便宜的大白菜不用切直接煮，就能燉出要價上千元的濃郁雞湯！過年圍爐就煮這道湯吧！【白菜雞湯】｜阿慶師

Ingredients

• 1 whole Free-Range Chicken (Cleaned, blood and impurities removed; about 1.5 kg)
• 1 head Korean Napa Cabbage (Whole head, not cut; leaves used as a base and for wrapping)
• 200 grams Boneless Flatfish Fillet (Skinless, no bones; washed quickly and patted dry)
• 1 stalk Scallion (White part for broth, green part for garnish)
• 2 slices Old Ginger (Thin slices for aroma)
• 4 tablespoons Rice Wine (Chinese cooking rice wine)
• 1.5 teaspoons Salt
• 4 pieces Red Rock Sugar (Adds subtle sweetness)
• 2 teaspoons White Pepper (Coarse) (For pepper‑salt blend)
• 1 teaspoon White Pepper (Fine Powder) (For pepper‑salt blend)
• 0.5 teaspoon Sugar (For pepper‑salt blend)
• 2 tablespoons Neutral Cooking Oil (For frying flatfish)

Instructions

1. Blanch the Whole Chicken

   Rinse the chicken thoroughly, then place it in a pot of cold water with a pinch of salt. Bring to a boil, cook for 2‑3 minutes, then drain and rinse the chicken again to remove surface blood and impurities.

   Time: PT10M

2. Prepare the Flatfish

   Rinse the boneless flatfish quickly under running water, pat dry with paper towels. No soaking needed.

   Time: PT5M

3. Fry the Flatfish

   Heat 2 Tbsp oil in a frying pan over low heat. Add the flatfish and fry slowly until the surface turns deep golden‑brown and slightly crisp, about 5‑7 minutes.

   Time: PT7M

4. Prepare the Cabbage

   Wash the Korean napa cabbage thoroughly. Keep the head whole; separate the outer leaves to use as a base and keep the core (inner stalk) intact for later addition.

   Time: PT5M

5. Assemble the Soup

   In the large pot, line the bottom with whole cabbage leaves. Place the blanched whole chicken on top, then the fried flatfish. Add the white part of the scallion, ginger slices, the whole cabbage core, and pour in 4 Tbsp rice wine. Fill with enough water to fully cover the ingredients.

   Time: PT5M

6. Simmer the Soup

   Bring the pot to a boil over high heat, then reduce to a low simmer. Cover and cook for 1 hour. For richer broth and softer meat, extend to 1 hour 30 minutes.

   Time: PT1H

   Temperature: 90°C

7. Season the Broth

   Add 1.5 tsp salt and 4 pieces of red rock sugar. Stir until the sugar dissolves.

   Time: PT2M

8. Make White Pepper Salt

   In a small bowl combine 2 tsp coarse white pepper, 1 tsp fine white pepper, 0.5 tsp sugar, and 0.5 tsp salt. Mix thoroughly.

   Time: PT2M

9. Finish with Pepper Salt

   Stir 1 tsp of the white pepper salt into the simmering soup and continue to cook on low heat for 2‑3 minutes to let the aroma infuse.

   Time: PT3M

10. Garnish and Serve

    Sprinkle the green part of the scallion (and optional chopped garlic chives) over the soup. Serve hot in bowls.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

25 g

Carbohydrates

5 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Free-Range Chicken: Chicken carcass, Chicken thighs
• Instead of Korean Napa Cabbage: Chinese napa cabbage, Savoy cabbage
• Instead of Boneless Flatfish Fillet: White fish fillet (e.g., cod), Tilapia fillet
• Instead of Scallion: Leek white part
• Instead of Old Ginger: Fresh ginger slices
• Instead of Rice Wine: Dry sherry, Sake
• Instead of Salt: Sea salt
• Instead of Red Rock Sugar: Brown sugar, Granulated sugar
• Instead of White Pepper (Coarse): Black pepper coarse
• Instead of White Pepper (Fine Powder): White pepper powder
• Instead of Sugar: Granulated sugar
• Instead of Neutral Cooking Oil: Canola oil, Vegetable oil

Equipment Needed

• Large Pot or Clay Pot
• Frying Pan
• Cutting Board
• Chef Knife
• Measuring Spoons
• Mixing Bowl
• Ladle

Critical Steps — Do Not Skip

• Blanching the whole chicken to remove blood and impurities
• Frying flatfish until deep golden brown to release its fragrance
• Keeping the cabbage whole (no cutting) for texture and flavor
• Simmering the soup for at least 1 hour for a clear, rich broth
• Adding the white pepper salt at the end and allowing a short final simmer

Chef Tips from the Video

• Use a vacuum‑packed free‑range chicken for richer flavor and less blood.
• If boneless flatfish is unavailable, substitute with a firm white fish fillet and fry until golden.
• Add a splash of Shaoxing wine instead of rice wine for a deeper aroma.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for up to 3 days.

Freezer: Freeze in portions for up to 2 months; thaw before reheating.

Room temperature: Not recommended; soup should be kept refrigerated.

Make-Ahead Tips

• Prepare the broth a day ahead, refrigerate, and reheat gently before serving.
• The pepper‑salt blend can be made in bulk and stored in an airtight jar for up to 1 month.

Frequently Asked Questions