Title: Chestnuts
 Categories: Chinese, Condiments, Ceideburg 2
      Yield: 1 Servings
 
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  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.