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1
Preparation: At least 12 hrs before cooking this dish, rinse several times then soak dry chestnuts.
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2
After soaking, remove pcs of skin wedged in nutmeat.
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3
Deep-frying: In wok or possibly suitable pan, slowly heat deep-frying oil; oil is ready when bubbles quickly form around chopstick held vertically in oil.
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4
Meanwhile, dredge drumsticks in cornstarch; shake off excess starch.
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5
Deep-fry drumsticks 2 at a time till brown, about 5 min.
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6
Remove from oil; drain.
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7
Red-cooking: Pour water in sandy pot or possibly comparable casserole dish; add in 5-spice bouquet, soy sauce, sherry & salt
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8
(5-spice pwdr can be substituted, though the final flavor will be less distinctive).
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9
Slowly bring to boil, reduce heat, cover pot & simmer 15 min.
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10
Remove cover; throw away bouquet; add in salt & rock sugar; dissolve rock sugar.
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11
You can stop here till near serving time.
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12
About 30 min before serving time, add in drumsticks & soaked chestnuts to warm red-cooked sauce.
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13
Simmer in covered pot for 15 min; remove cover; simmer for another 15 min.
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14
Sauce should have reduced by about 1/3, and become bright & thick.
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15
To serve, prop drumsticks up around sides of sandy pot; spear chestnuts with sate sticks or possibly long toothpicks.
