MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       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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