Boiling water cabbage is a Sichuan dish, originally created by Sichuan cuisine chef Huang Jinglin when he was in the imperial dining room of the Qing Palace, and later carried forward by Sichuan cuisine master Luo Guorong and became a fine product at the state banquet.

This dish is made with northern Chinese cabbage hearts, boiled with chicken, duck, pork ribs, seasoned with clear stock of minced chicken and pork, and topped with some chicken fat in the soup.

After the dish, it is fresh and elegant, the fragrance is strong and mellow, the soup is thick, not oily or greasy, but fragrant and refreshing. On September 10, 2018, “Chinese Cuisine” was officially released, and “Boiling Water Cabbage” was rated as “Chinese Cuisine” Top Ten Classic Dishes in Sichuan.

The picture comes from the Internet

Ingredients:

• Half an old hen
• Pork ribs to taste
• A pinch of dried scallops
• Appropriate amount of yellow seedling cabbage heart
• Goji berries to taste
• Cooking wine to taste
• Appropriate amount of green onions
• Ginger cubes to taste
• Ground white pepper to taste
• Refined salt to taste

Nutritive value:

The nutritional value of boiled water cabbage mainly comes from the soup base and cabbage.

The soup base is made of old hen, duck, Jinhua ham, pork knuckle, scallops and other ingredients, rich in protein, amino acids and trace elements, with a good nourishing effect.

Cabbage hearts contain nutrients such as vitamin C and dietary fiber, which help to enhance immunity and promote digestion.

Cooking Preparation:

1. First, wash the chicken, pork ribs, and scallops into a pot and boil, remove and drain.
2. Wash away impurities with warm water.
3. Add enough water to the pot, put in the old hen, pork bones, scallops, ginger pieces, green onion segments slightly scattered together, and add an appropriate amount of cooking wine; Bring to a boil over high heat, skim off the foam, and reduce the heat to low to keep the soup slightly open.
4. Chop the chicken breasts into minced meat, soak them in green onion and ginger water for a while, and wrap them in gauze.
5. Scoop up the soup, put the minced chicken into the broth, and stir over high heat.
6. After the turbid suspended matter in the soup is adsorbed by the minced chicken, take out the minced chicken.
7. Strain the broth to remove impurities.
8. Pour into the pot again, add the minced chicken to the broth, and continue to heat and stir.
9. After filtering the impurities 3 times, take out the clear broth and let it sit for a while to settle.
10. Slowly settle the clear broth.
11. Trim the yellow seedlings and cabbage hearts, and soak the wolfberries in clear soup.
12. Spoon the blanched broth and pour the cabbage over again until the outermost stalk is fully cooked and soft, then put the cabbage into the soup pot, and then slowly scoop in the hot broth.

Palate and flavor:

The characteristics of boiling water cabbage are fresh and elegant, the fragrance is strong and mellow, the soup is thick, not oily or greasy, but fragrant and refreshing.

The soup base of this dish is clear and the flavor is very fragrant, and the cabbage heart absorbs the umami flavor of the dashi, and it is a very delicate dish.

Suitable for:

Boiled cabbage is suitable for people of all ages, especially those who need to supplement with high-quality protein and trace elements.

However, due to the high purine content, gout patients should consume it in moderation.

Eating scene:

Boiled cabbage is suitable as a dish for family dinners and gatherings of friends, especially for people who like light tastes.

It can be used not only as a side dish but also as a bento dish, and is suitable for various daily eating scenes.

On special festivals or celebrations, boiled cabbage is also a popular delicacy.