Saffron cabbage and spicy seafood

Ingredients: Chinese cabbage, pre-cooked chestnut, saffron, ginger and chicken broth

Steps: 1. brown 1/2 tsp minced ginger in 2 tsp oil; 2. add in 1/2 cup chicken broth and 1/2 tsp saffron thread; bring to a boil; 3. add in 400g Chinese cabbage (cut into about 2 inches long pieces), simmer, covered for 5-10 min on medium heat. 4. add in pre-cooked chestnut, then thicken the broth with starch. Adjust the taste with salt. 

If you prefer a creamy taste, you could cook chestnut in chicken broth and simmer, covered, 3 minutes (after step 2). Puree soup in a blender until smooth. Then continue step 3. 

蔬菜（藕 芹菜 木耳 土豆片 新鲜红辣椒），海鲜（看你喜欢），姜 蒜 高汤（我就用鸡汤）。酱料（我这次用的现成的海底捞再加一把花椒和糖；自己配更好：辣椒油，辣豆瓣酱，花椒，酱油，糖，一丁点醋，一粒八角，半片香叶）。我先把海鲜加料酒花椒炒了8成熟，拿出来（有时候会有水，所以先炒一下）。加油，炒香姜蒜，倒入酱料炒一下，放入蔬菜快炒，倒入8成熟海鲜，和高汤（这样不会糊锅，几勺就够了），盖锅盖中火几分钟，这样入个味；开盖大火收干，加香菜快炒起锅！