Braised Chicken Drumsticks Recipe

• 8 x Chicken fryer drumsticks Cornstarch for dredging
• 3 c. Oil for deep-frying
• 1 c. Dry chestnuts
• 1 x Five-spice bouquet (Or possibly 1 tb Five-spice pwdr)
• 4 c. Cool water
• 1/2 c. Dark soy sauce
• 1/2 c. Rock sugar
• 1/2 c. Medium sherry
• 1/2 tsp Salt

1. Preparation: At least 12 hrs before cooking this dish, rinse several times then soak dry chestnuts.
2. After soaking, remove pcs of skin wedged in nutmeat.
3. Deep-frying: In wok or possibly suitable pan, slowly heat deep-frying oil; oil is ready when bubbles quickly form around chopstick held vertically in oil.
4. Meanwhile, dredge drumsticks in cornstarch; shake off excess starch.
5. Deep-fry drumsticks 2 at a time till brown, about 5 min.
6. Remove from oil; drain.
7. Red-cooking: Pour water in sandy pot or possibly comparable casserole dish; add in 5-spice bouquet, soy sauce, sherry & salt
8. (5-spice pwdr can be substituted, though the final flavor will be less distinctive).
9. Slowly bring to boil, reduce heat, cover pot & simmer 15 min.
10. Remove cover; throw away bouquet; add in salt & rock sugar; dissolve rock sugar.
11. You can stop here till near serving time.
12. About 30 min before serving time, add in drumsticks & soaked chestnuts to warm red-cooked sauce.
13. Simmer in covered pot for 15 min; remove cover; simmer for another 15 min.
14. Sauce should have reduced by about 1/3, and become bright & thick.
15. To serve, prop drumsticks up around sides of sandy pot; spear chestnuts with sate sticks or possibly long toothpicks.
16. Serves 8

chicken, chestnuts, bouquet, water, soy sauce, sugar, sherry, salt

Taken from cookeatshare.com/recipes/braised-chicken-drumsticks-90445 (may not work)