• 2 lb napa (or celery) cabbage
  • 1 cup chicken stock
  • 1 tsp salt
  • 1/4 tsp salt
  • 8 chinese "jyo" mushrooms
  • 1 tbsp sherry
  • 1 tbsp dried shrimp
  • 1/2 tsp sugar
  • 1/4 cup sichuan preserved mustard greens
  • 1 tsp soy sauce
  • 1 tbsp peanut oil
  • 1 tbsp rendered chicken fat
  • cornstarch paste

To make braised Chinese cabbage we should first wash and soak the 8 Chinese mushrooms and dried shrimp in warm water for 1 hour until soft. Next, mince the shrimp and remove the hard stems from the mushrooms. Wash and thinly slice mustard green, separate cabbage leaves and blanch in salted boiling water for 30 seconds then drain and slice into 2″ sections.

Next, taking a bowl, combine the 1 cup of chicken stock, salt, sherry, sugar and soy sauce and put to one side. Render the chicken fat in a small saucepan on a medium heat. Discard the pieces of fat and keep the oil hot.

For the braising: Heat the peanut oil in a wok until hot but not smoking. Stir-fry the mushrooms, shrimp & mustard green for 15 seconds. Add the cabbage and stir-fry for 1 minute. Add stock mixture and bring to the boil.

Now, we’ll reduce the heat, cover the wok and simmer for 10 minutes, reducing liquid by half. Add more chicken stock if needed.

Lastly, turn up the heat and add enough cornstarch paste to make a light Sauce. Swirl in the hot chicken oil. Serve the braised Chinese cabbage to your guests.

Tip: Cabbage leaves should become transparent, but avoid overcooking. They should be soft but not wilted.