Wong Nga Bahk Tong
spicy light green cabbage soup

1250 ml chicken stock (see recipe)
750 gr Chinese cabbage
1 cm jahe/ginger
2 cloves of garlic
200 gr cooked white rice (cold)
5 spring onions
1 tbsp Shaoxing rice wine
1/2 tsp sesame oil
1 tbsp oil

Finely chop the garlic. Grate the jahe. Finely chop the cabbage. Finely chop the spring onion.
Heat the broth in a pan. Heat the oil in a pan and fry the garlic and the jahe for 1 minute. Then add the stock and rice and let it simmer for 30 minutes. Then add the cabbage and 4 spring onions and bring to the boil. Then simmer on low heat for 6 minutes. Mix in the rice wine and sesame oil and garnish with 1 spring onion. serve.

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