| How To Cook: |
|
|
1. In a 1-quart saucepan, cover the chestnuts with cold water and the tea leaves and bring to a boil.
|
2. Lower the heat and simmer uncovered for 20 minutes or until the chestnuts show no resistance when pierced with the tip of a sharp knife.
|
3. Drain and wash under cold running water. Leave the brown membrane intact.
|
4. Combine 1 cup of cold water, the sugar and the chestnuts in a saucepan and bring to a boil.
|
5. Reduce the heat and simmer 20 minutes, then stir in the soy sauce.
|
6. Simmer another 5 minutes, remove from the heat and cool to room temperature before draining and serving.
|
