1 1/4 pounds Chinese cabbage
1/3 cup chicken fat
3/4 teaspoon salt
1 cup milk
2 tablespoons cornstarch
1 teaspoon MSG
Wash and cut in quarters, lengthwise 1 1/4 pounds Chinese cabbage, cut quarters crosswise in sections 2 1/2-inches long.
Melt in a skillet, 1/3 cup chicken fat. Add cabbage when skillet is fairly hot. Cook, covered 10 minutes, stirring occasionally. Season with 3/4 teaspoon salt. Use moderate heat so cabbage does not burn.
When tender, stir in 1 cup milk, in which is dissolved 2 tablespoons cornstarch, and 1 teaspoon MSG; cook until mixture thickens and the starchy taste is gone.