Chestnuts

Title:
Chestnuts

Yield:
1 Servings

Categories:
Chinese,
Condiment




Ingredients:





          Text






 Still got those chestnuts sitting around?  Here's what Ken Hom has to


 say about preparing fresh chestnuts or use in Chinese cooking, along


 with a recipe for a braised dish in which they can be used.  The


 recipe doesn't specify how many chestnuts to use so use your own


 discretion.


 


 "The Chinese use the same Western chestnut with its sweet flavor and


 soft, mealy texture in stir fried dishes and stews like Chinese Beef


 Stew and in stuffings.  Shop for large, dark brown chestnuts in the


 fall, when they are in season.  Dried chestnuts, once soaked, can be


 used like fresh chestnuts.


 


 1. Boil the chestnuts for 30 minutes, shells on.


 


 2. Peel the outer skin first.


 


 3.  Peel the inner skin, revealing the golden meat.  Chestnuts are


 usually used either whole or split in half.


 


 Posted by Stephen Ceideburg December 18 1990.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip