Braised Cabbage with Chestnuts

Name: Braised Cabbage with Chestnuts
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Chinese cabbage; 120g Cooked chestnut meat; 3g Wolfberry; 400ml chicken soup; 20g Chicken fat; 5g Sugar; 3g salt; Some White pepper; Some Water starch

by Large frying spoon

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Braised cabbage with chestnuts is a traditional dish in Beijing, and for some more sophisticated Beijingers, it is also an indispensable dish during the festive season.
The meaning of "cabbage" is to be innocent, and "chestnut" is a symbol of many children and auspiciousness. Usually this dish is made with chicken broth. The so-called "steak" is cooked in good soup. During this process, the spoon should not be used to stir back and forth, so that the dish always keeps the complete shape when it is put into the pot. When the cooking is halfway through, you can turn the spoon twice, but you can't turn the dishes apart. Cook the vegetables thoroughly and thicken them. When thickening, shake the scoop with your hands and pour in water starch to make it evenly solidified and gelatinized. Grilling dishes may seem simple, but the kung fu is all about the coordination of hand movements and the accuracy of turning the spoon. You can only try to make grilled dishes if you are proficient in using a wok or a frying spoon. If the spoon-turning action is practiced well, it is very quick and easy to make the grilled dishes.
This time I couldn't buy raw chestnuts in Shanghai, so I could only use cooked chestnuts instead. The color of cooked chestnuts is not as beautiful as raw, but the taste is very good, and the taste is soft and sweet. The method of "Breasted Cabbage with Chestnuts" is as follows;"

Ingredients

Braised Cabbage with Chestnuts

1. Pour the chicken broth into a pot and bring to a boil, season with a little sugar and salt.

2. Sprinkle in a little pepper and stir well.

3. Then push the previously cut cabbage strips from the plate into the pot, keeping the cabbage neat and not scattered after being put into the pot.

4. Finally add the chestnut meat and cook over medium heat.

5. Shake the wok back and forth during the firing process, turn the spoon once when the soup is 60% dry, and cook the cabbage thoroughly and thicken the starch with water.

6. Finally, pour in an appropriate amount of cooked chicken fat.

7. After the gorgon juice is gelatinized, sprinkle a few grains of wolfberry to garnish.

8. After that, the pan is ready to be cooked, and the chestnuts can be packed around and served on the table after a little reshaping at the time of delivery.

Tips:
The characteristics of braised Chinese cabbage with chestnuts; elegant and beautiful color, delicious and crispy cabbage, sweet and soft chestnuts, top quality in Beijing flavor.

Tips;

1. It is best to choose raw chestnuts to make this dish, the color is golden and beautiful, if you don't use cooked ones, you can.

2. If there is no chicken broth, it can be replaced by concentrated chicken juice, but it is delicious without chicken broth.

3. The amount of chicken soup used should be appropriate. If the soup is too much, it is easy to spill and burn when turning the spoon.

4. It is made with chicken broth, without the need to use seasonings such as monosodium glutamate or chicken essence.

The traditional Beijing-flavored dish "Chestnut Braised Cabbage" from the big stir-fry spoon is ready for your reference!