Braised Chicken Drumsticks

Ingredients:

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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