Chinese Cabbage Soup (紹菜汤)

Ingredients

• 6 L / 25 US cup chicken and pork stock
• 1/2 nappa cabbage
• 3 carrots
• 1 tsp salt ((or to taste))
• 1 tbsp chicken bouillon powder

Instructions

1. 1

   Quarter the siu choy, then remove the core that holds each leaf together.

2. 2

   Gently separate each leaf into a colander.Optional: You can halve them along their length so that it cooks faster. It also helps with fitting into smaller pots.

3. 3

   Soak the leaves in cold salted water for a few minutes, rinse them clean and repeat another 3 times to remove any impurities.

4. 4

   When clean, let it drip dry in a colander.

5. 5

   Peel and cut the carrots into slices roughly 1/2cm (0.2") thick. We like to cut ours at a diagonal, but this is completely optional.

6. 6

   Bring the stock to a boil and add the carrots, siu choy, salt and chicken bouillon powder in. Let it simmer on low-medium heat for 20 minutes or until soft.

7. 7

   Serve hot as is!