Wednesday, September 29, 2010
Easy Peasy Braised Chinese Cabbage
1 lb. Chinese cabbage (cut into medium-sized pieces)
1/2 large onion (julienned)
1 teaspoon chopped garlic
2 tablespoons rice wine vinegar
2 tablespoons Shaoxing cooking wine
2 tablespoons soy sauce
1 teaspoon sugar
1-2 cups chicken broth/stock
Salt and pepper to taste
1/2 cup Dried shrimp (optional)
Start by sweating the onions and cooking the garlic in a shallow pot. Add the cabbage and then the rest of the ingredients (start with one cup of chicken broth first). Mix it up thoroughly, bring the pot to a simmer and cover. As the cabbage starts to wilt, mix the ingredients in the pot again, making sure everything gets cooked evenly. If the liquid level in the pot starts to get too low, add the other cup of chicken broth that you have left over. Braise the cabbage for approximately 20-30 minutes until it becomes real soft. Finally, do a taste tests and season with salt and pepper as needed.
And you are done! Braised cabbage goes well with neutral tasting white fish like haddock or tilapia. It adds a new dimension of salty and sour flavors when accompanying those dishes.