Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 Chicken fryer drumsticks 4 c Cold water
Cornstarch for dredging 1/2 c Dark soy sauce
3 c Oil for deep-frying 1/2 c Rock sugar
1 c Dried chestnuts 1/2 c Medium sherry
1 Five-spice bouquet (OR 1/2 ts Salt
1 tb Five-spice powder)

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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