HEXA We’r Cooks #12: HEXA Braised Chinese Cabbage in Superior Broth

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Welcome to our 6th Chef Series, featuring Audrey Lim, author of Malaysian Tapas. 


HEXA We’r Chef #6: Audrey Lim prepares Braised Chinese Cabbage in Superior Broth.
Chinese New Year marks the beginning of the Lunar New Year in February, officially welcoming spring. Celebrate it with our new take on a superior broth. In Chinese kitchen, a good chicken stock is essential. However, for special soups and other banquet-quality dishes, a very rich broth known as ‘Superior Stock’, or (shàng tang) is required. When it comes to festive season such as Chinese New Year that requires lots of cooking, this recipe definitely come in handy. The broth produced by these simple ingredients could give you full flavor and will definitely impress your family.

Braised Chinese Cabbage in Superior Broth

Preparation Time: 30 minutes 
Cooking Time: 30 minutes 
Serving Size: 6 person
  • 1 chicken carcass with breast meat (cut into small pieces)
  • 2 liter of water
  • 20 small dried scallops (pre-soaked)
  • 3 dried figs
  • 1 honey date
  • 5 Hexa red dates (seed removed)
  • 1 handful of Hexa yuk chuk
  • 5 pieces of Hexa Dang Gui
  • 8 Hexa gingko – (sliced into half and remove the heart)
  • 3 large dried scallops (pre-soaked)
  • 1 head chinese cabbage (sliced into small pieces, rinsed)
  • 100 grams Goji berries (rinsed)
  • 1 tablespoon fatt choy (soaked) (to taste) Hexa rock salt
  • 100 ml Shao Hsing fragrant rice wine
1. Blanche chicken in a pot of boiling water for 5 minutes.
2. Drain and set aside.
3. Place the chicken into a stock pot with 2 litres of water.
4. Insert the small scallops, red dates, figs, honey date and yuk chuk.
5. Let broth simmer for 3 hours.
6. Strain the broth, then add in the large dried scallops, gingko, dang gui and simmer for another 30 minutes.
7. Add cabbage leaves and goji berries.
8. Simmer for another 30 minutes or until cabbage and pre-soaked dried scallops are soft.
9. Add rice wine, fatt choy and rock salt. Ready to served.
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