Braised Chinese Cabbage

Ingredients

400 gr napa
4 gr salt
8 chinese jyo mushrooms
8 gr shrimp
60 ml sichuan preserved mustard
16 ml peanut oil
240 ml chicken stock
16 ml sherry
2 gr sugar
5 ml soy sauce
9 gr rendered chicken fat
2 sections

Instructions

simmer for 10 minutes, reducing liquid by half; add more stock if needed. Turn up heat; add enough cornstarch paste to make light sauce. Swirl in hot chicken oil. Serve. Note: Cabbage leaves should become transparent, but avoid overcooking; they should be soft but not wilted.