Chestnut
The chestnut, which comes from the big chestnut tree, is a large brown shell nut along with several nuts inside each case. They are nutritious as the high content of vitamin C.
Season:
In many markets, you will find chestnuts from October to March, and the peaking season is in December.
Purchasing tips:
When select chestnuts, always select the biggest and freshest chestnuts. Cut check and widthwise for wilted or dark brown areas in the inside parts if possible.
Storage:
Put them in plastic bags or containers, then refrigerate for about a week.
Preparation and Usage:
Cut widthwise carefully on the domed side of each with a sharp knife, then heat a wok till hot without oil place them into it 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 worries, peel them as you did just before, finally, the yellow edible parts come. You can combine chestnuts with any soup you like.
Nutritional and Health Benefits:
Nutritionally, chestnuts are rich in vitamin C, exactly one ounce of steamed or boiled chestnuts has 7 mg of vitamin C; dried ones have more than double that amount with 16.6 mg. for just one ounce.
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