PREPARATION:
1. Wash the cabbage and separate into leaves; wash once more. Drain and blanch in hot
boiling water until done- the leaves should look crystal green. Remove and soak in cold
water immediately. Remove from the cold water and drain.
2. Wash the bamboo nests; soak until tender and wash again. Blanch in boiling water until
done, then transfer to soak in cold water for a few minutes. Remove from cold water,
squeeze to dry, then cut into bite-size pieces.
3. To make seasoned stock: Bring the chicken stock to a boil over medium heat Stir in
oyster sauce, and add Chinese wine. When it returns to a boil, remove from the heat.
4. Arrange the bamboo nests, Shiitake mushrooms and Taiwanese cabbage in a small dish.
Place the dishes in dim sum trays; spoon 2 tbsp of the seasoned stock over Garnish with
coriander leaves and chili strips as a finishing touch.
5. Bring the water in a steamer to a boil; reduce the heat Place the dim sum trays inside
and steam for 5-7 minutes. Remove and serve hot.
