{"id":12002,"date":"2018-01-09T19:27:19","date_gmt":"2018-01-09T11:27:19","guid":{"rendered":"http:\/\/theburningkitchen.com\/?p=12002"},"modified":"2019-08-30T15:08:19","modified_gmt":"2019-08-30T07:08:19","slug":"wongbok-chicken-soup","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/wongbok-chicken-soup\/","title":{"rendered":"Napa Cabbage (Wong Bok) Chicken Soup"},"content":{"rendered":"
\"Wongbok<\/div>\n

STORY BEHIND THE RECIPE<\/span><\/h1>\n

If you have been following my blog, you will know that my late mother was a Cantonese and a master of cantonese soups. Growing up, having soup everyday was a must in our household. During the week, my mother would make simpler cantonese soups, known as ‘Gun Tong’ or\u00a0 \u6eda\u70eb, which means ‘quick boiling soups’.<\/p>\n

However we always looked forward to the weekends when my mother would cook more elaborate soups known as ‘Bo Tong’ or \u7172\u6c64 that would need 2.5-4 hours to boil, bringing out the depth of flavour from the ingredients.<\/p>\n

One of my favourite ‘Bo Tong’ is Wongbok Chicken Soup, which is so simple and yet so delicious. It goes perfectly with a bowl of steaming hot rice on a rainy day to soothe the cold and your soul.<\/p>\n

\"Wongbok<\/p>\n

TRICK OF THE TRADE<\/span><\/h1>\n

I am allergic to MSG so I never add it to my cooking. This Wongbok Chicken Soup is naturally sweet due to the natural sugars in the wongbok, and full of rich umami flavour due to the dried Chinese shiitake mushrooms, duck gizzards and yunnan ham. No MSG needed there!<\/p>\n

In my recipe tips, I mentioned that you can purchase yunnan ham and other waxed goods like chinese sausages from Chinatown Wet Market. As for preserved duck gizzard, they are only available during the Chinese Lunar New Year.<\/p>\n

Read below for a BONUS tip to save you some money during the Chinese New Year!<\/p>\n

\"Wongbok<\/p>\n

WHAT I LIKE ABOUT THIS DISH<\/span><\/h1>\n