To prepare the striploin: Put the whole piece of striploin in chicken stock. Simmer until tender for 30 minutes. Reserve the stock for later. Remove the meat and apply light soya sauce. Then deep-frying oil.
Remove and cut into slices. Fry with chopped garlic and soya sauce. Arrange on a bowl.
To prepare mui choy: Wash mui choy to remove excessive salt. Cut into 5cm lengths. Blanch in hot water to remove odour. Drain.
Fry mui choy until dry and fragrant. Then add oil, garlic, 2 tbsp light soya sauce, 1/2 soup-spoon sugar, monosodium glutamate and yellow wine. Then, add chicken stock and simmer for 20 minutes.
To assemble the dish: Put mui choy on a plate and top it with the striploin. Steam for 10 minutes.
Pour the stock from steaming the meat into the wok. Mix together a cornstarch solution of 1g Hong Kong flour and 1/2 soup-spoon of water. Stir into the stock to thicken it. Dish up and pour over the stewed striploins.