Chestnut

The chestnut, which comes from the big chestnut tree, is a large brown sheel nut along with several nuts inside each case. They are nutritious as the high content of vitamin C, also the only kind of nuts that carry vitamin C.

Chestnut

In many markets, you will find chestnuts from October to March, and the peaking season is December.

When choosing chestnuts, always select the biggest, and freshest chestnuts. Cut widthwise and check for wilted or dark brown areas in the inside parts if possible.

Put them in plastic bags or containers, then refrigerate for about a week.

Cut widthwise carefully on the domed side of each with a sharp knife, then heat a wok till hot without oil, place them into and stir fry over medium heat for about 10 minutes, or until hot, then peel the browned tan shell while hot with both of your hands by the help of gloves, and then you will get the inner brown skin wrapped parts, which is also very hot for sure, no worry, peel as you did just before, finally, the yellow edible parts come. You can combine chesnuts with any soup you like.

Nutritionally, chestnuts are rich in vitamin C, exactly one ounce of boiled or steamed chestnuts has 7 mg of vitamin C; dried ones have more than double that amount with 16.6 mg. for one ounce.