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1 Make The Braising Liquid: In A Bowl Combine The Soy Sauce, Rice Vinegar, Sugar, And Shaoxing Wine Together And Mix Well. Set Aside. 2 Heat A Wok Or Large Saute Pan On High Heat Until A Drop Of Water Will Evaporate Within 1-2 Seconds. Place The Oil In The Wok And Swirl. Add The Garlic, Ginger, Scallions, And Sichuan Peppercorns/Chili Pepper If Using And Stir-Fry For 30 Seconds Or Until Fragrant. 3 Add The Chicken And Stir-Fry Until No Pink On The Surface Remains (You Just Want To Sear The Outside Nicely). 4 Add The Braising Liquid And Star Anise Or Anise Seed If Using And Cook For 1 Minute Ensuring That The Chicken Is Well Coated In The Braising Liquid. Add The Water And Cover And Cook For 4 More Minutes Or Until The Chicken Is Cooked Through And No Pink Remains. Serve Immediately Over Rice With Hearty Amounts Of The Broth. Garnish With A Little Extra Chopped Scallion.
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