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Chestnuts with Cabbage

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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.

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