Chinese Heritage Cooking From My American Kitchen by Shirley Chung

Author:Shirley Chung [Chung, Shirley]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2018-09-24T00:00:00+00:00

MILK-BRAISED NAPA CABBAGE

Napa cabbage used to be the only vegetable you could get during Beijing winters. Families would buy up to 100 pounds (45 kg) at the beginning of the winter, stack them in the yard, cover them with thick comforters and eat them for the whole winter. So, my love for Napa cabbage is by default. I am constantly looking for different ways to cook it. I read about this imperial style of braising with milk in Chinese novels, and because I am very familiar with this technique in French cooking, I re-created this dish. Now you can eat like a Chinese Emperor at home! Using milk to braise this humble vegetable brings out the sweetness of the cabbage. The texture is velvety and creamy, and it feels luxurious. The addition of cured ham and goji berries to balance the sweet and salty is very common in forbidden city cooking.

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