Wong nga bahk tong

Wong nga bahk tong

Pale green soup

By
From
The Complete Asian Cookbook
Serves
4-5
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 tablespoon peanut oil
1/2 teaspoon fresh ginger, finely grated
1 garlic clove, crushed
1.25 litres Gai sheung tong, heated
185g Fan, cold
750g chinese cabbage, finely shredded
4 spring onions, thinly sliced, plus extra to garnish
1 tablespoon chinese wine or dry sherry
1/2 teaspoon sesame oil

Method

  1. Heat the peanut oil in a large heavy-based saucepan over low heat. Add the ginger and garlic and cook for 1 minute. Add the hot stock and rice and simmer for 30 minutes, or until the rice is very soft. Add the cabbage and spring onion and bring to the boil, then reduce the heat to low and simmer for 5–7 minutes — the spring onion will be bright green when they first come to the boil, then cook to a paler shade of green. At this point stir in the wine and sesame oil, and serve immediately, garnished with the extra spring onion.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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