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Chestnuts, Dried
栗子乾 mandarin: lee-dzz-gone; Cantonese: lut-gee-gawn
Appears in
Published 1982
These pungent, smoky, dried chestnuts are a feature of northern-style Chinese foods. Found bagged in cellophane in Chinese markets, they should be judged by their smell and whether they are still whole or shattered.
To use, cover with boiling water, cover the bowl to retain the heat, and soak 3 hours or overnight. The chestnuts will soften, though they must be cooked to soften further. Before using, pick out the bits of red skin from between the folds of the nut with a toothpick, a bamboo skewer, or the point of a small knife.
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