栗の皮むきは簡単 – 必要なのはボトルキャップだけ！

栗の皮むきは簡単 – 必要なのはボトルキャップだけ！

“Peel a chestnut in 1 second 
with just a plastic bottle cap.” In this video, I will reveal to you 3 ways to 
peel chestnuts super fast that anyone can do. These methods are neat and tidy, without 
hurting your hands, and without losing the nut, especially method number 3.
For those who are true chestnut lovers, be sure to watch until the end because I 
will also share a recipe for a delicious and highly nutritious dish made from chestnuts 
that everyone who tries it will praise. To be able to prepare chestnuts that are both 
tasty and easy to peel, the preparation and pre-processing steps are extremely important.
First, prepare a large bowl of clean water, then add about 2 teaspoons of salt, stir 
well until completely dissolved, and then soak the chestnuts in it for about 10 minutes.
The salt water will help remove completely the layer of dust, sand, and even the fine fuzz 
that often clings to the chestnut shells. At the same time, salt also 
has a mild disinfecting effect, making the chestnuts safer for cooking. In addition, this soaking step also 
helps the chestnut shells soften, creating favorable conditions so that 
the peeling process afterward happens more easily and without spending much effort.
After finishing the soaking, use your hands to gently rub the surface of each chestnut 
so the dirt layer quickly comes off. Next, rinse the chestnuts again with 
clean water 2 more times very thoroughly, making sure the outer shell is shiny and 
without any salt residue or impurities. Finally, take the chestnuts out 
into a basket to drain completely. This step has a very big impact on the 
flavor and the ease in the peeling stage, helping the chestnuts stay both clean and tasty. Method 1 – Using the Microwave
One of the fastest and most convenient ways to peel chestnuts is using the 
microwave—an appliance almost every family has. First, you need to lightly score on the shell 
of the chestnut in the shape of a cross. This is an extremely important step, because 
if not scored, when turning on the microwave, the pressure inside the chestnut can 
become high and make the chestnut explode, which is both dangerous and causes 
the loss of the delicious nut inside. After scoring, arrange the chestnuts on a plate, 
making sure the side with the cut faces upward. Then leave a space in the middle of the 
plate and place half a cup of clean water. The water has the ability to keep the 
chestnuts moist during the microwaving process. Next, put it into the microwave.
Set it on medium or high and heat for about 2 minutes.
The heat inside the oven will cause the water inside the chestnuts to evaporate, 
making the outer shell crisp and easy to separate. At the same time, the brown skin that 
usually sticks tightly to the nut will also peel away more easily.
When the microwave stops, take the chestnuts out and let them cool 
down slightly to avoid burning your hands. After that, just hold a chestnut and start 
peeling from the scored line already made, the shell will come off quickly and 
neatly, no more struggling with the hard shell or the thin brown skin.
This method not only saves time and effort but also keeps the chestnut 
meat intact, without breaking. With this simple method, in just a few 
minutes you already have peeled chestnuts, clean and ready to eat directly or 
use for making many delicious dishes. Method 2 – Boiling in Hot Water
A traditional but extremely effective way to peel chestnuts is to boil them in hot water.
Before putting the nuts into the pot, use a sharp knife to lightly score a 
small cut at the bottom of each chestnut. This is an important step that helps 
the steam easily penetrate inside, creating a gap between the hard 
shell, the brown skin, and the nut. Prepare a pot of water and 
bring it to a rolling boil. When the water is boiling strongly, drop the 
scored chestnuts in and boil for about 10 minutes. The principle of heat expansion will 
take effect: the nut absorbs the water, expands evenly, while the outer shell loosens and 
automatically separates from the kernel inside. Thanks to this, when taking them out, you only 
need to peel while the chestnuts are still hot; the shell will come off very quickly, and even 
the thin brown skin will peel away, keeping the nut bright yellow, soft, and without any loss.
Important note: if the chestnuts are allowed to cool completely, the shell will tighten 
again, making peeling much more difficult. But no need to worry, just dip the chestnuts 
back into hot water for about 2 minutes, the heat will soften the shell once more, 
and you can peel them cleanly with ease. The boiling method is not only simple, requiring 
very few tools, but also preserves the natural sweet and nutty flavor of the chestnuts.
This is a method very suitable when you want to prepare quickly to eat right away, 
or when preparing a large batch of peeled chestnuts for stews, butter roasting, or 
sweet soups. With just a few basic steps, you will have chestnuts that are both tasty 
and easy to peel, without wasting time. Method 3 – Bottle Cap & Steaming
One of the lesser-known but extremely useful ways to peel chestnuts is to combine 
a bottle cap with the steaming method. For those with weaker hands, scoring the shell 
of a chestnut can be quite difficult because the nut is round, easy to slip, the knife can go off 
track, cut the nut in half, and even cause danger. You can handle chestnuts more simply 
with just a plastic bottle cap. The method is very simple: place the 
chestnut inside the cap so that the tip of the nut fits just right and sticks out.
The bottle cap will hold the chestnut firmly in place, preventing it from slipping.
Then use a knife to chop lightly down—not too strongly—and you can easily make a small 
cut without much effort while ensuring safety. Next, rotate the cap to make another cut so 
the chestnut is scored in the shape of a cross. After scoring all the chestnuts, 
prepare a steamer, add water, and arrange the chestnuts inside.
Make sure the scored side is facing upward. This allows the steam to penetrate deeply through 
