Wong Nga Bahk Tong - fragrant light green cabbage soup

Wong Nga Bahk Tongspicy light green cabbage soupIngredients:1250 ml chicken stock (see recipe)750 gr Chinese cabbage1 cm jahe/ginger2 cloves of garlic200 gr cooked white rice (cold)5 spring onions1 tbsp Shaoxing rice wine1/2 tsp sesame oil1 tbsp oilPreparation:Finely chop the garlic. Grate the jahe. Finely chop the cabbage. Finely chop the spring onion.Heat the broth in a pan. Heat the oil in a pan and fry the garlic and the jahe for 1 minute. Then add the stock and rice and let it simmer for 30 minutes. Then add the cabbage and 4 spring onions and bring to the boil. Then simmer on low heat for 6 minutes. Mix in the rice wine and sesame oil and garnish with 1 spring onion. serve.