Chinese Braised Chicken Drumsticks

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
nutmeat.
Deep-frying: In 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 absorbent paper towel to absorb grease.
Red-cooking: Put water in 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 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.