Ingredients Jump to Instructions ↓

  1. 8 Chicken fryer drumsticks Cornstarch for dredging

  2. 3 c Oil for deep-frying

  3. 1 c Dried chestnuts

  4. 1 Five-spice bouquet (OR 1 tb Five-spice powder)

  5. 4 c Cold water

  6. 1/2 c Dark soy sauce

  7. 1/2 c Rock sugar

  8. 1/2 c Medium sherry

  9. 1/2 ts Salt

Instructions Jump to Ingredients ↑

  1. 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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