The secret to easy peeling is a pressure cooker! Every year, even though it's tough, I want to make candied chestnuts. We can peel the outer shells without roughing up our hands and it only takes a short time!
Wash the chestnuts and make a cut into the top (or bottom) of each. If you cut deeply, you can peel all the way to the inner skin. (If you cut shallow, then you can peel to the outer shell, for cooking chestnuts in their inner skins)
Put the chestnuts into the pot, add enough water to cover, and close the lid.
If you soaked the chestnuts for over half a day, it's okay to use the steamer basket with about 200 ml of water, too! If you did not soak them for long, put enough water to cover as noted in Step 2.
Heat to medium or high heat. Once it starts to steam, cool in cold running water for 2 minutes to quickly lower the pressure (It seems the pressure level differs by maker.) It usually takes about 1~5 minutes of heating.
The previously cut part rips off easily to peel.
This is a chestnut cut on the bottom. It's easy to peel, too!
Peel using your fingers from the open slit. It seems the older chestnuts are difficult to peel the inner skin.
I finished peeling without scratching them too much.
What do you think? The open slits looks like they're smiling, right?
After you finish, cook them in your desired methods.
If you cook the chestnuts all the way through, they easily fall apart, so the leave the chestnuts slightly under cooked.
Story Behind this Recipe
The secret to easy peeling is a pressure cooker! Every year, even though it's tough, I want to make candied chestnuts. I saw on a TV program how to peel the outer shells in only short time without roughing up one's hands and adopted it to my family's tastes.