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 Home > The living chestnuts > Recipes |
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| Chestnut Stew |
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| Prepare the gardenia, brew and hard-boil the chestnuts in it, and you will be able to bring out the brilliant color of the chestnut. |
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| Chestnut 300g, Soy sauce 50g, Rice wine/Brandy 100g, Syrup 100g, a bit of Baking soda |
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1. Peel only the hard skin of the chestnuts and soak in hot water overnight.
2. Remove the black lines on the chestnut using a pointy stick and soak in hot water. Peel the second layer of the skin, but be sure the inner white skin does not show.
Soak in hot water once more.
3. Repeat the second procedure around three times, and on the fourth time add baking soda and boil.
4. Put the chestnuts in a pressure cooker and steam for about 25 minutes. Peel the skin once more without revealing the inner white skin.
5. Steam for 10 minutes to extract the moisture.
6. Boil the chestnuts in the syrup and add soy sauce. Two minutes before turning off the stove, add a suitable amount of brandy. |
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