---------- Recipe via Meal-Master (tm) v8.02
  
       Title: BRAISED CHICKEN DRUMSTICKS
  Categories: Chinese, Poultry
       Yield: 8 servings
  
       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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