1 tsp. cornstarch (cornflour), dissolved in 1 tbsp water
1/4 tsp. MSG (optional)
RECIPE
Place cauliflower in a pot of could water and bring to a boil. Blanch 2 minutes and remove, drain, and place in a heat-proof bowl. Add the salt to the chicken broth and pour over the cauliflower. Place the bowl in a steamer and steam the cauliflower until tender. Remove from heat and drain, reserving the broth. Score the cauliflower length-wise and crosswise, without cutting through to the base. Place it in a serving dish. Keeping it in its original form .
Cut the skin off the ham and discard. Place the ham in a heat-proof bowl and add the rice wine. Place the bowl in a steamer and steam for 50 minutes. Remove from heat and chop into small pieces.
Pour the reserved chicken broth into a wok and bring to a boil. Add the MSG (optional). Stir the cornstarch to blend and add. Cook, stirring, until thickened and pour over the cauliflower. Sprinkle with the ham and serve.
Place cauliflower in a pot of could water and bring to a boil. Blanch 2 minutes and remove, drain, and place in a heat-proof bowl. Add the salt to the chicken broth and pour over the cauliflower. Place the bowl in a steamer and steam the cauliflower until tender. Remove from heat and drain, reserving the broth. Score the cauliflower length-wise and crosswise, without cutting through to the base. Place it in a serving dish. Keeping it in its original form .
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