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.