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Double-boiled Clear Broth with Bamboo Pith,<br />
Black Mushroom and Brassica<br />
Thereisnothingbetterthanahot,soothingbrothtohelpyouwinddownafteralong day.<br />
Recipe by Tony Wan Chung-yiu, Chinese chef at Golden Leaf, Conrad Hong Kong.<br />
Serves 1<br />
Ingredients<br />
2 heads Chinese cabbage (brassica)<br />
1blackmushroom<br />
2pcs bamboo piths<br />
1 slice of Chinese dry-cured ham<br />
350ml clear chicken broth<br />
Salt, to taste<br />
Prep & cook time<br />
2 hours; 1.5 hours<br />
1<br />
2<br />
Prepare the ingredients<br />
Thoroughlycleantheblackmushroomandremovethestem.Thensoak<br />
the mushroom and bamboo piths in cold water until softened. Cut the<br />
Chinese cabbage into segments without removing the stem. Blanch<br />
Chinese cabbage in boiling water for a minute, then dry and set aside.<br />
Make the soup<br />
Bringthechickenbrothtotheboil.Placethebrothandallthe<br />
ingredients into a double-boiling jar and cover with the lid. Create a<br />
water bath by boiling water in a pot or wok, add the double-boiling jar<br />
and stew for an hour on low heat.<br />
3<br />
Serve<br />
Remove jar from the water bath. Season the soup with salt and serve.
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