Braised Chicken Drumsticks
- 8 Chicken fryer drumsticks
- Cornstarch for dredging
- 3 c Oil for deep-frying
- 1 c Dried chestnuts
- 1 Five-spice bouquet (OR
- 1 tb Five-spice powder)
- 4 c Cold water
- 1/2 c Dark soy sauce
- 1/2 c Rock sugar
- 1/2 c Medium sherry
- 1/2 ts Salt
Preparation: At least 12 hours before cooking this dish, rinse several
times then soak dried chestnuts. After soaking, remove pieces of skin
wedged in nutmeat.
Deep-frying: In wok or suitable pan, slowly heat deep-frying oil; oil is
ready when bubbles quickly form around chopstick held vertically in oil.
Meanwhile, dredge drumsticks in cornstarch; shake off excess starch. Deep-
fry drumsticks 2 at a time until brown, about 5 minutes. Remove from oil;
drain.
Red-cooking: Pour water in sandy pot or comparable casserole dish; add 5-
spice bouquet, soy sauce, sherry & salt (5-spice powder can be substituted,
though the final flavor will be less distinctive). Slowly bring to boil,
reduce heat, cover pot & simmer 15 minutes. Remove cover; discard bouquet;
add salt & rock sugar; dissolve rock sugar. You can stop here until near
serving time.
About 30 minutes before serving time, add drumsticks & soaked chestnuts to
hot red-cooked sauce. Simmer in covered pot for 15 minutes; remove cover;
simmer for another 15 minutes. Sauce should have reduced by about 1/3, and
become bright & thick.
To serve, prop drumsticks up around sides of sandy pot; spear chestnuts
with sate sticks or long toothpicks.
times then soak dried chestnuts. After soaking, remove pieces of skin
wedged in nutmeat.
Deep-frying: In wok or suitable pan, slowly heat deep-frying oil; oil is
ready when bubbles quickly form around chopstick held vertically in oil.
Meanwhile, dredge drumsticks in cornstarch; shake off excess starch. Deep-
fry drumsticks 2 at a time until brown, about 5 minutes. Remove from oil;
drain.
Red-cooking: Pour water in sandy pot or comparable casserole dish; add 5-
spice bouquet, soy sauce, sherry & salt (5-spice powder can be substituted,
though the final flavor will be less distinctive). Slowly bring to boil,
reduce heat, cover pot & simmer 15 minutes. Remove cover; discard bouquet;
add salt & rock sugar; dissolve rock sugar. You can stop here until near
serving time.
About 30 minutes before serving time, add drumsticks & soaked chestnuts to
hot red-cooked sauce. Simmer in covered pot for 15 minutes; remove cover;
simmer for another 15 minutes. Sauce should have reduced by about 1/3, and
become bright & thick.
To serve, prop drumsticks up around sides of sandy pot; spear chestnuts
with sate sticks or long toothpicks.
