Directions

To Cook

1. Heat 2 tbsp oil in a wok over medium heat. Sauté ginger slices for 1 minute.
2. Add star anise, cinnamon stick, dried chillies, Sichuan peppercorns and Dahurian Angelica Roots. Cook for 2 minutes until fragrant.
3. Arrange the chicken pieces in a single layer in the wok. Let it sear for 4-5 minutes. Flip chicken over and cook for a further 4-5 minutes.
4. Add in all the sauce ingredients and stir well to coat the chicken evenly.
5. Add in bay leaves, cover the lid and simmer over low heat for 20-30 minutes, stirring occasionally.
6. Remove the lid and continue cooking until the sauce has reduced and thickened slightly.
7. Add in green chillies, garlic cloves and spring onions. Cook for a further 2 minutes, then transfer to a serving plate and serve hot.