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Chinese Recipe : Shredded Meat and Vegetable Soup


  • 4 cups shredded cabbage
  • ¼ cup shredded uncooked chicken fillet (2 oz)
  • ½ tsp wine
  • ½ tsp ginger juice
  • ¼ cup shredded ham (2 oz)
  • ¼ cup shredded bamboo shoot (2 oz)
  • 5 dried mushrooms, soaked in hot water for 15 minutes and shredded
  • ½ tsp salt
  • 1 tsp cornstarch
  • A little lard


  • 10 cups chicken broth
  • 1 tbsp wine
  • 1 tbsp salt
  • ½ tsp MSG


  1. Boil shredded cabbage and drain thoroughly.
  2. Shred chicken fillet and mix with ½ tsp wine and ½ tsp ginger juice.
  3. Sprinkle chicken, ham, cabbage, bamboo shoot, and mushroom with ½ tsp salt and 1 tsp cornstarch.
  4. Rub inside of a bowl with a little lard and place chicken, ham, bamboo shoot, and mushrooms in 4 sections of bowl. Cover with shredded cabbage and steam for 15 minutes.
  5. Heat chicken broth and add seasonings.
  6. Turn out steamed ingredients into a deep bowl and pour in hot soup slowly from edge, so as not to disturb mound of steamed ingredients. Serve hot, breaking mound of ingredients, with chopsticks so that diners may easily take some of each.

Chinese Soup Recipe

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Last Modified: 11/28/11.