Châtaigne d'Eau is the French for "Water chestnut ", the fruit or corn of a type of a water grass or sedge. Water chestnuts are mostly used in Thai and Chinese cookery to add crunch as they retain their crunchiness and shape even when cooked. In other South East Asian nations, it is said that they are also used to make desserts and drinks Water chestnuts are available fresh or canned and can be eaten raw or cooked. Châtaigne is pronounced "shah-tah-nyuh". In the Philippines, water chestnut is also used as an ingredient in some dishes, and are only available in cans in groceries and supermarkets, as far as I know. I always have a stock at home and eat it straight from the can as snack. I have never eaten any food with waterchestnut while vacationing in Thailand, but I think Chinese dim sum available in the Philiipines has also grounded/minced water chestnuts in some of them.

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