Chestnuts: You can find fresh chestnuts at your local grocery store and farmers markets during the fall and winter months. I tested this steamed chestnuts recipe using Chinese and European chestnuts (primarily from Italy), which are both widely available. Italian chestnuts were easier to peel compared to Chinese ones so I would recommend buying those if you can get your hands on them.Also, if you can find American chestnuts, they would work as well. Seasonings: While they are optional, you can flavor the boiling water with bay leaves, orange peel, or cinnamon sticks. Water: I used tap water.
To do so: Alternatively, you can cut it down the middle and scoop out the nuts using a small spoon and collect the boiled and steamed chestnuts in a bowl. You will end up with broken pieces but it will still be delicious. I find that this is the easiest way to shell chestnuts, especially if you are using them in a recipe such as chestnut puree, chestnut stuffing, or chestnut soup. Discard the bad chestnuts that are spoiled inside as you peel them.
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