Braised Long Cabbage with Sweet Corn and Egg White Sauce
Search
Shopping cart
Cart
Video preview image

Braised Long Cabbage with Sweet Corn and Egg White Sauce

Recipe info icon

Level

intermediate
Recipe info icon

Cooking

30 min
Recipe info icon

Preparation

10 min
Ingredients
Servings
3
Long Cabbage
500 g
Fried Dried Sole Fish (break into smaller pieces)
(break into smaller pieces)
1
Fresh Eggs (separate egg white and egg yolk)
(separate egg white and egg yolk)
2
GOLDEN CHEF Premium Oyster Sauce With Dried Scallop
2 tbsp
Chicken Stock
650 ml
Corn Kernel
100 g
Ginger
3 slices
Cornstarch
1 tsp
Chicken Powder (optional)
(optional)
1 tsp
Pepper
How to cook
Step 1
  • Cut the long cabbage vertically into 4 parts and set aside.
Step 2
  • Heat up oil in a wok pan and fry sliced ginger until fragrant.
Step 3
  • Add dried sole fish pieces, chicken stock, long cabbage and corn kernels. Simmer over low heat until soft.
Step 4
  • Braise it for another 15 minutes or until cabbage is soft.
Step 5
  • Remove the cabbage from the stock onto a serving plate. Remove the dried sole fish and grind it into powder. Set them aside.
Step 6
  • Blend the remaining stock for 1 minute and pour it back into the wok pan. Bring it to a boil.
Step 7
  • Add chicken powder, pepper, oyster sauce and mix evenly. Thicken the stock with cornstarch.
Step 8
  • Whisk the egg whites and add it gradually into the sauce while continuing to stir. Cook over medium heat until the egg white is cooked evenly.
Step 9
  • Pour the sauce over the cabbage and garnish with dried sole fish powder. Ready to serve!
Shop ingredients