CHINESE SAUTED CABBAGE WITH SAFFRON AND ROASTED CHESTNUTS

Tonight I tried a recipt from the TV show Kinas mat (Chinas´s Food), which is sent on Swedish SVT1 with Peter Önnewall. Since it is advent and “Lussebullar” with saffron on the agenda it was tempting to try another saffron dish. So tonight I made Chinese sauted Cabbage with Saffron and Roasted Chestnuts." It was delicious. Both the taste and the color warmed right into the soul on this dark and cold december night. 

Portions: 2 
Ingredients
200 g chinese cabbage
½ l chicken stock

2 spring onions 

100 g chestnuts

0, 5 g saffron

1 tsp salt 

1 tsp sugar

2 tbs cornstarch mixed with 4 tbs cold water

Directions:
The oven on 200 C degrees

Cut a cross on top of the chestnuts and place them with the top up in the oven to roast. Roast for about 15-20 minutes. If they are in too long they will become hard

Boil water in a pan

Choose the inner leaves of the Chinese cabbage. Cut them on the middle so the bit thicker bottom is parted from the thinner greener tops of the leaves.

Put the thicker part of the leaves in the boiling water first and boil for 2 minutes. 

Put the thinner parts of the leaves in the boiling water and cook for another minute. Pour off the water and immediately put the leaves in cold water. 

Peel the chestnuts
Chop the spring onions
Boil the chicken stock
Cut the cabbage leaves lenghtwise in 1 cm thick shreds

Add salt, sugar and saffron to the chicken stock. Add the mix of cornstarch and water and stir.Add the Chinese cabbage, the spring onions and the chestnuts to the soup and heat all up. Serve!