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 Place cauliflower in a pot of
could water and bring to a boil.
Blanch 2 minutes and remove, drain,
and place in a heat-proof bowl.
Add the salt to the chicken broth
and pour over the cauliflower.
Place the bowl in a steamer and
steam the cauliflower until tender.
Remove from heat and drain, reserving
the broth. Score the cauliflower
length-wise and crosswise, without
cutting through to the base. Place
it in a serving dish. Keeping
it in its original form .
- Cut the skin off the ham and
discard. Place the ham in a heat-proof
bowl and add the rice wine. Place
the bowl in a steamer and steam
for 50 minutes. Remove from heat
and chop into small pieces.
- Pour the reserved chicken broth
into a wok and bring to a boil.
Add the MSG (optional). Stir the
cornstarch to blend and add. Cook,
stirring, until thickened and
pour over the cauliflower. Sprinkle
with the ham and serve.
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