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Mushrooms and Cabbage in Chicken Stock

Mushrooms and Cabbage in Chicken Stock

  • Difficulty Level: 3
  • Serves Serves: 4
  • Preparation

    10 mins

  • Cooking

    15 mins

Less Than 30 mins Seafood Vegetable Appetizer Breakfast Dessert Healthy Chinese Food

What You Will Need

Ingredients

  • 400 g Tientsin cabbage [drained and sliced]
  • 50 g Bean vermicelli [soaked and drained]
  • 2 tbsp Dried prawns [soaked and dried]
  • 6 pcs Chinese mushroom(s) [soaked and shredded]

Seasoning

  • 1 tsp Lee Kum Kee Pure Black Sesame Oil
  • 1/2 tsp Salt
  • 1/2 tsp Sugar

Sauce Mix

  • Soup
  • 1 tsp Lee Kum Kee Premium Chicken Bouillon Powder
  • 250 ml Hot water

Made with
Lee Kum Kee products

Pure black Sesame Oil 207mlgold cap

Cooking and Dipping Sauces

Pure Black Sesame Oil
LKK_ChickenBouillonPower_273g (2)

Seasoning Powder

Chicken Bouillon Powder - 273g

How to make it

  1. Sauté dried prawns in 2 tbsp oil until fragrant. Add cabbage, mushrooms and stir-fry for 1 minute.
  2. Add chicken stock into cabbage. Cover and cook over low heat for about 10 minutes until cabbage is tender.
  3. Stir in vermicelli and seasoning mix. Cook until little stock left and heated through.