Three Teacup Chicken
Servings
6servings
Servings
6servings
Ingredients
Instructions
  1. Make the braising liquid: In a bowl combine the soy sauce, rice vinegar, sugar, and Shaoxing wine together and mix well. Set aside.
  2. 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.
  3. Add the chicken and stir-fry until no pink on the surface remains (you just want to sear the outside nicely).
  4. 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.