Four Delicacies Cabbage Block
A steamed soup dish built on a base of Chinese cabbage hearts, layered with chicken, ham, roast duck, and bamboo shoots.
Ingredients
Cooked chicken (cut into thin slices about 5 cm long and 2 cm wide)
100 g
Cooked ham (cut into thin slices about 5 cm long and 2 cm wide)
75 g
Roast duck meat (cut into thin slices about 5 cm long and 2 cm wide)
100 g
Cooked bamboo shoot slices (cut into thin slices about 5 cm long and 2 cm wide)
75 g
Dried shrimp
25 g
Chinese cabbage (about 750 g; select cores about 7 cm in diameter and cut into segments about 8 cm long)
1
Shaoxing wine
10 g
Fine salt
10 g
MSG
1 g
Chicken broth
750 g
Cooked chicken fat
5 g
Cooked lard
50 g
Instructions
1
Steam the cabbage
Select the cores of the Chinese cabbage about 7 cm in diameter, cut them into segments about 8 cm long, stand them upright in a round dish, and steam over high heat until cooked through. Remove and arrange neatly in a large soup bowl.
2
Arrange and steam
Cut the chicken, ham, roast duck, and bamboo shoot slices into thin pieces about 5 cm long and 2 cm wide. Arrange them evenly over the cabbage block in four equal fan shapes, and place the dried shrimp in the center. Pour in the chicken broth, add the Shaoxing wine, lard, salt, and MSG, then steam over heat until thoroughly cooked. Remove, drizzle with the cooked chicken fat, and serve.
