Cabbage Rolls with Cream Sauce
Ingredients
- 6 oz. Chicken breast meat
- ½ tbsp Cornstarch
- ¼ tsp Salt
- 4 oz. Dried shrimp
- 1 tsp Cornstarch
- ¼ tsp Salt
- 3 tbsp Oil
- ½ tbsp Wine
- ⅓ tsp Salt, ¼ tsp pepper
- ⅓ cup Soup stock
- 2 tbsp Cornsarch
- 7 pcs Chinese cabbage leaves
- ⅔ cup Soup stock
- ½ tsp Salt
- ⅓ tsp Sugar
- ½ tbsp Cornstarch
- 3 tbsp Fresh milk
- 2 tbsp Shredded ham
Ingredients A:
- 2 tbsp Ham, chopped
- 2 tbsp Black mushroom, chopped
- 2 tbsp Water chestnuts, chopped
- 2 tbsp Green peas
Preparation
- Cut the chicken breast and shrimp into small cubes, marinate with 1 tbsp constarch and ¼ tsp salt seperately.
- Heat 4 tbsp oil to stir fry chicken and shrimp, add wine and “Ingredients A” pour soup stock in pan then add salt, pepper. Thicken with cornstarch paste.
- Remove and discard core of cabbage. Place cabbage in boiling water and gently remove outside leaves. Cut hard spine from leaf keeping leaf oval shaped, place 1 tbsp “no.2” mixture in center of leaf, roll into a tube, seal edge with a little bit of cornstarch paste, arrange on platter steam for 8 minutes over high heat.
- Cook ⅓ cup soup stock, bring to a boil. Add salt, sugar, thicken with cornstarch paste, then add milk. Mix until smooth, pour over cabbage rolls and sprinkle ham strings. Serve hot.