Chinese Chicken Soup with Pickled Cabbage

Chinese Chicken Soup with Pickled Cabbage


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This interesting chicken soup is salty, sour and refreshing. You can substitute kimchi if you cannot find pickled mustard cabbage.


Serves: 4 

  • 200g skinless chicken breast fillets, minced
  • 1 tablespoon water
  • 1 spring onion, finely chopped
  • 1 (1.5cm) piece of fresh ginger, finely chopped
  • 1 tablespoon water
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground white pepper
  • 2 teaspoons Chinese rice wine
  • 2 tablespoons egg white
  • 1 teaspoon cornflour
  • chicken stock, as needed
  • 150g pickled mustard cabbage or kimchi, finely chopped
  • 3 leaves lettuce, cut in half

Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Mix the chicken with 1 tablespoon water in a bowl; stir well and set aside.
  2. Mix together the spring onion, ginger and 1 tablespoon water. Allow to sit for 5 minutes, reserve the water and discard the spring onion and ginger.
  3. In a small bowl, mix together salt, pepper, ginger-spring onion liquid, rice wine, egg whites and corn flour and mix well. Add this mixture to the chicken and stir thoroughly for 1 minute.
  4. Bring some chicken stock to the boil in a large stock pot. Add the pickled cabbage or kimchi and cook until all the sour aroma is released.
  5. Add the chicken to the pot and cook until the mixture rises to the top of the chicken stock and floats. Add the lettuce leaves to the soup and serve immediately.

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