Creamed Braised Cabbage Hearts
A classic Shandong (Lu) cuisine dish featuring a milky white, flavorful broth and tender, delicious vegetables, prepared by braising in milk broth.
Ingredients
Green cabbage hearts (washed and cut lengthwise into 6 wedges)
3
Milk
100 g
Chicken fat
15 g
Cooking wine
15 g
Scallion-ginger oil
25 g
MSG
4 g
Salt
4 g
Wet cornstarch
25 g
Chicken stock
600 g
Instructions
1
Step (1)
First wash the cabbage hearts, then cut them lengthwise through the core into 6 wedges.
2
Step (2)
Place a wok over heat, add 500 g of chicken stock along with 2 g each of salt and MSG. At the same time, place the cabbage hearts and the rest into the stock and simmer until tender, then remove and drain. Tear the cabbage hearts open lengthwise along the core and arrange on a plate.
3
Step (3)
Place a saucepan over heat and heat the scallion-ginger oil. Pour in 100 g of chicken stock and the cooking wine, add 2 g each of salt and MSG. Once it comes to a boil, add the cabbage hearts and simmer over low heat for 5 minutes. Then add the milk. When the soup returns to a boil, thicken with the prepared thin cornstarch slurry, drizzle in a small amount of scallion-ginger oil, give the pan a large flip to coat, and finish by drizzling with the chicken fat.
