Braised Chicken Drumsticks

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.