A Singaporean Mum

Some dishes are simple, comforting, and quietly steal the spotlight at the dinner table — this Easy Braised Wongbok is one of them.

Soft, naturally sweet wongbok braised in a light, savoury sauce with Chinese ham and scallops creates a dish that feels both homely and special at the same time. While you can easily substitute with cabbage, I always find wongbok turns out sweeter, more tender, and perfect for soaking up all that flavourful sauce.

It’s easy, fuss-free and perfect for busy days when you still want something warm and comforting on the table.

Here’s how I do it!

Ingredients

1 whole wongbok, leaves separated

Chinese ham, sliced

5-6 dried scallops

5-6 cloves garlic, whole

½ packet chicken stock

1 tbsp oyster sauce

Cornstarch slurry (1 tbsp cornstarch + 2 tbsp water)

Salt, to taste

Sugar, to taste

Sesame oil, drizzle

Hua Tiao wine, splash

Black soy sauce, for colour

Oil for frying

Method

1. Build the flavour base

• Slice Chinese ham.

• Heat oil in a large pot and fry ham with 6 cloves garlic until fragrant.

2. Add broth and dried scallops

• Add ½ packet chicken stock and 6–8 dried scallops.

• Bring to a boil, then add oyster sauce.

3. Add wongbok gradually

• Add wongbok leaves, about 6 at a time, depending on how big your wok is.

• As they wilt, shift softened leaves upward and continue adding more until all are added.

4. Simmer gently

• Once all leaves are added, bring to a boil.

• Cover and simmer for 10 minutes until tender and flavourful.

5. Remove wongbok

• Carefully remove softened wongbok leaves and set aside.

6. Thicken the sauce

• Bring remaining sauce to a boil.

• Add cornstarch slurry, salt, sugar, sesame oil, splash of Hua Tiao wine and black soy sauce for colour.

• Top up with additional chicken stock if needed.

7. Serve

• Place braised wongbok neatly on a plate.

• Pour thickened sauce over the top and serve.