Shanghai Rice Cake Soup
Ingredients
- 1 litre Chicken Broth
- 2 tablespoons Shaoxing wine
- 1 tablespoon Abalone sauce
- 1.5 teaspoons Salt Adjust to taste
- 200 grams Rice Cake
- 150 grams Cabbage
- 100 grams Salted Pork
Instructions
- Bring chicken broth to a boil.
- Add Shaoxing wine and salted pork. Boil for 5 minutes.
- Add cabbage and cook until softened.
- Add rice cake and abalone sauce. Stir well to prevent sticking.
- Bring to a boil again, then reduce heat and simmer for 10 minutes, or until rice cake is cooked through.
- Season with salt to taste.
- Serve hot.
