Braised Baby Chinese Cabbage

Ingredients

250g Baby Chinese cabbage
50g Ham
1 Preserved egg
30g Fresh shiitake mushrooms
Sauce:

20g Cooking oil
10g Ginger slice
150g Chicken broth
Moderate Scallion
Braised Baby Chinese Cabbage

Method

1. Wash baby cabbage, cut into six equal parts, put on a deep porcelain plate, dice ham and preserved eggs, wash and dice fresh shiitake mushrooms, and set aside.

2. Heat cooking oil in the wok, add ginger and stir fry until fragrant, add ham, preserved eggs and shiitake mushrooms and continue to fry, add chicken broth and cook until boil. Pour the sauce over on the cabbage.

3. Fill the water tank with water, put the plate on the perforated container and place inside the combination steam oven.

4. Select automatic cooking program P21 and press the start/stop button.

5. Take out the porcelain plate, sprinkle with scallion. Serve.

Braised Baby Chinese Cabbage

Automatic cooking program

Automatic cooking program: P21

Shelf position: Perforated container, level 3