A recipe for Braised Chicken Drumsticks. Follow the simple recipe instructions for Braised Chicken Drumsticks shared by other home cooking experts.
Ingredients
8 Chicken fryer drumsticksCornstarch for dredging
3 c. Oil for deep-frying
1 c. Dried chestnuts
1 Five-spice bouquet (OR
1 Tbs. 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 Tsp. Salt
Directions
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 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 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 and thick. To serve, prop drumsticks up around sides of sandy pot; spear chestnuts with sate sticks or long toothpicks.
