Classic Creamed Chinese Cabbage
|Chicken broth||1⁄2 Cup (8 tbs) (Otherwise Use Canned)|
|Chinese cabbage||1 1⁄2 Pound|
|Rendered chicken fat/Salad oil||1 Tablespoon|
|Milk||1⁄4 Cup (4 tbs)|
|Finely chopped ham||1⁄4 Cup (4 tbs)|
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.