Three Teacup Chicken

Ingredients

• 1/4 cup soy sauce (use gluten-free soy sauce for gluten-free version)
• 1/4 cup rice vinegar
• 1/4 cup sugar
• 1 1/2 Tablespoons Shaoxing wine or dry sherry
• 1 Tablespoon sesame oil
• 6 garlic cloves, smashed
• 8 1/4-inch-thick slices of peeled ginger
• 6 scallions, chopped
• 1 teaspoon Sichuan peppercorns or 1 diced red chili pepper(optional)
• 2 lbs. chicken breast or thighs cut into bite-sized pieces
• 2 star anise or pinch of anise seed (optional)
• 1/2 cup water

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. Sauté the garlic, ginger, scallions, and peppercorns: Heat a wok or large sauté pan on high heat until a drop of water will evaporate within 1-2 seconds. Place the oil in the wok and swirl. 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: 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: Cook for 1 minute ensuring that the chicken is well coated in the braising liquid.
5. Add the water: Cover and cook for 4 more minutes or until the chicken is cooked through and no pink remains.
6. Serve immediately: Serve over rice with hearty amounts of the broth. Garnish with a little extra chopped scallion.