Chestnut and Shiitake Mushrooms

Chestnut and Shiitake Mushrooms

　　Chestnut and Shiitake Mushrooms

　　Chestnut and Shiitake Mushrooms combines "the king of dried fruits" — chestnuts — with shiitake mushrooms, a prized mountain delicacy. The dish features the soft and floury texture of chestnuts alongside the tender and smooth flesh of shiitake mushrooms, offering two distinct flavors in one plate. Paired with green vegetables, it presents a vibrant, refreshing, and visually appealing dish. It is one of the 36 famous Hangzhou dishes recognized by Zhejiang Province in 1956.

　　1. Make a horizontal cut through the chestnut (about 4/5 of the way into the nut), then place it in boiling water. Cook until the shell cracks, then remove, peel, and remove the membrane.

　　2. Heat a wok over high heat, add refined cooking oil, and heat until 60% hot. Add the chestnut flesh and shiitake mushrooms, along with soy sauce, sugar, and 150 grams of water. Bring to a boil, then add MSG. Thicken the sauce with a cornstarch slurry. Garnish the edges with blanched green vegetables, drizzle with sesame oil, and serve the dish with the shiitake mushroom caps facing upward.

　　The chestnuts should be braised until fully cooked, and the shiitake mushrooms well-seasoned. Adjust the starch slurry to a thinner consistency to create a glossy and clear sauce.