Braised Long Cabbage with Sweet Corn and Egg White Sauce

Start cooking

• Heat up oil in a wok pan and fry sliced ginger until fragrant.
• Add in the dried sole fish pieces, chicken stock, long cabbage and corn kernels, then simmer over low heat until soft.
• Braise for another 15 minutes or until the cabbage is soft.
• Remove the cabbage from the stock onto a serving plate.
• Remove the dried sole fish and grind it into powder, then set it aside.
• Blend the remaining stock for 1 minute.
• Pour the blend back into the wok pan and it bring to a boil.
• Add chicken powder, pepper, oyster sauce and mix evenly.
• Thicken the stock with corn starch.
• Whisk the egg whites and add it gradually into the sauce while continuing to stir.
• Cook over medium heat until the egg white is cooked evenly.
• Pour the sauce over the cabbage, garnish with dried sole fish powder and serve!