1 whole cauliflower, about 400g
1/2 tsp rice wine
400ml chicken broth
1 tsp corn flour, dissolved in 1 tbsp of water
Salt to taste
1/4 tsp MSG (optional)
100g Chinese ham

Cauliflower With Chinese Ham

1. Place cauliflower in a pot of cold water and bring to a boil. Blanch 2 minutes and remove, drain, and place in a heat proof bowl.
2. 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.
3. Chop the cauliflower length-wise and crosswise, without cutting through to the base. Place it in a serving dish. Keeping it in its original form.
4. Cut the skin off the ham and discard. Place the ham in a 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.
5. Pour the reserved chicken broth into a wok and bring to a boil. Add the MSG (optional). Stir the corn flour to blend and add.
6. Cook, stirring, until thickened and pour over the cauliflower. Sprinkle with the ham and serve.