Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 8 | Chicken fryer drumsticks |
| Cornstarch for dredging | |
| 3 cups | Oil for deep-frying |
| 1 cup | Dried chestnuts |
| 1 | Five-spice bouquet (OR |
| 1 tablespoon | Five-spice powder) |
| 4 cups | Cold water |
| ½ cup | Dark soy sauce |
| ½ cup | Rock sugar |
| ½ cup | Medium sherry |
| ½ teaspoon | Salt |
This dish is a good example of the whole being greater than the parts.
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 chest- nuts to hot red-cooked sauce. Simmer in covered pot for 15 minutes; remove cover; simmer for another 15 minutes. Sauce should have re- duced by about ⅓, and become bright & thick.
To serve, prop drumsticks up around sides of sandy pot; spear chest- nuts with sate sticks or long toothpicks.