Chicken and Mustard Cabbage Soup

    35 min

    This Chinese soup is salty, sour and very refreshing. Chicken is simmered with pickled mustard cabbage and lettuce in a chicken stock. Serve as a starter or main course.

    1 person made this

    Serves: 4 - 6

    • 200g skinless chicken breasts, blitzed in a food processor until minced
    • 1 tablespoon water
    • 1 spring onion, finely chopped
    • 1 (1.5cm) fresh ginger, finely chopped
    • 1 tablespoon water
    • 1/2 teaspoons salt
    • 1/8 teaspoon ground white pepper
    • 2 teaspoons shaoxing wine
    • 2 tablespoons egg white
    • 1 teaspoon corn flour
    • chicken stock, as needed
    • 150g pickled mustard cabbage, finely chopped
    • 1/4 teaspoon monosodium glutamate (MSG)
    • 3 leaves lettuce, cut in half

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Mix the chicken with 1 tablespoon water in a bowl; stir well and set aside.
    2. Mix together the spring onion, ginger and 1 tablespoon water. Allow to sit for 5 minutes, reserve the water and discard the spring onion and ginger.
    3. In a small bowl, mix together salt, pepper, ginger-spring onion liquid, shaoxing wine, egg whites and corn flour and mix well. Add this mixture to the chicken and stir thoroughly for 1 minute.
    4. Bring some chicken stock to the boil in a large stock pot. Add the pickled cabbage and cook until all the sour aroma is released.
    5. Add the chicken to the pot and cook until the mixture rises to the top of the chicken stock and floats. Add the lettuce leaves to the soup and serve immediately.


    Pickled mustard cabbage, monosodium glutamate and shaoxing wine can be purchased in Chinese/Oriental speciality shops.

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