Water Chestnuts

Water chestnuts, which do not belong to the chestnut family at all, are a sweet root vegetable or bulb about the size of a walnut and have been eaten in China for centuries. They are especially popular in the south, where they are sometimes grown in paddies between rice plants, which is why they are often muddy. White and crunchy, they are eaten in Hong Kong as a snack, after they have been boiled in their skins or peeled and simmered with rock sugar. They are also used in many cooked dishes.

Here, fresh water chestnuts can be obtained from Chinese shops or some supermarkets. When buying fresh ones, look for a firm, hard texture. The skin should be taut, not wrinkled. If they are mushy, they are too old. Feel them all over for soft, rotten spots. If you peel them in advance, cover them with cold water to prevent browning, and store them in the refrigerator. They will keep unpeeled in a paper bag in the refrigerator for up to two weeks.