Peeling chestnuts is a tedious job, but Ms. Shimbo’s method of peeling chestnuts worked very well. And Ms. Shimbo is right that freshly peeled chestnuts are much more flavorful than the shelf-stable ones I used in the chestnut rice (in November). I boiled a medium pot of water, removed it from the heat, added the chestnuts, and left them to soak for 20 minutes. I took 2 or 3 chestnuts out at a time—and they are HOT—and tried to use a small knife to cut the peel. What actually worked very well was my Joyce Chen kitchen shears with the short pointed blades. As directed, I soaked the peeled chestnuts in cold water for 15 minutes, though I don’t know if that was necessary, and they were very good in the sauce.