Main Ingredients
Black Skinned Chicken Fir
50g
Baby Vegetable
50g
Ningxia Cabbage Hearts
120g
Clear Chicken Soup
250ml
Supplements
Oil
Amount
Salt
Ginger Shreds
3g
Amount
Cooked Chicken Fir
Cooked Chicken Fir
Cooked Chicken Fir
SaltModerate
Shredded ginger
3g
Steps
1. Prepare the ingredients. Ningxia cabbage stem thick, after cleaning, the end of the heart and end in two, the end of the thick stem part of the longitudinal cut into four petals, and then separated from the green leaves, baby cabbage leaves longitudinally split in half, black skinned fir, clean the mud and sand, standby.
2. Pour the chicken broth into a suitable casserole dish and bring to a boil over high heat.
3. Boil water in a separate pot over high heat, and when the water boils, blanch the black-skinned fir for 1 minute.
4. Remove the blanched black-skinned fir from the pot and drain, then add it to the boiling chicken broth in step 2 and cook for 2 minutes over medium-low heat.
5. After the black-skinned fir is put into the chicken broth, use the same pot of water to blanch the stem part of the vegetable first for 1 minute, then add a little peanut oil.
6. Then blanch baby greens, cabbage tails and green leafy parts in the same pot.
7. When the tail part of the choy sum and the green leaves and baby vegetables are blanched until soft (broken, about 1 minute), lift them up and drain, then put them into the casserole dish in step 4.
8. Add shredded ginger and salt to taste, and bring to a boil again.
9. Remove from the pot, and organize slightly.