What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 6974728 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Chestnuts and Chinese Yams

Vegetables, also Vegetarian Foods

Chestnuts and Chinese Yams
1 cup peeled dry chestnuts
1/2 cup corn oil
1 pound Chinese yams, peeled and cut into one-inch or larger cubes
1 envelope powdered tea, half teaspoon or two grams in weight
1/2 cup yellow rock sugar
1 Tablespoon maltose
1. Simmer the chestnuts for an hour, then drain them.
2. Heat oil and fry the yam cubes until slightly browned on all sides, drain and set aside, and then fry chestnuts for two minutes and drain them. Set oil aside for another purpose.
3. Put half cup of water into a wok or pot and bring it to the boil. Add the sugar and maltose and lower heat simmering this until it is sticky, about five minutes, then add the yams and the chestnuts and mix well.
4. Sprinkle the powdered tea on this, stir, and serve.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720