Ingredients:

1 whole cauliflower, about 3/4 lb. (400g)
1/2 tsp. rice wine
1 2/3 cups (400ml ) chicken broth
1 tsp. cornstarch (corn flour), dissolved in 1 tbsp water
1 tbsp salt, or to taste
1/4 tsp. MSG (optional)
3 1/2 oz (100g) Chinese ham

Directions:

1. 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.

2. 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.

3. 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.