Crystal Cabbage
A light and silky Cantonese specialty of napa cabbage, quick-fried, braised, and steamed, then finished with a delicate cornstarch glaze.
Ingredients
cabbage
1500 g
minced ham
25 g
egg
1
pork belly
250 g
lard
1000 g (use 100 g)
seasoning
to taste
superior stock (mentioned in steps)
to taste
chicken carcass (mentioned in steps)
to taste
fragrant vinegar (dipping sauce)
2
Instructions
1
Step 1
Remove the head and outer leaves of the cabbage. Separate the leaves, wash them, and pat dry. Cut the stems into 2 sections, each about 6 cm long.
2
Step 2
Heat the lard in a wok until boiling. Quickly blanch the cabbage, then lift it out with a strainer. Take a pot, line it with bamboo strips, and place the cabbage on top of the bamboo strips.
3
Step 3
Slice the pork belly into pieces. Blanch the chicken carcass and pork belly in boiling water, then place them on top of the cabbage. Add superior stock, refined salt, and MSG. First simmer over high heat for 15 minutes, then switch to low heat and simmer for about 30 minutes. Remove the chicken carcass and pork belly. Transfer the contents to a bowl with the stems at the bottom and the leaves on top, then steam until hot in a steamer. When serving, take out the bowl and flip the cabbage onto a plate. Pour out the original juices, heat them in a wok until boiling, add MSG, white pepper, and sesame oil, thicken with wet cornstarch to make a thin sauce, drizzle over the cabbage, and sprinkle with minced ham.
