Martin Yan - WATER CHESTNUTS

"The more you understand the ingredients, the better cook you will become."
-Martin Yan

These are common ingredients found in local cuisine. You can find these ingredients readily available in your local supermarket.

WATER CHESTNUTS

Fresh water chestnuts are squatty, 1 1/2 inch pointy- topped tubers, with a shiny, brown skin. Inside is the sweet, slightly starchy flesh. Canned water chestnuts have a similar texture but they are not as sweet. Both canned and fresh water chestnuts are unique because they retain their crunchy texture long after cooking. Jicama is a good substitute.

Rinse fresh water chestnuts to remove any mud. Peel the brown skin and cut the flesh into thin slices. Place in a bowl of water to prevent discoloration. Rinse canned water chestnuts under water, or blanch them in boiling water to eliminate any off flavors.

Fresh water chestnuts may be harder to find, but it is worth the search. Buy those that are free of wrinkles and mold. Store fresh water chestnuts in a paper bag and refrigerate for up to a week, or peel and freeze for up to a month. Transfer water chestnuts in an opened can to a tightly sealed container, fill with water, and refrigerate. The water chestnuts will keep for a week in the water is changed daily.