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Title: Braised Chicken Drumsticks
Categories: Chinese Poultry
Yield: 8 Servings
| 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.
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