A sublime Chinese-style stew where slow-cooked napa cabbage becomes incredibly tender. The soup, rich with the condensed umami of chicken wings and dried ingredients, warms both body and soul. Enjoy variations in flavor with the special ginger sauce.
Ingredients
Main Ingredients (2 servings)
- Napa Cabbage 1/2 head
- Chicken Wings 10 pcs
- Kombu (Kelp) 2 sheets (10cm x 10cm)
- Dried Shrimp 20-25g
- Dried Scallops 20-25g
- Ginger 1 piece
Seasonings
- [A] Taihaku Sesame Oil 4-5 tbsp
- [A] Salt 1/4 tsp
- [A] Sansho Pepper (Japanese Pepper) A pinch
Steps
- Soak the dried scallops in enough water to cover them completely and let sit for 24 hours. Then, rehydrate by microwaving at 500W for 2-3 minutes. Do not discard the soaking liquid; use it as part of the soup's liquid.
- Blanch the 10 chicken wings, rinse briefly under water, and pat dry.
- Cut a slit halfway into the base of the 1/2 napa cabbage to help it spread open.
- In a donabe (earthenware pot), arrange the spread-out napa cabbage, the blanched chicken wings, 2 sheets of kombu (10cm x 10cm), 20-25g of dried shrimp, and the rehydrated 20-25g of dried scallops.
- Add enough water to cover about two-thirds of the napa cabbage.
- Cover the pot and bring to a boil over high heat.
- Once boiling, reduce the heat to very low and simmer gently for 50 minutes to 1 hour 20 minutes. This slow cooking allows the napa cabbage to become tender and extracts the gelatinous texture and umami from the dried ingredients.
- In a separate bowl, grate 1 piece of ginger and add it after draining any excess liquid.
- Mix 1/4 tsp of salt into the grated ginger.
- Heat 4-5 tbsp of Taihaku sesame oil until it just begins to smoke. Carefully pour the hot oil over the ginger in the bowl.
- Stir well immediately and add a pinch of sansho pepper.
- While the ginger sauce cools, allow the flavors to meld.
- Ladle the stewed napa cabbage and soup into serving bowls.
- Serve with the prepared ginger sauce on the side. Enjoy!
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