Celery Cabbage With Chestnuts
|Celery cabbage||1 Pound|
|Chicken stock||1 Cup (16 tbs)|
|Dried scallops||1 Tablespoon (Soaked)|
|Baking soda||1⁄2 Teaspoon|
|Monosodium glutamate||1⁄2 Teaspoon|
|Cornstarch||1⁄2 Teaspoon (Mixed With 2 Tablespoons Water)|
Shell and blanch the chestnuts and set aside.
Wash and quarter the cabbage and cut into 2 inch sections.
Plunge into a saucepan of boiling water mixed with 1/2 teaspoon soda for 1 minute.
Heat pan with oil and when hot saute the cabbage over high heat for 2 minutes.
Add stock, scallops, chestnuts, salt, mono sodium glutamate and bring to a boil.
Lower the heat and let it simmer for 20 minutes or until the chestnuts are soft.
Add the thickening and when the gravy becomes smooth and thick, turn into a deep bowl and serve very hot.