David's Recipe for Chinese Chicken and Cabbage Soup
A distant descendant of the duck and cabbage soup traditionally made from Peking Duck.
- 3 quarts boiling water
- 1 large cabbage
- 3 pounds chicken breasts
- 1" x 6" fresh ginger
- A few chilies
- 2 large stalks celery, without the leaves
- 1 pound mushrooms
- 10 scallions
- 3 soup spoons warm water
- 3 soup spoons cornstarch
- Soy sauce for serving
- Slice the cabbage lengthwise into slices about one inch thick. Remove and reserve the core. Separate the leaves to get slices about one inch wide by a few inches long. Slice the core into thin slices.
- Slice the chicken breasts perpendicular to the grain into slices about 1/4" thick. This will be easier if the chicken breasts are very cold.
- Julienne the ginger. Wearing gloves, slice the chilis into thin rings. Slice the celery into thin slices, on a diagonal. Slice finely the white part and the lower green part of the scallions. Slice or break the mushrooms into bite-size pieces, depending on the variety.
- Add the chicken, cabbage, ginger, chilis, mushrooms, and celery to the boiling water. Bring again to a boil, then reduce the heat and simmer for 15 minutes.
- Mix the cornstarch with the warm water. Add the mixture to the soup, then bring again to a boil for 1 or 2 minutes.
- Let each guest season his own bowl of soup with soy sauce brought to the table in a small bowl.