
Braised Long Cabbage with Sweet Corn and Egg White Sauce
Level
intermediate
Cooking
30 min
Preparation
10 min
Ingredients
Servings
3
Long Cabbage cut vertically into 4 parts | 500 g |
Corn Kernel | 100 g |
Fresh Eggs separate the egg whites and egg yolks | 2 |
Fried Dried Sole Fish break into smaller pieces | 1 |
Chicken Stock | 650 ml |
Ginger | 3 slices |
Oyster Sauce With Dried Scallop | 2 tbsp |
Cornstarch | 1 tsp |
Chicken Powder optional | 1 tsp |
Pepper |
How to cook
Start cooking
- Heat up oil in a wok pan and fry sliced ginger until fragrant.
- Add in the dried sole fish pieces, chicken stock, long cabbage and corn kernels, then simmer over low heat until soft.
- Braise for another 15 minutes or until the cabbage is soft.
- Remove the cabbage from the stock onto a serving plate.
- Remove the dried sole fish and grind it into powder, then set it aside.
- Blend the remaining stock for 1 minute.
- Pour the blend back into the wok pan and it bring to a boil.
- Add chicken powder, pepper, oyster sauce and mix evenly.
- Thicken the stock with corn starch.
- 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.
- Pour the sauce over the cabbage, garnish with dried sole fish powder and serve!
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