Seasonings
200 g shelled chestnuts, 5 g each of candied osmanthus and red-and-green candied fruit strips, and some clear broth as needed.
Seasonings
50 g (about 1/4 cup) white sugar, 30 g (about 2 tablespoons) lard, 15 g (about 2 tablespoons) cornstarch, and some clear broth as needed.
Instructions
1. Steam the chestnut meat in a steamer for 30 minutes, then remove and cut into small dice, about the size of a chopstick tip.
2. Bring a wok to a boil over high heat, ladle in clear broth, add the diced chestnuts, white sugar, and lard, and bring to a boil. After 1 minute, add sweet osmanthus sugar, thicken with a water and cornstarch slurry, then remove from the wok and pour into a bowl. Garnish with red and green candied fruit strips and serve. This dish features tender, fine chestnuts that are soft, sticky, and sweetly aromatic.