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Receta Braised Chicken Drumsticks
by Global Cookbook

Braised Chicken Drumsticks
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  Raciónes: 8

Ingredientes

  • 8 x Chicken fryer drumsticks Cornstarch for dredging
  • 3 c. Oil for deep-frying
  • 1 c. Dry chestnuts
  • 1 x Five-spice bouquet (Or possibly 1 tb Five-spice pwdr)
  • 4 c. Cool water
  • 1/2 c. Dark soy sauce
  • 1/2 c. Rock sugar
  • 1/2 c. Medium sherry
  • 1/2 tsp Salt

Direcciones

  1. Preparation: At least 12 hrs before cooking this dish, rinse several times then soak dry chestnuts. After soaking, remove pcs of skin wedged in nutmeat. 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. Meanwhile, dredge drumsticks in cornstarch; shake off excess starch. Deep-fry drumsticks 2 at a time till brown, about 5 min. Remove from oil; drain. Red-cooking: Pour water in sandy pot or possibly comparable casserole dish; add in 5-spice bouquet, soy sauce, sherry & salt
  2. (5-spice pwdr can be substituted, though the final flavor will be less distinctive). Slowly bring to boil, reduce heat, cover pot & simmer 15 min. Remove cover; throw away bouquet; add in salt & rock sugar; dissolve rock sugar. You can stop here till near serving time. About 30 min before serving time, add in drumsticks & soaked chestnuts to warm red-cooked sauce. Simmer in covered pot for 15 min; remove cover; simmer for another 15 min. 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 possibly long toothpicks.
  3. Serves 8