- Blanch the tomatoes in boiling water for 30 seconds. Cut in half, squeeze out the seeds, and peel. Cut into six thin slices each and set aside.
- Mix the milk, MSG, salt, and cornflour into a thick sauce.
- Bring 5 oz (150 ml) of water to a boil in a pot or wok. Add the tomato slices and the sauce. Cook, stirring, until the sauce thickens. Sprinkle with the chicken fat and serve.