CHINESE CABBAGE AND GINGER SOUP
This warming and healing Cantonese soup is ready in no time by just boiling some Chinese leaf and fresh ginger in a pot of chicken stock.
Provided by Chamomile
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 35m
Yield 2
Number Of Ingredients 3
Steps:
- Bring stock to a boil in a pot over high heat. Add sliced cabbage and slices of ginger; bring back up to a boil. Reduce heat to medium-low and simmer until flavors blend, about 20 minutes.
Nutrition Facts : Calories 160.9 calories, Carbohydrate 26 g, Cholesterol 4.5 mg, Fat 4.9 g, Fiber 7.6 g, Protein 10.8 g, SaturatedFat 1.5 g, Sodium 4141.4 mg, Sugar 11.6 g
CHINESE CABBAGE AND CHICKEN SOUP
Please resist any temptation to add more ingredients. This is a dish in which the whole is vastly greater than the sum of the parts.
Provided by Its loose again
Categories Clear Soup
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Pour boiling water over chicken and in cavity.
- Place chicken, breast side up in a large Chinese clay pot or Dutch oven.
- Add water to cover.
- Bring to a boil, reduce heat, and cook slowly for 40 minutes.
- Meanwhile, cut the cabbage in half vertically. Cut each half into 3 pieces.
- Remove chicken, add cabbage, and return chicken to the pot, breast side down. Bring to a boil, reduce heat, and cook for 20 minutes.
- Move chicken and cabbage to a platter.
- Add salt and wine to the broth.
- When cool enough to handle, pick meat from the carcass and add to the broth, discarding skin and bones. Add reserved cabbage, reheat, and serve.
Nutrition Facts : Calories 481, Fat 35.3, SaturatedFat 10.1, Cholesterol 162.6, Sodium 539, Protein 38.2
CHINESE CABBAGE SOUP
Steps:
- Wash dried shrimp. Drain. Soak in hot water. Soak fen szu separately in hot water for 15 minutes. Separate leaves of cabbage. Wash and drain. Stack leaves together and slit into halves lengthwise, then cut into 2" long sections. Slice pork thinly across the grain. Heat lard or cooking oil in saucepan. Add pork slices and ch'ao (stir fry) until whitish in color. Add dried shrimp with their soaking water, drained fen szu, soy sauce, ginger, 3 cups boiling water, salt. Bring to boil again. Add cabbage and cook over medium heat for 20 minutes. Just before serving add sherry and bring to a boil again. Dried shrimp and fen szu may be omitted if you like, but the soup will be lean instead of hearty.
THAI CHICKEN CABBAGE SOUP
This is a low-fat, low-cal soup that's incredibly filling and delicious. I eat this at least once a week! I don't know how it tastes cold, though. Don't be afraid to vary the proportions of various foods on your own!
Provided by KLEENESTAR
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Place chicken breasts and broth in to a stockpot or Dutch oven. Bring to a boil and let simmer for about 20 minutes, or until chicken is cooked through. Remove the chicken from the broth and set aside to cool.
- Put the leeks and carrots into the pot and simmer them for 10 minutes, or until tender. Shred the cooled chicken in to bite sized pieces and return it to the pot. Add the cabbage and egg noodles and cook another 5 minutes or until the noodles are soft. The soup should be thick like a stew. Serve hot and flavor to taste with Thai chili sauce.
Nutrition Facts : Calories 274.9 calories, Carbohydrate 42.3 g, Cholesterol 61.3 mg, Fat 3.1 g, Fiber 7.1 g, Protein 20.8 g, SaturatedFat 0.7 g, Sodium 118.3 mg, Sugar 9.3 g
CHINESE CABBAGE WITH CHICKEN SOUP RECIPE - (4.5/5)
Provided by [email protected]
Number Of Ingredients 11
Steps:
- Heat oil in large kettle and sauté chicken about 5 minutes. Remove chicken. Sauté onions, celery, cabbage and garlic about 2 minutes (I started with this step since I was using precooked chicken). Add seasonings and broth. Return chicken to soup and simmer until done. Add spinach and mushrooms and simmer for 2 minutes more. My notes: I sautéed my veggies in broth. I simmered for a much longer amount of time since I was quadrupling the batch. Very healthy & tasty soup!
BEEF AND CHINESE CABBAGE SOUP
Make and share this Beef and Chinese Cabbage Soup recipe from Food.com.
Provided by CJAY8248
Categories Asian
Time 17m
Yield 1 potful, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Boil water. Cut cabbage into shreds and add to boiling water. Add salt and MSG. Boil for 10 minutes.
- Mix beef with light soy sauce, cornstarch, sesame oil and sherry. Add meat mixture and boil for 2 more minutes. Serve hot.
Nutrition Facts : Calories 250.6, Fat 23.7, SaturatedFat 8.9, Cholesterol 28.1, Sodium 1275.6, Carbohydrate 5.1, Fiber 1.4, Sugar 1.7, Protein 3.9
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