Roasted chestnuts are delicious, especially for the holidays. Perfectly roasted chestnuts have a sweet nutty flavour and potato type texture. Roasting chestnuts are the best way to bring out their full flavour. These are shelled for extra convenience. With its high nutritional value, it's an easy-to-eat, easy-to-love snack for a healthy lifestyle.
Small package roasted peeled chestnut, with frozen chestnut kernel as raw material, is produced by infusing-weighing-filling nitrogen and sealing-high temperature sterilizing, etc. The whole procedure is operated in the high standard totally enclosed aseptic workshops. It is pure natural food without any additives and preservatives. Its fat content is lower than other nuts, sweet and tasty. It is one good leisure food and ready to eat after opening. The product can be stored at normal temperature for 12 months.
Comes with 3 convenient packets of 60g each (180g total)
BUTTERY ROASTED CHESTNUTS IN FOIL
INGREDIENTS:
2 pounds fresh unshelled chestnuts, 2-3 sprigs rosemary, 1/2 cup (1 stick), unsalted butter, melted, 2 teaspoons (or more) kosher salt, Pinch of freshly grated nutmeg, Freshly ground black pepper
PREPARATION:
Preheat oven to 425°F. Place a large sheet of foil on a rimmed baking sheet. Place chestnuts, flat side down, on a work surface. Soak the chestnuts in a bowl of hot water for 1 minute (this helps them steam while roasting).
Drain chestnuts and pat dry; place in a medium bowl. Add rosemary, butter, 2 teaspoons salt, and nutmeg. Season with pepper and toss to thoroughly coat. Arrange chestnuts in a single layer in center of foil (a few might overlap) and gather up edges of foil around chestnuts, leaving a large opening on top.
Transfer chestnuts to a platter, using a spatula to scrape in any butter and spices with them, and toss to coat. Season with more salt, if desired. Serve hot or warm.
Braised Chinese Chestnuts Chicken栗子炆雞
INGREDIENTS:
4 frozen chicken wings (middle section), ~250g, 200g chestnuts (after shelled), 3-4 cloves shallot, slightly crushed, 1-2 slices ginger, slightly crushed, 2 tsp cooking oil, 1 spring onion, thinly shredded,
MARINADE FOR CHICKEN:
1/4 tsp salt, 1/4 tsp cooking wine, pinch of ground white pepper, a dash of ginger juice, 1/2 tsp corn starch,
SAUCE:
1 cup chicken stock, 1/2 tsp sugar, 1 tsp dark soy sauce, 1/2 tsp soy sauce, 1/4 tsp salt, or to taste, corn starch paste (corn starch : water = 1 : 2 tsp)
PREPARATION:
Thoroughly defrost chicken wings; wash, pat dry, cut each into two pieces. Marinade them for at least 15 minutes.
Heat pan and oil enough (until wave-lines appear). With low flame, fry chicken wings until both sides are golden brown, about 2 minutes each.
Add in shallots, garlic and chestnuts, stirring constantly until fragrant, half to one minute. Mix sugar, soy sauces into chicken stock and pour into the pot. The amount of water in pot shall cover both the chicken and chestnuts to keep them from drying out. Stir well.
Bring the sauce to a boil (regulate heat if required), cover. Then simmer it over low heat, about 10 minutes, or until the chestnuts are done.
Uncover season sauce with salt. Turn to high heat and thicken with well-mixed corn starch paste. Garnish with spring onion.
栗子土豆焖排骨
准备食材:
排骨 450克, 栗子 8颗, 蒜蓉 15克, 土豆 4-6个， 去皮， 切块, 青葱 1棵， 切丁, 生抽 15克, 盐 适量, 酱油、生粉、糖、盐、水和油 适量
制作方法:
准备时间：25分钟 › 制作时间：30分钟 › 总共需时：55分钟
排骨用酱油、糖、盐先腌10分钟, 再加生粉、水和油腌5分钟，栗子煮10分钟，趁热去壳，去衣。
大火下油起锅，炒香土豆至金黄，放入煲内，加水至盖过土豆，中火焖10分钟。
大火下油起锅，炒香蒜蓉，加入排骨炒熟，连同栗子加入煲内，加水至材料3/4身位，中火继续焖20分钟，加生抽和盐调味，洒上葱花即可。
