BRAISED CHICKEN DRUMSTICKS

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BRAISED CHICKEN DRUMSTICKS

Braising is a healthy method of slow cooking meat, fish and/or vegetables in a small amount of liquid in a covered pan, usually in the oven; and braised chicken drumsticks, Chinese-style, are one of the tasty outcomes of this cooking method. You, too, can come up with your own recipe as finger-lickin’ good as these tasty and tender braised chicken drumsticks in Chinese sauce and spices.

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 tbsp Five-spice powder)
1/2 tsp Salt

At least 12 hours before cooking this dish, rinse several times then soak dried chestnuts. After soaking, remove pieces of skin wedged in the nutmeat.

Deep-frying: In a wok or similar pan, slowly heat deep-frying oil until 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, and place on an absorbent paper towel to absorb grease.

Red-cooking: Put water in a sandy pan 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 a covered pot for 15 minutes; remove cover; simmer for another 15 minutes.

The sauce should have reduced by about 1/3 and become bright & thick.
To serve, prop drumsticks up around sides of the sandy pot; spear chestnuts with sate sticks or long toothpicks.

You can also check:  Mongolian Chicken Recipe | 20-Minute Dinners

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