Braised Chinese Cabbage in Milk Sauce

Tested Recipe with Slight Adjustment Adapted from Chang Wai Heng’s Eight Flavours

Braised Chinese Cabbage in Milk Sauce

Ingredients:

300g Chinese cabbage (trim off leaves and cleaned)

1 slice bacon (cut into small pieces)

Adequate cooking oil

A:

500ml water

1 tbsp concentrated chicken stock

1 tsp chicken seasoning powder

1 pc cinnamon

20g baby dried shrimps

Milk Sauce:

100ml water

1 tsp concentrated chicken stock

1 tsp chicken seasoning powder

½ tsp sugar

¼ tsp ground white pepper

1 tsp sesame oil

Thickener:

1 tsp corn flour mixed with 2 tsp water

Preparation Instructions:

  1. Blanch Chinese cabbage in medium hot oil, remove and blanch in boiling water, remove and drain well.
  2. Heat up 1 tbsp of cooking oil in a wok, saute the baby dried shrimps until fragrant.
  3. Add in water, concentrated chicken stock, chicken seasoning powder and cinnamon and bring to a boil.
  4. Add in blanched Chinese cabbage and continue to simmer over low heat for 30 minutes. Remove, drained well and arrange the braised Chinese cabbage neatly on a serving platter.
  5. Heat up a saucepan, add in bacon pieces and saute on low heat until crispy. Remove and set aside.
  6. Add in water, concentrated chicken stock, chicken seasoning powder, sugar and ground white pepper and bring to a boil.
  7. Thicken the sauce with corn flour solution.
  8. Stir in the sesame oil and evaporated milk and bring to a boil.
  9. Pour the milk sauce over the braised Chinese cabbage, garnish with bacon pieces on top and serve.
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