1 whole cauliflower, about 3/4 lb. (400g)
1 2/3 cups (400ml ) chicken broth
cornstarch (corn flour), dissolved in 1
1 tbsp salt, or to taste
1/4 tsp. MSG (optional)
3 1/2 oz (100g) Chinese ham
1. Place cauliflower
in a pot of could water and bring to a boil.
Blanch 2 minutes and remove, drain, and place in
a heat-proof bowl. Add the salt to the chicken
broth and pour over the cauliflower. Place the
bowl in a steamer and steam the cauliflower
until tender. Remove from heat and drain,
reserving the broth. Score the cauliflower
length-wise and crosswise, without cutting
through to the base. Place it in a serving dish.
Keeping it in its original form.
2. Cut the skin off the ham and discard. Place
the ham in a heat-proof bowl and add the rice
wine. Place the bowl in a steamer and steam for
50 minutes. Remove from heat and chop into small
3. Pour the reserved chicken broth into a wok
and bring to a boil. Add the MSG (optional).
Stir the cornstarch to blend and add. Cook,
stirring, until thickened and pour over the
cauliflower. Sprinkle with the ham and serve.
More delicious Chinese recipes are available in ChineseFoodDIY's cookbook
"Real & Healthy