Ingredients
- bone-in skin-on chicken leg quart ers(includes thighs)
- 1/2 teaspoon ssalt
- 1/4 teaspoon ground Sichuan peppercorns
- teaspoon sShaoxing wine
- green onion, smashed
- slice sginger
- ml (2 cup s) water
- “ (2.5 cm) ginger, slice d
- green onion, coarsely chopped
- star anise
- dried jujubes(Optional)
- goji berries(Optional)
- teaspoon salt
- teaspoon sugar
- 1/2 cup shaoxing wine
- Chopped green onion for garnish
Instructions
- Combine the salt and Sichuan peppercorns in a small pan. Toast over medium low heat, shaking the pan occasionally, until fragrant, about 5 minutes. Transfer to a small plate to cool.
- Debone the chicken legs (see the step by step guide above in the blog post), setting the bones aside for the stock. Using the back of the knife to pound the thick part of the meat so that it is an even thickness.
- Sprinkle the toasted salt and Sichuan peppercorns over the chicken legs. Top with the Shaoxing wine, green onion, and ginger. Use your hand to gently massage the seasonings in and set aside for 15 minutes.
