Braised Chinese Cabbage
Submitted by MissMolly
Napa cabbage wok-braised with dried shrimp, Chinese mushrooms, mustard greens, sherry, and soy sauce, finished with rendered chicken fat. An authentic Chinese side with deep umami layers.
YIELD
4 servingsPREP
80 minCOOK
20 minREADY
100 minThis is real-deal Chinese home cooking, the kind that takes a little patience but rewards you with layers of flavor you simply cannot get from a quick stir-fry.
Dried shrimp and Chinese mushrooms soak for an hour to rehydrate, building an intensely savory base that infuses the napa cabbage as it braises in chicken stock seasoned with sherry, soy sauce, and a touch of sugar.
The wok does double duty here: a quick stir-fry to bloom the aromatics, then a covered braise that turns the cabbage leaves translucent and silky without letting them go limp.
A swirl of rendered chicken fat at the very end adds a glossy richness that ties the whole dish together.
Chef’s Tips
- Don’t rush the mushroom and shrimp soak. A full hour in warm water extracts maximum umami. Save that soaking liquid as a bonus stock if the recipe needs more braising liquid.
- Blanch the cabbage briefly, just 30 seconds. This removes raw bitterness while keeping the leaves firm enough to hold up during braising.
- Watch for the translucent stage. The cabbage leaves should look almost glass-like but still have a slight bite. Overcooked napa turns slimy fast.
- Rendered chicken fat is the secret weapon. If you don’t have schmaltz on hand, save trimmings from your next chicken and render them slowly in a small pan.
Ingredients
Directions
Preparation: Wash and soak Chinese mushrooms and dried shrimp in warm water for 1 hour until soft.
Mince shrimp.
Remove hard stem from mushrooms.
Wash and thinly slice mustard green.
Separate cabbage leaves; blanch in salted boiling water for 30 seconds; drain; slice into 2 inch sections.
In a bowl, combine stock, salt, sherry, sugar and soy sauce; reserve.
Render chicken fat in small saucepan at medium heat; discard pieces of fat; keep oil hot.
Braising: Heat peanut oil in wok until hot but not smoking.
Stir-fry mushrooms, shrimp and mustard green for 15 seconds.
Add cabbage; stir-fry for 1 minute.
Add stock mixture; bring to boil.
Reduce heat, cover wok, and simmer for 10 minutes, reducing liquid by half; add more stock if needed.
Turn up heat; add enough cornstarch paste to make light sauce.
Swirl in hot chicken oil.
Serve.
Note: Cabbage leaves should become transparent, but avoid overcooking; they should be soft but not wilted.
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