Step 1 Detail
Sauté ginger slices until golden. Add star anise, bay leaves, and angelica root, stir briefly. Add green and red Sichuan peppercorns, then add the chicken. Stir-fry until the chicken tightens and shrinks. Add yellow soybean paste and stir until the chicken is evenly colored. Add dried chili segments and braising soy sauce, stir briefly. Splash in cooking wine. If the color is not deep enough, add a little dark soy sauce. Pour in boiling water, then add salt, sugar, white pepper, and aged vinegar. Cover and braise for 18 minutes. Remove the whole spices. Reduce the sauce over high heat until thick and sticky. Add the green and red screw peppers, garlic, and leek. Stir-fry briefly until just cooked through. Drizzle a few drops of scallion oil before serving.
