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 mushrooms, bamboo
shoots and ham. Then add 1 teaspoon salt and 1/2 cup soup stock, bring
to a boil.
Add chicken livers and green peas, add
cornstarch paste, stir until starchy, remove from pan.
Remove and discard core of cabbage. Place
cabbage in deep pot of boiling water and gently remove softened leaves.
This is not to cook the cabbage. Cut hard spine from leaf, keeping leaf
oval shaped. Place 1 tablespoon #4 mixture in center of leaf and
roll-sealing edges with a little bit of cornstarch paste. Set on platter
cut side down. Place platter in steamer and steam for 15 minutes.
For cream sauce, heat 1 tablespoon oil and
1 1/2 cup stock quickly, add 1 teaspoon salt. When boiling, add 1 1/2
tablespoon cornstarch paste, mix until smooth, add milk, pour over
cabbage rolls and serve while hot.