Plain Boiled Cabbage in Clear Soup

Plain Boiled Cabbage in Clear Soup

　　"Plain Boiled Cabbage in Clear Soup": Contrary to what the name suggests, it is not simply cabbage boiled in boiling water. It earned its name because the soup is so clear it looks like water. It is a highly reputed and refined labor-intensive dish in Sichuan cuisine. Only chefs in a few high-end restaurants can master its preparation. The dish’s prestige comes from the premium clear broth, which is as clear as boiled water. To make a single bowl of this soup, a variety of ingredients such as whole chicken, whole duck, pork ribs, and ham are simmered over low heat with great care. Then, chicken and pork paste are used repeatedly to “skim” the fat — a process both time-consuming and skill-demanding. The resulting clear and savory broth absorbs the rich flavors of the various ingredients, offering a deep taste without greasiness, and freshness without thinness. The cabbage used is typically the heart of a tightly-wrapped head of cabbage. The precision in ingredient selection and preparation makes this dish a true marvel of Sichuan cuisine. Visually bright and refreshing, fragrantly aromatic, and tender enough to melt in your mouth, its flavor is extraordinarily delicious. (Chengdu)

　　"Plain Boiled Cabbage" was originally created by Huang Jinglin, a renowned Sichuan chef, while he worked in the imperial kitchen of the Qing Dynasty. Later, Huang brought the recipe back to Sichuan, where it became widely known. Over 30 years ago, Sichuan cuisine master Luo Guorong was transferred to work as the head chef at Beijing Hotel and introduced the cooking technique of "Plain Boiled Cabbage" to Beijing, making it a fine dish served at high-end banquets there. Preparing "Plain Boiled Cabbage" is no easy task, with the key lying in the broth — it must be rich in flavor yet crystal clear, as clear as water. At first glance, the dish appears to be just a few cabbage hearts soaking in plain water, with not a trace of oil. But in the mouth, it is refreshingly fragrant and extraordinarily delicious.

　　Ingredients: Shredded cabbage heart, chicken breast, chicken stock, salt, pepper, cooking wine, monosodium glutamate. 　

　　Preparation: Wash and shred the cabbage heart into strips 12 cm long and 2 cm wide. Blanch briefly in boiling water, then rinse in cold water to cool and drain. Arrange in a soup bowl. Mash the chicken breast into a fine paste, and mix it with warm chicken stock. In a pot, bring the chicken stock to a boil, add salt, cooking wine, MSG, and pepper to season. Pour in half of the chicken paste and gently stir two to three times with a ladle. When the paste floats, add the other half and let it float as well. Remove from heat, skim off the chicken paste residue and foam to obtain the clear broth. Pour the clear broth over the cabbage in the bowl, steam for eight to ten minutes, and serve.

　　Features: Light and delicious with an exceptionally rich umami flavor.