Ingredients

How to make it

  • Make the braising liquid: In a bowl combine the soy sauce, rice vinegar, sugar, and Shaoxing wine together and mix well. Set aside.
  • Place the oil in a wok or large saute pan over high heat and swirl until hot. A drop of water should evaporate within 1-2 seconds. Add the garlic, ginger, scallions, and Sichuan peppercorns/chili pepper if using and stir-fry for 30 seconds or until fragrant.
  • Add the chicken and stir-fry until no pink on the surface remains (you just want to sear the outside nicely).
  • Add the braising liquid and star anise or anise seed if using and cook for 1 minute ensuring that the chicken is well coated in the braising liquid. Add the water and cover and cook for 4 more minutes or until the chicken is cooked through and no pink remains. Serve immediately over rice with hearty amounts of the broth. Garnish with a little extra chopped scallion.

Reviews & Comments 2

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  • pleclare 3 years ago
    Very nice Michelle!
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  • chuckieb 3 years ago
    Wow! that sounds lovely Michelle. Great post!
    Was this review helpful? Yes Flag

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