Double-boiled Clear Broth with Bamboo Pith, Black Mushroom and Brassica Thereisnothingbetterthanahot,soothingbrothtohelpyouwinddownafteralong day. Recipe by Tony Wan Chung-yiu, Chinese chef at Golden Leaf, Conrad Hong Kong. Serves 1 Ingredients 2 heads Chinese cabbage (brassica) 1blackmushroom 2pcs bamboo piths 1 slice of Chinese dry-cured ham 350ml clear chicken broth Salt, to taste Prep & cook time 2 hours; 1.5 hours 1 2 Prepare the ingredients Thoroughlycleantheblackmushroomandremovethestem.Thensoak the mushroom and bamboo piths in cold water until softened. Cut the Chinese cabbage into segments without removing the stem. Blanch Chinese cabbage in boiling water for a minute, then dry and set aside. Make the soup Bringthechickenbrothtotheboil.Placethebrothandallthe ingredients into a double-boiling jar and cover with the lid. Create a water bath by boiling water in a pot or wok, add the double-boiling jar and stew for an hour on low heat. 3 Serve Remove jar from the water bath. Season the soup with salt and serve.
Yan Du Xian Beat the winter blues with this Shanghainese classic bursting with umami. Recipe by Lau Wing-yuen, executive sous chef at Shanghai Min. Serves 4 Ingredients 200g pork belly, blanched 200g Shanghainese salted pork 200g tofu skin knots 125g bamboo shoots 1.5L superior stock Seasoning 10g scallions, chopped 5g butter 4g salt Prep & cook time 30 minutes; 2.5 hours 1 2 3 Prepare the ingredients Cut the salted pork and bamboo shoots into slices, and the blanched pork belly into large chunks. Blanch the tofu knots and bamboo shoot slices in boiling water for about 30 seconds. Make the soup Place the salted pork, pork belly, bamboo shoots and broth into a large clay pot and bring to the boil on high heat, then cover with a lid, reduce the heat to medium-low and simmer for two hours. Serve Add the tofu knots and simmer for five minutes. Remove from the heat and add all the seasoning ingredients before serving.