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     Title: Chestnuts
Categories: Chinese, Condiment, Ceideburg 2
     Yield: 1 servings

          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.

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