500 g chestnuts (About 3 cups)
500 g water (About 2 cups)
25 g sugar (About 2 tbsps)
25 g unsalted butter (About 2 tbsps.
-Can be substituted with vegetable oil.)

Wash and drain 3 cups of chestnuts. Use a kitchen cleaver knife or a chestnut clipper to cut a slit or an "x" on the round side of each chestnut. Only cut through the shell, or for the most it's okay to cut ⅓ into the chestnut. Do not cut the whole chestnut through.
Place the chestnuts in a single layer on a frying pan, with the scored side facing up.
Add 2 cups of cold water to the pan. Sprinkle 2 tbsps of sugar over the chestnuts. Place 2 tbsps of unsalted butter in the middle of the pan. (Drizzle cooking oil over the chestnuts if you are going to use vegetarian oil to substitute butter.)
Put the lid on, cook the chestnuts, undisturbed, over medium high heat for about 20 to 25 minutes until there is almost no liquid in the pan.
Open the lid, use a spatula to stir fry the chestnuts for about 1 minute until there is no liquid in the pan. Turn off the heat.
Serve hot immediately.