Braised Chestnuts with Chinese Cabbage

Name: Braised Chestnuts with Chinese Cabbage
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 400 g Chinese cabbage hearts (cut into long strips with the grain, steamed or blanched until soft then neatly arranged on a plate); 1 can or 250 g fresh chestnuts chestnuts (blanch canned chestnuts in boiling water; for fresh chestnuts, cut a slit, cook until tender, peel and cut in half); 40 g neutral cooking oil (for stir-frying); 2 g minced scallion; 2 g minced ginger; 20 g cooking wine (for deglazing); 5 g soy sauce; 5 g (possibly added twice as noted in steps) sugar (to adjust sweetness); 2 g salt; 5 g MSG; 35 g water starch slurry (for thickening); 5 g sesame oil (drizzled in before serving); stock (for braising), to taste

This classic Lu (Shandong) dish, braised chestnut with Napa cabbage, is made by cooking the two ingredients together for a tender, savory result with the natural sweet aroma of chestnuts.

30 min

Easy

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Ingredients

Chinese cabbage hearts (cut into long strips with the grain, steamed or blanched until soft then neatly arranged on a plate) 400 g

chestnuts (blanch canned chestnuts in boiling water; for fresh chestnuts, cut a slit, cook until tender, peel and cut in half) 1 can or 250 g fresh chestnuts

neutral cooking oil (for stir-frying) 40 g

minced scallion 2 g

minced ginger 2 g

cooking wine (for deglazing) 20 g

soy sauce 5 g

sugar (to adjust sweetness) 5 g (possibly added twice as noted in steps)

salt 2 g

MSG 5 g

water starch slurry (for thickening) 35 g

sesame oil (drizzled in before serving) 5 g

stock (for braising) to taste

Instructions

Prepare Ingredients

Cut Chinese cabbage hearts into long strips with the grain. Blanch canned chestnuts in boiling water. If using fresh chestnuts, cut a small slit in each, cook until tender, peel and cut in half.

Prepare Cabbage

Steam the cabbage until soft using a steamer, or blanch in boiling water until soft, then arrange neatly on a plate.

Braise

Heat oil in a wok over medium heat until warm. Add minced scallion and ginger and sauté until fragrant. Pour in cooking wine, then add soy sauce, salt, stock, sugar, MSG, and chestnuts. Turn to low heat and simmer briefly. Thicken with water starch slurry, toss to coat, then drizzle with sesame oil before serving. (Note: the step notes that sugar may be added twice.)