Osmanthus Chestnut Soup

Name: Osmanthus Chestnut Soup
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 250 g Chestnuts (washed, cut in half, boiled until the shell can be peeled, peeled, steamed until tender, then diced); 150 g Sugar; a pinch Sweet osmanthus sugar; to taste Wet starch (slurry, for thickening); 50 g Red dates (steamed until tender and peeled)

A classic chestnut dish with a fragrant, sweet, and glutinous texture, rich in nutrients.

45 min

Easy

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Ingredients

Chestnuts (washed, cut in half, boiled until the shell can be peeled, peeled, steamed until tender, then diced) 250 g

Sugar 150 g

Sweet osmanthus sugar a pinch

Wet starch (slurry, for thickening) to taste

Red dates (steamed until tender and peeled) 50 g

Instructions

Step 1

Wash the chestnuts and cut each in half. Boil them until the shell can be peeled off, then remove both the shell and the inner skin. Place the chestnuts in a bowl, cover the steamer, and steam until completely tender. Remove from the steamer, let cool, then dice into small pieces.

Step 2

Clean the wok and pour in one large bowl of water; bring to a rolling boil. Add the sugar, diced chestnuts, and red dates, and simmer until the sugar has fully dissolved into the water. Move the pot to low heat and let it gently stew for a moment.

Step 3

Stir in the sweet osmanthus sugar and thicken with the wet starch, stirring gently until the soup takes on a glossy, glass-like thin coating. Transfer to a bowl and serve immediately.