• 8 chicken drumsticks for frying
  • 4 cup cold water
  • cornstarch for dredging
  • 1/2 cup dark soy sauce
  • 3 cup oil for deep frying
  • 1/2 cup rock sugar
  • 1 cup dried chestnuts
  • 1/2 cup medium sherry
  • 1 5 spice bouquet (or 1 tbsp five spice powder)
  • 1/2 tsp salt

At least 12 hours before cooking the braised chicken drumsticks, soak the dried chestnuts after rinsing them several times. After soaking, remove the pieces of skin wedged in the nutmeat.

For the deep pan frying:
Taking a wok or similar pan, slowly heat the deep-frying oil until bubbles quickly form around chopstick held vertically in oil. Meanwhile, dredge drumsticks in cornstarch and shake off excess starch. Deep-fry the drumsticks 2 at a time until golden brown, around 5 minutes should be enough. Remove from the oil and place on absorbent paper towel to soak up grease.

For the hot red sauce:
Put the 4 cups of water in a pan or comparable casserole dish. Add the 5 spice bouquet, soy sauce, sherry and salt (5-spice powder can be substituted, though the final flavor will be less distinctive). Slowly bring to the boil, reduce heat, cover pot & simmer for 15 minutes.

Remove the cover and discard the bouquet. Add salt and rock sugar. Make sure you dissolve the rock sugar. You can stop here until near serving time. About 30 minutes before serving time, add the drumsticks and soaked chestnuts to the hot red-cooked sauce.

Simmer in covered pot for 15 minutes, remove cover and then simmer for a further 15 minutes.

the red hot sauce should have reduced by about a third now and become bright & thick. To serve, prop the braised chicken drumsticks up around the sides of a pot and spear the chestnuts with sate sticks or long toothpicks.