Braised Chinese Cabbage with Chestnuts


Preparation info

    • Difficulty


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.


  • ½ Chinese cabbage (wombok), washed and cut into large chunks
  • 120 g ( 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
  • teaspoons sugar
  • tablespoons light soy sauce
  • 1 teaspoon dark soy sauce
  • 375 ml (13 fl oz/ cups) fresh chicken stock


    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. Deep-fry the chestnuts in the same oil for 2–3 minutes, then drain on paper towel. Discard all but 1 tablespoon of oil from the wok.

    Return the wok to the heat and reheat until smoking. Stir-fry the ginger and spring onion until fragrant. Deglaze the wok with the shaoxing, and then add the salt, sugar, both soy sauces and chicken stock. Return the cabbage and chestnuts to the wok and stir-fry over high heat until the sauce boils and reduces by about half. Transfer to a bowl to serve.