Hello, everybody.
I hear my bro's been harvesting chestnuts lately.
He sent me some chestnuts.
I asked him for some chestnuts.
I said just send me one or two jin.
He gave out a big bag.
He's so generous.
He's very generous.
Here might weigh 10 jin (5 kg).
He doesn't even have much, but he's giving me so much.
I'm just joking around about asking chestnuts.
He gave me so much, I was afraid I wouldn't finish it all.
So I decided to cook a duck with it later.
Of course, the duck probably won't finish all the chestnuts either.
I will use traditional roast method to roast some of them.
It's like the roasted chestnuts sell on the street, the ones that taste good.
Hmm.
We use scissors first.
Cut it like this.
This will do the job.
Cut it up and blanch them.
The shell will expand and contract.
Once it's cooked, the fruit will be easy to come out.
If we just peel it raw, it won't come out clean.
It won't peel off until the shell is broken.
Hmm.
This chestnut is a very good ingredient.
Braised with chicken, duck, or ribs, all good.
And it's high in protein, Uncle.
This one's rotten.
Bro, this one's bad.
I finally got a bad one.
I smelled a distinctly sour smell.
There is another one gone bad.
Bro, I found another one.
See? It's dark in here.
Well, we just finish cutting them.
Just a little pot.
I'll soak it.
Because it's only 5:00pm now.
It's a little early to be cooking dinner.
I'll roast some chestnuts first.
I'll cut this duck now for later use.
This duck will be cooked on Uncle's firewood stove.
Braise it slowly.
Let's cut the duck first.
We want bigger pieces.
Okay, let's chop up some ginger for this dish.
Because it's not a spicy dish, so it's very easy.
I'll throw in some Sichuan peppercorns later.
Good.
We Sichuan people like Sichuan peppercorns so much.
You don't have to put it in if you don't like it.
When this (roasting sand) gets hot.
Put the chestnuts in.
Roasting together
Roast it up.
Roast it until it opens.
Roast it until it pops.
And then add a little more honey.
Or maltose or syrup will do.
We've been soaking the chestnuts for ten minutes now.
Throw them in there.
Look, the chestnuts are steaming now.
The moisture is evaporating fast.
Wow, let me show you one of them.
Everybody take a look at this.
It's already popped. It's already popped.
Two more minutes of roasting and then add the maltose (kind of syrup).
Oh, popping.
Okay, now let's put in the maltose.
Just a little bit.
Good.
Just a little bit.
Put it down and give it a stir. Turn it over quickly.
The scent came out all at once.
Let me try it. I'll do it.
Okay, my hands are getting tired.
Oh, it takes a bit of force.
Add a little more. You keep flipping it.
Good
Now we've got the chestnuts a kind of shiny.
You can see the reflection on the shell.
It's like being fried in oil.
Do you want to try one? I think it's already good.
Is it already good? Soft enough?
Should be soft.
This one.
Find a smaller one.
Soft?
It's so good. Feels like cooked broad beans.
Yeah, like the cooked beans.
It also tastes like the broad beans.
My uncle said it's delicious.
Get them out empty-handed.
These chestnuts are delicious. Thank you, Bro.
It's nice.
Well, it's very nice, as Uncle said.
If there's more next time, get them here.
Now let's cook the duck.
Now we are boiling some water for chestnut.
Put them down and boil.
After boil, we can peel the shell off.
Then stir-fry this duck.
And then add ginger, light soy sauce, and dark soy sauce.
Stir-fry a bit more, and then put the water in.
Then you put the peeled chestnuts in and keep them braising.
Braising until my uncle can bite into duck.
Pour them straight in.
It'll peel off after a little boiling.
When the water's boiling, it'll work.
Need to be boiling.
Okay, scoop them up.
I'll cook the duck first and then I'll take my time with peeling shells.
Yes.
Good.
Okay, we don't need to parboil this duck.
If you want this dish to be delicious, you'll need this firewood stove.
Hmm.
Good. Ginger and scallion.
It really smells good.
Yes, it is.
Okay, water.
Good.
Now let's peel the chestnuts.
It can be peeled off in two seconds.
See.
Okay, finally finished all the peeling.
It actually hurts my hands.
The aroma is coming out.
Hmm.
Good, Uncle, a little less fire.
It's been braising for half an hour now.
I'll try a piece to see if the chestnuts are done.
Hot, very hot!
Hmm.
Already soft.
It's soft, but not soft enough.
Well, let's braise it a little longer.
Hmm.
Did you add chili?
I didn't add chilli intentionally.
Auntie has a cold, that's why I didn't put in chillies.
Oh.
After the chestnuts are soft, I will spoon out half of the non-spicy ones first.
Then we'll put some chili in.
Two or three hot chillies.
Hmm.
Yeah, the duck aroma!
It's delicious.
Thank you, Bro.
Can't see me, let me try this.
Good. The chestnuts are very delicious.
Thank you, Bro. Thank you for the Chestnuts.
That's it for this video.
Nice duck.
Let me know if there's any good food next time.
That's it. Bye.
Yeah, yeah, nice, nice.
Yangzhou Fried Rice Preview
Many of you have been waiting the Yangzhou fried rice, because the egg was not at its best during the frying process, so I'm working on reshooting it, thanks for your patient and support, will update as soon as possible!