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