Braised Long Cabbage with Sweet Corn and Egg White Sauce

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Braised Long Cabbage with Sweet Corn and Egg White Sauce

Level

intermediate

Cooking

30 min

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!

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