the cuts, directly affecting the nut inside, making the shell quickly soften and separate.
Cover the lid of the pot, turn the heat high, and steam for about 10 minutes.
During this process, the hot steam will cause the chestnuts to expand 
from the cuts, creating large gaps between the shell, the brown skin, and the nut.
When the steaming time is finished, simply take the chestnuts out, let them cool slightly, 
and then peel right along the scored line. You will see the outer shell and the 
thin skin peel away extremely quickly, almost without sticking at all, keeping the 
golden, sweet, nutty meat inside intact. The biggest advantage of this method is that 
it does not damage the chestnut meat the way prying with a knife does, while also 
ensuring you can peel a large number quickly. Furthermore, the steaming 
method retains the natural moisture, making the chestnuts tender, chewy, nutty, 
and keeping their full distinctive flavor. The general principle of all 
chestnut-peeling methods is based on the changes when exposed to high temperatures.
When chestnuts are microwaved, boiled in water, or steamed with vapor, the hard outer shell 
and the nut inside expand at different rates. This difference creates natural 
gaps, causing the shell to crack, making it easy to separate from the nut.
Not only does the hard shell break away, but the thin membrane that usually clings tightly to 
the kernel is also softened and peels off faster. So with just these 3 methods, 
chestnuts can be handled quickly, saving effort and minimizing the risk of 
damaging the sweet and nutty meat inside. With only a few minutes of preparation, all 
the chestnuts will peel easily and cleanly, without needing a strong force or worrying 
about the knife slipping and causing danger. Now, as I mentioned at the beginning 
of the video, I will guide everyone to make a delicious and nutritious dish from 
chestnuts, which is chicken stew with chestnuts. The method is extremely simple, with a light, 
sweet flavor, so appealing that whoever eats it will love it.
Let’s get started. First, wash the chicken thoroughly after buying, 
cut it into bite-sized pieces, then marinate with one tablespoon of chopped shallots, one 
tablespoon of chopped garlic, add a little seasoning to taste, and a bit of black pepper to 
enhance the aroma, then cover with plastic wrap. Let the chicken rest for about 10 
minutes so the flavors absorb evenly. Next, prepare a clean pot, add a little 
cooking oil, then put the chicken in and stir over high heat until the meat firms 
up and gives off an enticing aroma, then season again with a bit of seasoning to taste.
When the chicken has firmed, pour in enough water and stew for about 15–20 minutes, adjusting 
the time depending on the amount of chicken. While waiting for the chicken to 
stew, prepare some other ingredients. First is the chestnuts—you should choose 
nuts that are large, even, and soft, not using ones that are blackened, spoiled, or 
have an odor, to ensure the flavor of the dish. Next, wash the carrots and cilantro 
thoroughly and let them drain. After that, peel the carrots, and you can 
carve them into flowers for a nice look, then cut them into bite-sized pieces. As for 
the cilantro, cut off the roots and chop it finely, placing it into a small plate.
In addition, there are also lotus seeds. I use dried ones, soak them in water for 
about 10 minutes to soften before cooking, then drain off the soaking water.
Red dates are the same—soak them in water for 5 minutes to remove any dust, then finally 
pour out the excess water and drain completely. When the chicken has been stewed for enough time, 
add the red dates, lotus seeds, and carrots to the pot, and continue stewing for another 10 minutes.
These are the ingredients that need more time to soften and absorb the 
flavor, so they are added first. After 10 minutes, start adding the chestnuts, 
and continue stewing for another 10–15 minutes on low heat so the nutrients from the 
ingredients release and blend into the broth. Especially chestnuts, which are not only 
delicious but also rich in vitamin C, potassium, and antioxidants, helping 
boost immunity, are good for the heart, and very beneficial for the digestive system.
When stewed for enough time, turn off the stove, ladle into bowls, and sprinkle cilantro on top 
so the dish becomes more fragrant and appealing. The finished chicken stew with chestnuts is 
aromatic and lightly sweet, the broth refreshing, the chicken tender and chewy, the 
chestnuts rich and nutty, blending with the sweetness of carrots and red dates.
Enjoying it while still hot or warm will be the perfect choice for a family 
meal, especially on chilly days. So we have just explored 
together 3 tips for peeling and boiling chestnuts quickly and very usefully.
From using the microwave, boiling in hot water, to the lesser-known tip of securing with a bottle 
cap and then steaming, each method helps peel chestnuts easily, without much effort, while 
keeping the nut intact, fragrant, and nutty. Especially the nutritious and delicious chicken 
stew with chestnuts that everyone loves. Have you ever tried this dish before, or do you 
know any other tasty dishes made with chestnuts? Share in the comments and let me know.
And if you found the video useful, don’t forget to press like, share, so more 
people can know, and follow the channel to watch many more helpful tips.
Thank you, and see you next time.

Hello everyone! Today’s video is about: “Peeling Chestnuts Made Easy – All You Need Is A Bottle Cap!”
🌰 Peel chestnuts easily in second – all you need is a simple bottle cap. Quick, safe & genius hack!
🌰 Struggling to peel chestnuts? It doesn’t have to be hard! In “Peeling Chestnuts Made Easy – All You Need Is A Bottle Cap !”, we reveal a clever trick using nothing more than a bottle cap to peel chestnuts quickly, easily, and safely.
No mess, no effort – just perfect chestnuts ready to enjoy in minutes!
👉 Watch now and discover this genius kitchen hack today! 🚀
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