Cabbage Rolls with Cream Sauce

Name: Cabbage Rolls with Cream Sauce (Nai yu shih chin ts’ai chuan)
Cuisine: Chinese
Ingredients: ¼ pounds chicken meat or pork; ¼ pounds chicken meat or pork; 2 chicken livers; 3 oz. raw shrimp (shelled); 3 oz. ham; 3 black mushrooms; 1 bamboo shoot (chopped); 2 tablespoons green peas; 5 tablespoons lard or oil; 5 tablespoons lard or oil; 14 pieces head cabbage or head lettuce leaves; 14 pieces head cabbage or head lettuce leaves; 2 teaspoons cornstarch; 2 teaspoons salt; 5 tablespoons fresh milk (or 3 tablespoons evaporated milk); 1-½ cups soup stock; 1-½ tablespoons cornstarch paste; 5 tablespoons fresh milk (or 3 tablespoons evaporated milk)

Nai yu shih chin ts’ai chuan

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

¼ pounds chicken meat or pork
2 chicken livers
3 oz.

Asia
Taiwan
Kwangtung
Fukien
Main course
Gluten-free

Method

Cut the chicken meat (or pork) into small cubes, mix with 1 teaspoon cornstarch. In a separate bowl clean shrimp then cut into small cubes, add 1 teaspoon cornstarch and mix well.
Cut the chicken liver in small cubes. Cut ham, and mushrooms into small cubes too.
Heat 4 tablespoons oil in frying pan. Fry chicken meat and shrimp, stir a few seconds, add