Dinner Tonight: Uncle Lang's Three Teacup Chicken

Ingredients

• 4  .6 lb. chicken legs and thighs. this weight usually gives me 4 legs and 4 thighs 
• 0.5 cup chicken stock see 
• 6 slices ginger fresh
• 3 medium garlic clove smashed
• 1 teaspoon peppercorns lightly toasted
• 0.3 cup rice vinegar 
• 2 tablespoons rice wine 
• 0.3 cup soya sauce 
• 0.3 cup sugar 
• 0.5 teaspoon vegetable oil 
• 3  star anise whole

Equipment

• bowl
• whisk
• wok

Directions

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.
4. Remove legs and set aside on a plate.
5. Turn heat to medium-high, and reduce sauce until it lightly coats the back of a spoon, stirring often.
6. Serve chicken legs with sauce. Pair with white rice or broccoli.