100g raw chestnuts
250g cabbage hearts
Chop the chestnuts into halves, boil for five minutes, remove, peel, and cut in halves again.
Cut the cabbage hearts into strips and fry in 70% heated oil until golden.
Dip the chestnuts into boiling oil and remove.
Put the chestnuts and cabbage strips into boiling water to rinse out the oil; remove and drain.
Put finely chopped ginger into 70% heated oil over a high heat, add soup-stock, condiments, cabbage, chestnuts and sugar, bring to the boil, simmer until well-done, add MSG, turn the heat high again, thicken, sprinkle with sesame oil.