Name: Braised Chicken Drumsticks
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Chinese, Poultry	8	Servings

INGREDIENTS

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

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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