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Creamed Chinese Cabbage
(Nai - Yu - Ts'ai - Hsin)
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| What You Need: |
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2 tablespoons rendered chicken fat
1 teaspoon salt
¼ teaspoon sugar
¾ cup chicken stock, fresh or canned
A 1/8-inch slice cooked Smithfield ham, finely chopped
1 pound Chinese cabbage (bok choy or celery cabbage)
1½ tablespoons cornstarch
¼ cup cold milk
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| How To Cook: |
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PREPARE AHEAD:
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1. With a cleaver or sharp knife, trim off the wilted leaves and root ends of the cabbage. Separate the stalks and wash them under cold running water.
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2. If you are using bok choy, cut it crosswise into 1-inch slices; if you are using celery cabbage, cut it into 1-by-2-inch pieces.
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3. Combine the cornstarch and milk in a small bowl, and stir with a spoon until the cornstarch is thoroughly dissolved.
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4. Have the above ingredients, the chicken fat, salt, sugar, chicken stock and ham within easy reach.
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TO COOK:
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1. Set a 12-inch wok or 10-inch skillet over high heat for about 30 seconds. Add the chicken fat, swirl it about in the pan and heat for another 30 seconds, turning the heat down to moderate if the fat begins to smoke.
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2. Add the bok choy and stir-fry over moderate heat for about 1 minute, or until the cabbage pieces are thoroughly coated with the fat. Sprinkle with salt and sugar, then pour in the chicken stock and stir well.
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3. Bring the stock to a boil and cover the pan. Turn the heat to low and simmer the cabbage undisturbed for 10 minutes, or until it is tender.
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4. With a slotted spoon, transfer the cabbage to a heated platter and, raising the heat, bring the cooking liquid in the pan to a boil. Give the cornstarch mixture a quick stir to recombine it and add it to the pan.
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5. Stir until the sauce thickens. Pour it over the waiting cabbage, sprinkle with the chopped ham and serve at once.
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