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Braised Baby Cabbage in Broth/Shang Tang Wa Wa Cai/上汤娃娃菜

I cooked this noon. I hope that you will like it.

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes


  • 2 to 3 baby cabbages
  • Chicken soup (or chicken extract instead )
  • Preserved eggs, AKA, Pidan


  • Green pepper and paprika (or carrot instead)
  • Salt
  • Chinese onion
  • Garlic
  • .Starch


Wash all the vegetables as needed.
Cut the green Chinese onion, green pepper, paprika (or carrot) as well as preserved egg into small pieces.

Get rid of the garlic skin.

Heat a wok or frying pan over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add 3 -5 pieces of garlic and 1/3 of the Chinese green onion. Fry in batches until golden.

Put about 1.5 L chicken soup into the pan. (if you don’t have any, it is okay to use some chicken extract and water.)

Put the baby cabbages into the pan and heat it for 5-10 minutes until it becomes soft.

Get baby cabbages out of the pan and into a plate.

Put all the diced pieces into the pan, heat for about 5 minutes.


Add salt.

Add starch to make the soup like a broth.

 Serve hot.

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