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Chestnuts
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| Artist: |
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| Categories: |
Asian, Chinese, Condiments, Ethnic |
| Yield: |
1 |
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Ingredients:
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Procedures:
| 1 | 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. | | 2 | The recipe doesn"t specify how many chestnuts to use so use your own discretion. | | 3 | "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. | | 4 | Shop for large, dark brown chestnuts in the fall, when they are in season. | | 5 | Dried chestnuts, once soaked, can be used like fresh chestnuts. | | 6 | Boil the chestnuts for 30 minutes, shells on. | | 7 | Peel the outer skin first. | | 8 | Peel the inner skin, revealing the golden meat. | | 9 | Chestnuts are usually used either whole or split in half |
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