Braised Chinese Cabbage With Chestnut

The day before yesterday left a lot of chestnuts,so I cook this dish. In fact, this appears to be simple food but taste good to eat. Chinese cabbage is one of the main winter food in China. Just enter the winter,almost every family will save Chinese cabbage. I personally think that Chinese cabbage are very good. I also heard that a lot of foreign tourists also have this feeling. Listen to a friend that foreign tourists often eat up the supply of Chinese cabbage at buffet breakfast in hotel.Today’s special is one dish of the menu in hotel.
About Chinese cabbage:
Chinese cabbage has anti-inflammatory properties.
It is an excellent source of folic acid.
Chinese cabbage is low in calories and low in sodium.
It is also high in vitamin A and a good source of potassium.
Key material:
Chinese cabbage(or mini Chinese cabbage) 200—300g
Chestnut 100g
Seasoning:
1 tsp of Salt
1 tsp of essence of chicken
2 cups of Stock
Before cooking:
1.Clean Chinese cabbage and split it to several of the strip.
2.Scald the splitted cabbage until it is soft.
Cooking processes:
1.Heat up with stock in the pot and cook cabbage and chesenut.
2.Cook about 5 minutes with a little salt then pick the cabbage and chestnut in the serve plate.
3.Go on cook the stock and pour in a little starchy until good combined then pour the cooked stock on the cabbage,dish off.
Attention:
1.If you do not like the stock, you can omit the last step.
2.You can take all with stock into the plate.
3. If you do not have chestnuts,just Chinese cabbage is still delicious.