Master Stock Cabbage, or *Kai Shui Bai Cai*, is a revered Sichuan dish celebrated for its deceptive simplicity: crisp, tender cabbage bathed in a crystal-clear, umami-rich broth that belies its complex flavor. Here’s a detailed guide to recreating this elegant classic.
Ingredients:
- 1 whole Napa cabbage (about 1.5 kg)
- 2L chicken or pork stock (preferably homemade)
- 100g ham, 50g dried shrimp, 50g shiitake mushrooms (for broth infusion)
- 5cm ginger, 2 spring onions (tied)
- 1 tbsp Shaoxing wine, 1 tsp salt
Steps:
1. Prep the Cabbage: Core the cabbage, leaving the base intact to hold leaves. Blanch whole in boiling salted water for 2 minutes, then shock in ice water to retain crispness. Drain and place in a deep pot.
2. Make the Broth: Combine stock, ham, shrimp, mushrooms, ginger, spring onions, and Shaoxing wine in a saucepan. Simmer gently for 30 minutes, then strain through a fine sieve to achieve clarity. Season with salt.
3. Cook the Cabbage: Pour the hot broth over the cabbage in the pot. Bring to a gentle simmer, cover, and cook on low heat for 20–25 minutes until cabbage is tender but not mushy.
4. Serve: Transfer cabbage to a serving bowl, ladle the clear broth over it, and garnish with a few chopped ham shreds or mushroom slices. Serve hot as a comforting starter or side dish.
The key lies in balancing the broth’s depth and the cabbage’s freshness—a true test of precision that results in pure, harmonious flavor.
boiled cabbage"
boiled cabbage"
Milk toast"
Water cabbage"
Rose florist"
A silver ear treatment"