Best 7 Chinese Cabbage With Chicken Soup Recipes

CHINESE SHREDDED CABBAGE STIR-FRY

Steps:

• In a wok over high heat, add the oil. Sear the meat until caramelized. Add the garlic and chili, turn down the heat to medium, and stir-fry for a minute, taking care not to burn the garlic.
• Add the cabbage, wine, soy sauce, sugar, and water. Turn up the heat to high, cover the lid and let the cabbage cook for 1-2 minutes. Uncover the lid, and stir in the black vinegar, scallions, and salt to taste. The cabbage should be wilted, but still slightly crunchy and caramelized. Serve hot!

CHINESE CABBAGE WITH CHICKEN SOUP RECIPE - (4.5/5)

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!

CHICKEN SOUP WITH CABBAGE

Steps:

• Fill a large pot with 4 quarts water. Add chicken; bring to a boil. Cook until chicken is coming apart, about 45 minutes. Remove from heat; remove chicken from pot and transfer to a platter. Put a lid on the pot and cover the chicken with plastic wrap. Refrigerate both until chicken is safe to handle, about 40 minutes.
• Tear meat off the chicken bones. Skim excess fat off the top of the cooled broth. Add the last 2 quarts water, chicken meat, carrots, cabbage, celery, onion, wine, bouillon, dill, butter, garlic, parsley, thyme, white pepper, and bay leaves. Cook over medium heat until vegetables have softened, about 30 minutes.

10 BEST WAYS TO COOK WITH CHINESE CABBAGE

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CHINESE CABBAGE AND CHICKEN SOUP

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.

ONE-POT CHINESE CHICKEN NOODLE SOUP

Steps:

• Drizzle the honey over the base of a large saucepan and bubble briefly to a caramel, then splash in the soy, bubble, add half the chilli and the chicken stock and simmer for 5 mins.
• Add the chicken, if using, and ginger, and simmer for another 5 mins. Stir in the cabbage and noodles and cook until just wilted and the noodles have heated through. Ladle into bowls and sprinkle over the remaining chilli and the spring onions.

CHINESE CABBAGE AND GINGER SOUP

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.