Cooking & Food: Locky's Chinese Cabbage with Parma Ham and Cream Sauce

Locky's Chinese Cabbage with Parma Ham and Cream Sauce
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My wife loves this dish very much, but I had always thought it was very complicated to make. Until one evening I discovered that my mother-in-law had been stocking up too many Chinese white cabbages in my fridge that I finally realised I had to do something about it.

Without going online to search for recipe, I checked what I had in my fridge, improvised and I came up with my very own. Turns out, it was fantastic and incredibly simple!

Simple yet delicious is my style!

Soaking
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First, wash and soak the vegetables, obviously.

Huge cabbage
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Then cut each leave into 3 thin strips if your cabbage is as huge as mine. See the length of it as compared to the diameter of the wok?

Remove from hot water after boiling
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Afterwards, boil the cabbages until almost semi-transparent and remove them from the hot water. Will need to boil them again later.

Excellent corn cream from Hokkaido!
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Choose the right cream, I have selected this one from Hokkaido with a rich creamy and corn taste. Inexpensive and can be used many times!

Parma ham and cream cubes in the wok
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There was some Parma ham in the fridge which had been there for some time so I used it to replace traditional Chinese smoked ham. You can either add the corn cream cubes to the warm wok,

Corn cream melting in the cabbages
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or put them in the middle of the hot cabbages for melting.

Original chicken broth
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And it happened that I had some home-made chicken broth, so I added two ladle scoops to the cabbage in the work,

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Cook the chicken broth with the cabbage, ham and corn cream until the cabbages are fully transparent. There is no need to add any salt with the ham and the chicken broth.

Lid on!
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Place the lid on if necessary.

Ready to serve!
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And start your engine!!

For more quick cooking recipes, check out my label on Cooking!


Resources:
Cooking @ Locky's English Playground
http://lockyep.blogspot.hk/search/label/Cooking