BRAISED CHINESE CABBAGE with DRIED SCALLOPS

 BRAISED CHINESE CABBAGE WITH DRIED SCALLOPS

1 medium size chinese cabbage, quartered

2 dried scallops, soak, shredded and retain water after soaking

1” ginger for juice

3 tbsp meddler seeds

2 tspn Maggi Chicken stock concentrate

3 cups water

Salt to taste

1 tbsp tapioca starch mixed with 1/4 cup water

1) Measure water into a pan. Add the shredded scallops ginger juice and the scallop soaking water. Bring to boil and simmer for 1/2 hour.

2) Just before serving add the cabbage, meddler seeds and chicken stock to the broth.

3) Bring to boil and simmer for about 15 minutes or until cabbage is just soft.

4) Remove the cabbage onto a serving plate carefully.

5) Increase heat and boil to reduce broth to just about 1.5 cups of liquid. Thicken broth with tapioca starch mixed with water. Add salt to taste.

6) Pour gravy on cabbage and serve hot.