WATER CHESTNUTS IN CHINESE RECIPES

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WATER CHESTNUT CAKE | CHINA SICHUAN FOOD



Water Chestnut Cake | China Sichuan Food image

Chinese style water chestnut cake--a traditional and yummy dim sum dessert

Provided by Elaine

Categories     Dessert

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 4

125 g water chestnut flour
5 fresh water chestnut ( , or you can use canned one too)
2 slabs of sugar pieces ( , around 190g, this can be replaced by brown sugar or white sugar)
700 ml water ( , 150ml for soaking + 550ml for sugar water)

Steps:

  • Soak the flour with 150ml water and stir until smooth. Set aside for 10 minutes. Then re-stir. You can strain the mixture if necessary.
  • In a deep plan, add the remaining water and the sugar pieces, heat over slow fire until the sugar is completely dissolved. Bring to boil and add minced fresh water chestnut in. Stop fire until the content begin to boil again.
  • After the sugar water boils, stir the sugar water slowly to the square pan for soaking the flour in first step immediately. During the process, keep stirring the flour water to avoid settling to the bottom. After adding the boiling sugar water, the batter will become really thick. Shake it slightly to trowel.
  • Set up the steamer and wok and then steam the batter for around 20 minutes. To check whether the batter is completely done, insert a toothpick in and see whether it is clean after pulling out.
  • Cook down completely and then cut it into thick slices. In summer days, it can be directly served cold after stored in fridge. And in winter days, pan-frying the cake with a small amount of oil and serve hot.

Nutrition Facts : Calories 201 kcal, CarbohydrateContent 51 g, SodiumContent 12 mg, SugarContent 48 g, ServingSize 1 serving

CASHEW CHICKEN WITH WATER CHESTNUTS RECIPE | ALLRECIPES



Cashew Chicken with Water Chestnuts Recipe | Allrecipes image

Yummy and easy! What more could you want in a recipe?

Provided by FoodFan

Categories     World Cuisine    Asian

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 11

2 tablespoons cornstarch
? cup chicken broth
3 tablespoons soy sauce
½ teaspoon ground ginger
½ teaspoon hot pepper sauce
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast meat - cut into strips
1 small onion, chopped
1 green bell pepper, chopped
1 (8 ounce) can sliced water chestnuts, drained
? cup cashews

Steps:

  • Dissolve the cornstarch in the chicken broth, and stir in the soy sauce, ginger, and hot sauce; set aside. Heat half of the oil in a wok or large skillet over high heat. Stir in the chicken; cook and stir until the chicken is no longer pink, about 5 minutes. Remove the chicken from the wok, and set aside.
  • Pour the remaining tablespoon of oil into the wok, and stir in the onion, green bell pepper, and water chestnuts. Cook and stir until the chestnuts are hot, and the onion has softened, about 5 minutes more. Stir up the sauce to redistribute the cornstarch, then pour into the wok, and bring to a boil. Add the reserved chicken, and stir until the sauce thickens, and the chicken is hot. Sprinkle with cashews to serve.

Nutrition Facts : Calories 369.4 calories, CarbohydrateContent 22.1 g, CholesterolContent 58.5 mg, FatContent 19.8 g, FiberContent 3.1 g, ProteinContent 27.2 g, SaturatedFatContent 3.8 g, SodiumContent 892.4 mg, SugarContent 4.2 g

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