Chinese Cabbage with Chicken Fat
| Category | Vegetable
|
| Classification | Asian |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | |
| Yield | |
| Source | Joyce Chen |
| Comment | |
Ingredients
- 2-2 1/2 pounds chinese cabbage (1 large)
- 4 tablespoons chicken fat
- 1 teaspoon sugar
- 1 1/2 teaspoon salt
- 1/2 teaspoon cornstarch
Directions
1. Discard outer tough and yellow leaves. Wash cabbage and cut stalks and leaves into 2 inch sections (split lengthwise the big and lower part of stalk for even pieces). 2. Mix cornstarch with 2 tablespoons water. Put chicken fat or oil in hot skillet. Add cabbage gradually to the skillet as much as can fit. When the cabbage is wilted, add 1/2 cup water, over and simmer for 10 minutes or until tender. Stir occasionally. Mix in salt and sugar, then cornstarch mixture. When it thickens, serve hot. Cabbage heart cooked in chicken fat is a famous dish...
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