Water chestnuts are typically consumed as a vegetable, using their tubers.
Water Chestnut Recipes
I. Southern Water Chestnut Strawberry Cakes
Ingredients: 500g water chestnuts, 100g strawberry jam, 100g breadcrumbs, 50g white sugar, 25g cornstarch slurry, 10g dry starch, 50g egg white, oil as needed.
Method:
1. Peel water chestnuts and crush with the back of a knife. Chop larger pieces finely. Wrap in cheesecloth and squeeze out excess moisture. Mix with dry starch until evenly combined, then knead into dough.
3. Heat oil in a wok. Fry the water chestnut patties until golden brown. Remove, arrange on a plate, and flatten slightly.
4. In a clean pot, bring water and sugar to a boil. Thicken with cornstarch slurry to create a glossy glaze. Drizzle with clarified oil and pour over the patties. This dish features an appealing presentation with a perfectly balanced sweet-and-sour flavor.
II.Water Chestnut and Chili Chicken Cubes
Ingredients: 1 chicken breast, 6 ounces water chestnuts, 3 tablespoons edamame (or green peas), 2 tablespoons minced ginger, 1 tablespoon spicy bean paste.
Seasonings: 1 tablespoon each of cooking wine, sugar, black vinegar; 2 tablespoons each of soy sauce and water; 1 teaspoon cornstarch; a dash each of sesame oil and MSG.
Marinade: 1 tbsp soy sauce, 1 tbsp cooking wine, 1 tbsp cornstarch, 6 tbsp water.
Method:
1. Remove skin from chicken breast, dice, mix with marinade, and marinate for 20 minutes.
2. Boil water chestnuts until tender, dice; blanch edamame.
3. Heat 2 bowls of oil in a wok until 80% hot. Quickly stir-fry chicken cubes until white, then immediately remove.
4. Heat 3 tbsp oil in wok. Sauté minced ginger until fragrant. Splash cooking wine around the wok edge. Add chili bean paste, water chestnuts, chicken cubes, edamame, and seasonings. Stir-fry until combined. Plate.
III. Water Chestnut Meatballs
Main Ingredients: Ground pork, water chestnuts, snow pea tips, eggs
Seasonings: Scallions, ginger, vinegar, garlic, cornstarch slurry, salt, chicken bouillon, sesame oil, broth, sugar, rendered pork fat, dark soy sauce, cooking wine
Method:
1. Peel and wash water chestnuts, then mince finely. Mince scallions, ginger, and garlic after washing.
2. In a bowl, combine ground pork, minced water chestnuts, egg, cooking wine, salt, chicken bouillon, and cornstarch slurry. Mix thoroughly to form meatballs.
3. Heat oil in a wok over medium-high heat until it reaches 60-70% heat. Add meatballs and fry until golden brown, then remove.
4. Combine broth, salt, dark soy sauce, cooking wine, and vinegar in a bowl. Add sugar and stir to dissolve.
3. Heat oil in a wok over medium-high heat. When oil reaches 60-70% heat, add meatballs and fry until golden brown. Remove and drain.
5. Heat oil in a wok until 70-80% hot. Add minced garlic and stir-fry until fragrant. Add minced scallions and ginger, then stir-fry. Pour in the sauce mixture and add the fried meatballs. Toss to coat evenly. Add snow pea tips, drizzle with sesame oil, and plate. Characteristics: Deep red color, tender texture, fresh meat flavor, sweet and sour taste.