Braised Chicken Drumsticks
Braised Chicken Drumsticks recipe
Yield
8 servingsPrep
20 minCook
1 hrsReady
12 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 |
chicken drumsticks
|
*
|
|
|
cornstarch
for dredging |
*
|
||
| 3 | cups |
vegetable oil
for deep frying |
|
| 1 | cup |
chestnuts
dried |
*
|
| 1 | tablespoon |
chinese five spice powder
|
*
|
| 4 | cups |
water
cold |
|
| ½ | cup |
soy sauce, dark
|
*
|
| ½ | cup |
rock sugar
|
* |
| ½ | cup |
sherry
medium |
*
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
chicken drumsticks
|
*
|
| 1 | x |
cornstarch
for dredging |
*
|
| 7.1E+2 | ml |
vegetable oil
for deep frying |
|
| 237 | ml |
chestnuts
dried |
*
|
| 15 | ml |
chinese five spice powder
|
*
|
| 946 | ml |
water
cold |
|
| 118 | ml |
soy sauce, dark
|
*
|
| 118 | ml |
rock sugar
|
* |
| 118 | ml |
sherry
medium |
*
|
| 2.5 | ml |
salt
|
|
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 a 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 a 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 the hot red-cooked sauce.
Simmer in a covered pot for 15 minutes; remove cover; simmer for another 15 minutes. The sauce should have reduced by about ⅓, and become bright and thick.
To serve:
Prop drumsticks up around sides of the sandy pot; spear chestnuts with sate sticks or long toothpicks.
