Dinner Tonight: Uncle Lang'S Three Teacup Chicken Recipe

• 3 whole star anise
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup sugar
• 2 tablespoons Shaoxing rice wine
• 1/2 teaspoon vegetable oil
• 4 chicken legs, skin on
• 3 medium garlic cloves, smashed
• 6 slices fresh ginger
• 1 teaspoon Sichuan peppercorns, lightly toasted and ground
• 1/2 cup chicken stock

1. Whisk together star anise, soy sauce, rice vinegar, sugar, and rice wine in a medium-sized bowl. Set aside.
2. Place a large wok over high heat. When it starts to smoke, pour in oil. Swirl oil around, and then add chicken legs skin side down. Adjust heat to medium-high and cook undisturbed until they are browned, 3 to 4 minutes. Flip the chicken legs, and add garlic and ginger. Continue cooking until the other side is browned, 3 to 4 minutes.
3. Add Sichuan peppercorns, soy sauce mixture, and chicken stock. Toss chicken pieces with sauce. Turn heat to high and bring to a boil. Then cover the work, reduce heat to low, and cook until juices run clear in the legs, about 10 minutes. Remove legs and set aside on a plate.
4. Turn heat to medium-high, and reduce sauce until it lightly coats the back of a spoon, stirring often. Serve chicken legs with sauce. Pair with white rice or broccoli.

star anise, ubc, ubc, ubc, rice wine, vegetable oil, chicken, garlic, ginger, sichuan, chicken stock

Taken from www.seriouseats.com/recipes/2011/02/uncle-langs-three-teacup-chicken-recipe.html (may not work)