I saw the lovely chestnuts (shells removed and the skins still on) in the supermarket and brought some at the price of $6.80 per kilogram. Chestnut is the least fatty and starchiest of the nuts and is richly nutritious as well.
There are many ways to cook chestnut, boiling with water, roasting in the oven or roasting in a large wok fill with sand or coffee beans which we sometime see some street hawkers doing. I just steam it, the easiest way I think, eat it while it is hot as when it cooled down it is slightly difficult to peel the skin. To peel off the skin of the chestnut prior to steaming, just put them in a bowl of hot water for 5 minutes before peeling.
Ingredients (20± pieces)
° 250g fresh chestnut (shell removed), rinsed
1. Place the mushroom in a heat proof serving bowl and steam for 15-20 minutes.
2. Serve warm.