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Braised Long Cabbage with Sweet Corn and Egg White Sauce

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Level

intermediate

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Cooking

30 min

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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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