Karen AKA Kajikit wrote:
>[snip] It's too late to try to cook them tonight, but
> I'll do it tomorrow and report back. [snip]

I'm too late for this batch, but consider this for the next time. Very
easy. Suitable for serving hot or picnic-temp. Always a favorite at a
potluck. (Find star anise at an ethnic grocery. Dried, they keep a
very long time.)

Red-cooked Drumsticks with Lemon Sauce

Brown the drumsticks. While they're browning, put together this
braising liquid in a casserole or dutch oven (quantity is about right
for 3 lbs chicken, adjust as necessary):

4 TB soy sauce
4 TB rice wine or sherry
1/4 tsp sugar
2 cloves garlic, peeled and smashed
2 slices fresh ginger, flattened
1/4 tsp sesame oil
2 whole star anise
2 dried red chili peppers, broken in half (use seeds, too)
1/2 cup chicken broth

When drumsticks are browned, remove them to the braising liquid,
draining all oil from them. Bring the braise to a simmer, cover, and
simmer till done, about 35 minutes. (If you simmer them overly long
they will be falling-off-the-bone, which is okay if you serve them hot,
not best for serving picnic cold.)

The braising liquid may be strained and frozen for a later use.

They are good as is, but if you're serving them hot, make this easy
lemon sauce while they're braising:

3/4 cup fresh squeezed lemon juice
3/4 cup sugar
grated zest of 1 lemon

Combine juice and sugar in a small saucepan, cook over low heat
stirring constantly until sugar is dissolved. Let simmer for about 10
minutes, then thicken with a slurry of 2 tsp cornstarch stirred into 2
tsp water. Add the zest, pour the sauce over the chicken, garnish with
some chopped scallions. -aem