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Mushrooms and Cabbage in Chicken Stock

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

    10 mins

  • Cooking

    15 mins

Sesame Oil Less Than 30 mins Seafood Vegetable Dinner Lunch Chinese Food

What You Will Need

Ingredients

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

Seasoning

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

Sauce Mix

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

Made with
Lee Kum Kee products

Pure Black Sesame Oil 207ml

Basic Cooking Sauce

Pure Black Sesame Oil
No Hormones* Premium Chicken Bouillon Powder 273g

Chicken Powder / Chicken Broth, Seasoning Powder, Soup Base

No Hormones* Premium Chicken Bouillon Powder (No MSG Added)

How to make it

  1. Saute dried shrimps 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.

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