Chicken Braised With Ginger And Star Anise

• 1 teaspoon szechuan peppercorns
• 2 tablespoons peanut oil
• 2 pieces fresh ginger, finely julienned (3cm each)
• 2 cloves garlic, chopped
• 1 kg chicken thigh fillet, cut into thirds
• 1/3 cup rice wine (I don't have it so I use Sake)
• 1 tablespoon honey (I have used maple syrup)
• 1/4 cup light soy sauce (I have used the dark successfully)
• 1 star anise

1. Heat a wok over medium heat, add the peppercorns and cook, shaking often for 3 minutes, or until fragrant.
2. Remove and crush lightly with the back of a knife.
3. Reheat the wok, add the oil and swirl to coat.
4. Add the ginger and garlic and cook over a low heat for 1-2 minutes, or until lightly golden.
5. Add the chicken, increase the heat to medium and cook for 3 minutes, or until browned all over.
6. Add the remaining ingredients, reduce the heat and simmer, covered, for 20 minutes, or until the chicken is tender.
7. Serve with rice.

szechuan peppercorns, peanut oil, fresh ginger, garlic, chicken thigh fillet, rice wine, honey, soy sauce, anise

Taken from www.food.com/recipe/chicken-braised-with-ginger-and-star-anise-59270 (may not work)