Directions

To Cook

1. Heat up wok with 2 tbsp of oil and sauté ginger slices for 1 min.
2. Add star anise, cinnamon stick, dried chillies, Sichuan peppercorns and Chinese angelica roots. Cook for 2 mins under medium heat.
3. Place chicken pieces into wok in a single layer. Let it cook for 4-5 mins. Flip chicken over and cook for a further 4-5 mins until opaque.
4. Add in all the sauce ingredients and stir until chicken is well coated.
5. Add in bay leaves and let it simmer covered for 20-30 mins over low heat. Stir periodically. Remove the cover and let it continue to cook and the sauce thickens.
6. Add in green chillies, garlic cloves and spring onions. Cook for 1-2 mins and dish up.