Braised Chicken Drumsticks Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
8: Chicken fryer drumsticks,
Cornstarch for dredging,
3 cup: Oil for deep-frying,
1 cup: Dried chestnuts,
1: Five-spice bouquet, (OR
1 tbsp: Five-spice powder),
4 cup: Cold water,
1/2 cup: Dark soy sauce,
1/2 cup: Rock sugar,
1/2 cup: 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 & 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.
Source from luhu.jp
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.
Source from luhu.jp