Braised Chicken Drumsticks

Ingredients

Directions

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 and salt (5-spice powder can be substituted, though the final flavor will be less distinctive).

Slowly bring to boil, reduce heat, cover pot and simmer 15 minutes.

Remove cover; discard bouquet; add salt and rock sugar; dissolve rock sugar.

You can stop here until near serving time.

About 30 minutes before serving time, add drumsticks and 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 and thick.

To serve, prop drumsticks up around sides of sandy pot; spear chestnuts with sate sticks or long toothpicks.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.