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Add a photoServings: 8
Ingredients
- 8 x Chicken fryer drumsticks Cornstarch for dredging
- 3 c. Oil for deep-frying
- 1 c. Dry chestnuts
- 1 x Five-spice bouquet (Or possibly 1 tb Five-spice pwdr)
- 4 c. Cool 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 hrs before cooking this dish, rinse several times then soak dry chestnuts. After soaking, remove pcs of skin wedged in nutmeat. Deep-frying: In wok or possibly 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 till brown, about 5 min. Remove from oil; drain. Red-cooking: Pour water in sandy pot or possibly comparable casserole dish; add in 5-spice bouquet, soy sauce, sherry & salt
- (5-spice pwdr can be substituted, though the final flavor will be less distinctive). Slowly bring to boil, reduce heat, cover pot & simmer 15 min. Remove cover; throw away bouquet; add in salt & rock sugar; dissolve rock sugar. You can stop here till near serving time. About 30 min before serving time, add in drumsticks & soaked chestnuts to warm red-cooked sauce. Simmer in covered pot for 15 min; remove cover; simmer for another 15 min. 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 possibly long toothpicks.
- Serves 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 8 servings | |
| Calories 813 | |
| Calories from Fat 726 | 89% |
| Total Fat 82.13g | 103% |
| Saturated Fat 6.15g | 25% |
| Trans Fat 2.11g | |
| Cholesterol 0mg | 0% |
| Sodium 1050mg | 44% |
| Potassium 191mg | 5% |
| Total Carbs 16.29g | 4% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.42g | 1% |
| Protein 1.51g | 2% |
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