The Eleocharis dulcis, or water chestnut, is widely known as ma tai – “horse’s hoof” – in Cantonese and ma ti in Mandarin. The moniker may derive from its dark, glossy exterior that resembles the rough contours of an equine hoof, but thankfully, there is nothing gamy about this ingredient.
Its corm – or bulb – is edible and can be consumed raw, as long as you peel away its thick and woody exterior, much like you would a real chestnut. Its flavour is sweet and mild, while its true draw is its crisp, juicy texture that lends itself well to simple preparations.
