Cauliflower with Chinese
Ham
Ingredients
1 whole cauliflower, about
3/4 lb. (400g)
1/2 tsp. rice wine
1 2/3 cups (400ml ) chicken broth
1 tsp. cornstarch (cornflour), dissolved in
1 tbsp water
1 tbsp salt, or to taste
1/4 tsp. MSG (optional)
3 1/2 oz (100g) Chinese ham
Directions
- 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
.
- 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 pieces.
- 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.
