Materials:
1.5 litres (2 1/2 pints) chicken stock
1 chicken stock cube
15 g (1/2 oz) root ginger, peeled and chopped
2 garlic cloves, crushed
25 g (1 oz) onion, chopped
25 g (1 oz) dried Chinese mushrooms, soaked for 20 minutes, drained, stemmed and chopped
2 spring onions, shredded
3 large peeled prawns, shredded
100 g (4 oz) Chinese cabbage, finely shredded
1 teaspoon sesame oil


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Preparation time: 10 minutes plus soaking
Cooking time: 20 minutes


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2. Add the ginger, garlic, onion, mushrooms and shrimps and simmer for 5 minutes.

3. Adjust the seasonings, then add the shredded spring onions, prawns and cabbage and allow to simmer for a further 2 minutes. Sprinkle on the sesame oil and serve immediately.