Steamed Chestnut with Meat Patty and Braised Pork with Chestnut
Chestnut season brings two cooking styles for chestnuts: Steamed Chestnut with Meat Patty and Braised Pork with Chestnut. Which one tastes better? Braised Pork with Chestnut is a classic dish, widely followed by everyone. Steamed Chestnut with Meat Patty, on the other hand, seems to be a novel idea with no similar recipes found online yet. Compared to Braised Pork with Chestnut, steaming preserves the original flavor of chestnuts better. A bite of this dish combines the sweet, soft chestnut with the savory flavor of the meat patty and garlic, creating a richly complex taste that is also simple and easy to cook. Don't miss out on these old and new ways to enjoy chestnuts this season, give it a try!
Ingredients
Steps
Which tastes better: Steamed Chestnut with Meat Patty or Braised Pork with Chestnut? Try and compare for yourself!
Braised Pork with Chestnut
Steamed Chestnut with Meat Patty—doesn't it feel a bit like steamed egg with meat?
Start by peeling the chestnuts, scoring a cross on them.
Using scissors makes it easier than using a knife.
The longer the cross-cut, the easier it is to peel.
Place in cold water and bring to a boil.
Boil for 2 minutes, then turn off the heat.
Let soak for a while before taking them out. The shells will slip off easily.
Peel while still warm—it'll make it much easier.
Finely mince 250g of balanced pork shoulder.
Prepare ingredients: 250g minced meat, 1 egg white, 10g cooking wine, 10g light soy sauce, 10g oyster sauce, 3g salt, 3 cloves garlic, and 10+ chestnuts.
Mix the egg white evenly into the minced meat first.
Then add all the seasonings.
Mix evenly. For darker color, add some dark soy sauce, or customize seasoning as preferred.
Cut each chestnut in half.
Spread the minced meat evenly on a plate.
Embed the chestnuts, cut-side down, into the meat, pressing down firmly.
Cover with a heat-resistant wrap or another plate to prevent steam from diluting the flavor.
Steam in a rice cooker with the nutrition steaming setting for 35 minutes or simply on the regular cooking mode.
Garnish with spring onion upon serving.
Tried one immediately—sweet, soft chestnut combined with savory, garlicky meat patty. Delicious!
Tastes like steamed egg with meat! It's so tasty that I had another bite. Compared to Braised Pork with Chestnut, this method retains the chestnuts' natural sweetness and softness, paired with the savory and garlicky meat patty for a unique flavor combination!
For Braised Pork with Chestnut: Blanch the pork belly with water, cooking wine, leek, and ginger slices.
Prepare ingredients: 250g pork belly, 10+ chestnuts, 1 leek, 3 ginger slices, half a dried mandarin peel, 1 chili.
Pan-fry pork belly on low heat until golden brown and oil releases.
Fry until golden.
Add leek, ginger, chili, and mandarin peel, stir-fry.
For those with high blood sugar, skip caramelizing sugar and instead use dark soy sauce sparingly for coloring.
Add chestnuts, hot water (enough to submerge), cooking wine, light soy sauce, oyster sauce, and salt. Cook on medium heat for about an hour. If the broth reduces too much and chestnuts aren't soft yet, add more water and continue cooking.
Reduce the broth and serve.
Enjoy!
Comparison: Braised Pork with Chestnut takes time, but the flavors develop deeply. Steamed Chestnut with Meat Patty is quicker, retaining the chestnuts' sweetness and softness, complemented by the savory garlic note of the meat patty. Personally, I find the meat patty version superior. When eating this dish, slice an entire patty into sections ensuring chestnut pieces remain attached for the best taste experience.