Ingredient
10 pieces Tianjin cabbage
10 shrimps (diced)
75g chicken meat (cut into strips)
3 shitake mushroom (diced)
2 slices ham or 20g Yunnan ham (diced)
1 egg white
Seasoning
1 tsp salt
A few drops sesame oil
Pepper to taste
1 tsp corn starch
Sauce
Sauce:
1 cup chicken stock
1 tsp fish sauce
A few drops sesame oil
Thickening glaze:
1 tsp corn starch
2 tbsp water
Method
Tear Tianjin cabbage piece by piece. Rinse and blanch in boiling water till done. Soak in chilled boiled water for a while. Wipe dry and set aside.
Mix all remainding ingredients with seasoning as filling.
Put some filling in the middle of each cabbage leaf. Wrap it up into roll form.
Heat up 1 tbsp oil. Saute Tianjin cabbage roll for a while. Add sauce ingredients and cook for 5 minutes. Add thickening glaze and cook till sauce thickens. Serve.
