Chinese Recipe - Braised Stuffed Whole Cabbage with Abalone and Broccoli

10Servings

Special cabbages with a soft core and fluffy leaves were used to make this dish

Ingredients:

• 1 Chinese cabbage (about 2.5kg), centre and old leaves removed

Stuffing:

• 80g fresh crabmeat
• 80g pork, shredded
• 40g shiitake mushrooms, soaked and shredded
• 40g water chestnuts, shredded
• 40g carrot, shredded
• 40g coriander, shredded

Seasoning (mixed):

• 4 tbsp superior stock
• 2 tbsp Shao Hsing wine
• 2 tbsp dried scallop sauce
• 1.5 tsp oyster sauce
• 2 tsp chicken stock powder
• 1 tsp sesame oil
• 1/2 tsp sugar
• 1/3 tsp pepper

• potato starch, mixed with a little water
• hemp string
• 1/2 tsp salt
• 1 tsp chicken stock powder
• 1/3 tsp sugar
• 10 pieces abalone, cooked
• broccoli, cut into pieces and blanched in hot water

Directions:

1. To prepare and cooked the stuffed cabbage: Heat a little oil in a wok. Once the oil is hot, add the Chinese cabbage (whole) and sear on all sides. Remove the cabbage and rinse with water. Set aside.
2. In the same wok, add a little more oil to stir-fry the stuffing ingredients together with the seasonings. Add the potato starch mixture to thicken the sauce. Remove from wok.
3. Stuff the stir-fried ingredients into the centre of the cabbage and secure with hemp string. Place the cabbage in a large bowl. Season with salt, chicken stock powder and sugar.
4. Steam cabbage for 2 hours until soft. Remove the sauce from the bowl and cook in a wok., adding potato starch mixture to thickenthe sauce.
5. To serve, place the cooked cabbage on a large serving plate with abalone and the blanched broccoli on the side. Pour sauce over cabbage and serve immediately.