Braised Chicken Chunks

Braised Chicken Chunks

Ingredients

• 8 chicken drumsticks
• 3 dried chili peppers
• 2 star anise
• 15 Sichuan peppercorns
• 3 slices ginger
• half leek
• 3 cloves garlic
• 2 light soy sauce
• 1 dark soy sauce
• 1 doubanjiang
• half oyster sauce
• 20 rock sugar

Instructions

1. Cut the leek diagonally into sections, slice the dried chilies, slice the ginger, and cut the garlic into chunks.
2. One spoon of doubanjiang.
3. Cut the drumsticks into chunks and blanch briefly in boiling water.
4. Heat oil in a wok until about 70% hot, then add the leek, ginger, garlic, and dried chilies.
5. Add one spoon of doubanjiang and stir-fry over low heat until fragrant.
6. Stir-fry until the color is even.
7. Add the chicken chunks, then drizzle light and dark soy sauce along the edge of the wok.
8. Stir well, then add 2 star anise and 15 Sichuan peppercorns.
9. Add rock sugar and half a spoon of oyster sauce.
10. Stir-fry briefly, then pour in boiling water to cover the chicken. Simmer over low heat for 30 minutes. Add salt to taste, stir well, then turn up the heat to reduce the sauce and serve.
11. Sprinkle with chopped scallions and plate.