Ingredients
* Colibia velvet foot (mushroom): 100g
* Col, Shanghai: 150g
* Ginger: 5g
* Ham: 10g
Spices and seasonings
* Peanut oil: 8g
* Salt: 5g
* Glutamate: 2g
* Oyster sauce : 3g
* Tapioca flour
* Chicken broth fat: 1g
mushrooms and cabbage should be cooked separately
Advice
To improve the presentation of the dish, mushrooms and cabbage should be cooked separately.
Cut and discard the root of colibias, then rinse with water. Remove old leaves of cabbage and clean it with water. Peel ginger and laminate. Cut the ham too thin either.
Root of colibias
Put water in a saucepan and bring it to boiling, seasoned with a little salt, glutamate and oil, add cabbage. Remove when cooked and place on plate.
tapioca flour
Heat oil in another pan, sauté the ginger and then add the ham and colibias. Correct for salt, add the glutamate and oyster sauce, and cook until it is ready. Thicken the sauce with tapioca flour, sprinkle chicken with the concentrate, and ready to serve.
