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.
