Braised Chinese Cabbage with Chestnuts

Name: Braised Chinese Cabbage with Chestnuts
Cuisine: China
Ingredients: ½ Chinese cabbage (wombok), washed and cut into large chunks; 120 g (4¼ oz) dried chestnuts; vegetable oil, for deep-frying; ½ knob of ginger, peeled and finely chopped; 1 spring onion (scallion), finely chopped; 1 tablespoon shaoxing; 1 teaspoon sea salt; 1½ teaspoons sugar; 1½ tablespoons light soy sauce; 1 teaspoon dark soy sauce; 375 ml (13 fl oz/1½ cups) fresh chicken stock

Preparation info

Difficulty
Medium

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

I’m very keen on this recipe as it uses two of my favourite ingredients. I love cabbage and dried chestnuts, with their crunchy texture and slight smoky nuttiness. They’re both good to add to any stir-fry.

Ingredients

½ Chinese cabbage (wombok), washed and cut into large chunks
120 g (4¼ oz)

Asia
China
Side dish

Method

Cook the chestnuts in simmering water for about 45 minutes, or until tender, then drain. Blanch the cabbage in boiling water for 2 minutes, then refresh in iced water and drain on paper towel.

Heat the oil in a wok or deep-fryer until just smoking (180°C/350°F), and deep-fry the cabbage in two batches until golden. Remove with a slotted spoon and drain on paper towel. D