Creamed Chinese Cabbage

Here is a Western adaptation of a traditional Chinese dish. It typifies the ways in which Chinese immigrants make use of local ingredients and techniques to prepare familiar foods in new ways. In China, this dish is normally braised for a long time in chicken stock; then chicken fat is added to the sauce so it’s slightly rich. In the West, where everyone is always in a hurry, Chinese cooks cut the cooking time and substitute a touch of cream to give the sauce a unique milky texture.