
Braised Long Cabbage with Sweet Corn and Egg White Sauce
Level
intermediate
Cooking
30 min
Preparation
10 min
Ingredients
Servings
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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