Mary & Martha's Kitchen Recipe

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Braised Chicken Drumsticks Recipe 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.

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<h1>Braised Chicken Drumsticks</h1> <h2>Recipe</h2><p> <P>8 Chicken fryer drumsticks <P>Cornstarch for dredging 3 c Oil for deep-frying <P>1 c Dried chestnuts <P>1 Five-spice bouquet (OR <P>1 tb Five-spice powder) <P>4 c Cold water <P>1/2 c Dark soy sauce <P>1/2 c Rock sugar <P>1/2 c Medium sherry <P>1/2 ts Salt <P>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. <div><a href='http://www.maryandmarthaskitchen.com/Braised_Chicken_Drumsticks/33530/' title='Braised Chicken Drumsticks Recipe'>Braised Chicken Drumsticks Recipe</a></div>

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