Classic Creamed Chinese Cabbage Recipe
Creamed Chinese Cabbage has a fine taste. Creamed Chinese Cabbage gets its taste from cabbage mixed with chicken broth and ham. Creamed Chinese Cabbage is loved by meat consumers across the world.
Ingredients
| Chicken broth | 1/2 Cup (16 tbs), canned | |
| Salt | 1 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Chinese Cabbage | 1 1/2 Pound | |
| 1 tablespoon rendered chicken fat or salad oil | ||
| Milk | 1/4 Cup (16 tbs) | |
| Cornstarch | 2 Tablespoon | |
| 1/4 cup finely chopped ham | ||
Directions
In a bowl, combine chicken broth, salt, and sugar.
Split cabbage lengthwise and core.
Cut leaves and stems in 2-inch pieces.
Heat a wok or wide frying pan over high heat.
When pan is hot, add chicken fat.
When fat is hot, add cabbage and stir-fry for 30 seconds.
Pour in broth mixture and cover pan.
Reduce heat to medium and cook until cabbage is tender (about 5 minutes).
Remove cabbage with a slotted spoon, drain briefly, and place on a hot serving platter.
Blend milk and cornstarch.
Increase heat to high, add cornstarch mixture to pan and cook, stirring, until sauce bubbles and thickens.
Pour sauce over cabbage and garnish with ham.
Split cabbage lengthwise and core.
Cut leaves and stems in 2-inch pieces.
Heat a wok or wide frying pan over high heat.
When pan is hot, add chicken fat.
When fat is hot, add cabbage and stir-fry for 30 seconds.
Pour in broth mixture and cover pan.
Reduce heat to medium and cook until cabbage is tender (about 5 minutes).
Remove cabbage with a slotted spoon, drain briefly, and place on a hot serving platter.
Blend milk and cornstarch.
Increase heat to high, add cornstarch mixture to pan and cook, stirring, until sauce bubbles and thickens.
Pour sauce over cabbage and garnish with ham.
Chef
