NAME: Water Chestnut
BOTANICAL NAME: Eleocharis dulcis
SEASON: Winter harvest , Spring planting
HEIGHT: one to one and a half metres tall.
PLANT CARE:
Choose a sealed pot at least 500 mm wide and deep and position in full sun spot.
Fill with 20 cm quality potting mix, cover the potting mix with rocks if growing in a pond.
Plant the 1 corm per pot, 5 cm deep. Cover lightly with soil and water well.
Water regularly until the leaves are 10 cm tall, then flood the soil until the plants are submerged with the tip above water, keep Water Chestnuts growing in water for 7 months so top up the water when required.
Drain the water 1 month before harvest, and dig out the corm, wash dry for storage.
FERTILISER: Water chestnuts are heavy feeders and benefit from a regular feed. Use a balanced, water-soluble fertiliser formulated for aquatic plants, and apply it according to the manufacturer's instructions. Avoid over-feeding, as this can lead to excessive algae growth and water quality issues
USE: Edible, both raw or cooked. Often used in stir-fries.
OTHER: 1 corm can yield up to 2 kg per year!
Easy Chinese chicken curry
Each serving provides 487 kcal, 37g protein, 66g carbohydrates (of which 10.5g
sugars), 7g fat (of which 1.5g saturates), 4.5g fibre and 2g salt.
Ingredients
250g/9oz long grain or basmati rice
500g/1lb 2oz skinless, boneless chicken thighs, cut into bite-sized pieces
3 tbsp dark soy sauce
1 tbsp cornflour
1 tsp Chinese five-spice powder
1 tbsp vegetable oil
2 brown onions, thickly sliced
1 tbsp finely grated ginger
1 tbsp finely grated garlic
3 tbsp mild curry powder
600ml/20fl oz chicken stock
200g/7oz fresh pineapple chunks
225g tin sliced water chestnuts in water, drained (140g drained weight)
2 mixed peppers, thickly sliced
Method
1. Cook the rice according to the packet instructions and keep warm.
2. Mix together the chicken with the soy sauce, cornflour and Chinese five-spice.
Toss to coat evenly.
3. Heat the oil in a wide, non-stick wok or frying pan and add the onions. Stir-fry
over a medium heat for 6–8 minutes, or until softened and lightly browned.
4. Stir in the ginger, garlic and curry powder and stir for 1–2 minutes. Add the
coated chicken and stock and simmer for 12–15 minutes. Add the pineapple,
water chestnuts and peppers. Cook for 5–6 minutes or until the peppers are just
tender and the curry has thickened.
5. Serve in warmed bowls, ladled over the rice
SALAD
2 large English cucumbers, cubed
1 pint grape tomatoes, sliced in half (or more, if they're larger than normal)
1 serrano chile, diced
1 Tbsp fresh chopped cilantro (plus some for garnishing)
1 can chopped water chestnuts
3 Tbsp rice vinegar (plain, not sweetened or spiced)
1 1/2 Tbsp white sugar (or coconut sugar if eating Paleo; stevia or other sub if keto; omit if whole30)
1 1/4 tsp sesame oil
1/2 tsp fresh ginger, minced
salt and pepper to taste
microgreens for the top (optional)
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