Asian Glazed Chicken

• 1 lb sugar
• 1 teaspoon szechuan peppercorns
• 1 teaspoon fennel seed
• 1 teaspoon whole cloves
• 12 cinnamon stick
• 1 star anise
• 34 cup dark soy sauce
• 2 cups light soy sauce
• 4 12 cups water
• 8 lbs skinless chicken legs
• 6 tablespoons honey
• 1 tablespoon chinese black vinegar
• 2 teaspoons cornstarch
• 2 tablespoons water
• canola oil (as needed)
• cooked rice

1. Place sugar in a pot.
2. Tie the peppercorns, fennel, cloves, cinnamon and anise in a cheesecloth.
3. Place in pot.
4. Add the soy sauces and water.
5. Bring to a boil.
6. Add chicken.
7. Reduce.
8. Simmer 20 minutes, stirring often.
9. Drain.
10. (Can reserve liquid for another use if desired).
11. Let cool.
12. Remove meat.
13. Shred.
14. Combine with the honey, vinegar, corstarch and water.
15. Cover.
16. Chill 6 hours.
17. Stir fry in a little oil to re-heat.
18. Serve over rice.

sugar, szechuan peppercorns, fennel seed, whole cloves, cinnamon, anise, soy sauce, soy sauce, water, chicken, honey, chinese black vinegar, cornstarch, water, canola oil, rice

Taken from www.food.com/recipe/asian-glazed-chicken-159302 (may not work)