3.1/2 oz. chestnuts
10 oz. Chinese cabbage heart
2.1/2 cups peanut oil (consumption about 10%)
2 tablespoons lard
1/2 teaspoon salt
1/3 teaspoon gourmet powder
1/2 teaspoon sugar
1/2 tablespoon cornflour
1) Cut root part of cabbage heart with a small knife in the shape of a cone. Cleave cabbage into halves down the middle and then cut each half into strips of 3 inches long X 1/4 inch wide. Don't cut through the root; press the knife down several times but not all the way through so that the strips are still connected at the root.
Slash a cross on the shell of each of the chestnuts. Boil them a little in a pot to soften the shells; shell while they are still hot.
2) Heat peanut oil in pan. When the oil begins to bubble, fry the chestnuts until golden brown. Remove.
Fry the cabbage heart slightly in the same oil. Remove and drain. Empty pan.
3) Put lard in fry pan over fire. Pour in a cup of boiling water. Follow with cabbage, chestnuts, salt, gourmet powder and sugar. Bring to a boil on high flame and then simmer to cover for 4-5 minutes. Dilute cornflour with a little water and thicken the sauce with it.
(1) Instead of frying, the cabbage may also be scalded with boiling water, chilled with cold water, drained and arranged in pan to be cooked with chestnut.
(2) The chestnuts, instead of being cooked together with the cabbage, may be cooked separately by steaming, mixed with a little sugar. Then when the cabbage has been braised, the chestnuts are garnished all around it Cooked this way, they taste better and look more brilliant in color.