- 1 whole chicken, about 3 lb (1.4 kg), cut into 8 pieces - 2 tbsp (30 ml) vegetable oil - 3 tbsp (45 ml) light soy sauce - 1 tbsp (15 ml) dark soy sauce - 2 tbsp (30 ml) Shaoxing wine - 1 tbsp (15 g) rock sugar or 1 tbsp (12 g) granulated sugar - 1 1/2 cups (360 ml) chicken stock or water - 4 slices (about 1 oz / 30 g) fresh ginger - 4 scallions, white and green parts separated, sliced (white and green parts separated) - 2 star anise - 1 small cinnamon stick (about 1 inch / 2.5 cm) - 1/2 tsp (2.5 g) Sichuan peppercorns, lightly crushed - 1 tsp (5 ml) sesame oil - 1/2 tsp (2 g) white pepper - 1 tsp (5 g) cornstarch mixed with 2 tbsp (30 ml) water (optional, for slight glaze) - Toasted sesame seeds for garnish (optional)
1. Rinse chicken pieces and pat dry. Blanch chicken in a pot of boiling water for 1 minute to remove impurities, then drain and set aside. 2. Heat vegetable oil in a wide, heavy-bottomed pot or Dutch oven over medium heat. Add ginger slices and the white parts of the scallions; stir until fragrant, about 1 minute. 3. Add star anise, cinnamon stick and crushed Sichuan peppercorns; toast briefly 30 seconds until aromatic. 4. Add chicken pieces, skin-side down, and brown lightly on all sides, about 4–6 minutes. 5. Pour in Shaoxing wine to deglaze, then add light soy sauce, dark soy sauce, rock sugar and chicken stock (or water). Bring to a simmer, reduce heat to low, and cover. Braise gently for 25–30 minutes until chicken is tender and sauce has reduced. 6. Uncover, increase heat slightly, and simmer to concentrate the sauce to a glossy coating; stir in sesame oil and white pepper. If you prefer a thicker glaze, stir in the cornstarch slurry and cook 1–2 minutes until sauce thickens. 7. Taste and adjust seasoning with a dash more soy or sugar if needed. Remove whole spices and discard. Garnish with sliced green scallion and toasted sesame seeds. Serve hot with steamed rice.
Estimated per serving | Servings: 4
Generated: 2026-08-24T03:19:05Z
