Chicken Braised With Ginger And Star Anise - cooking recipe

Ingredients

1 teaspoon szechuan peppercorns
2 tablespoons peanut oil
2 pieces fresh ginger, finely julienned (3cm each)
2 cloves garlic, chopped
1 kg chicken thigh fillet, cut into thirds
1/3 cup rice wine (I don't have it so I use Sake)
1 tablespoon honey (I have used maple syrup)
1/4 cup light soy sauce (I have used the dark successfully)
1 star anise

Preparation

Heat a wok over medium heat, add the peppercorns and cook, shaking often for 3 minutes, or until fragrant.
Remove and crush lightly with the back of a knife.
Reheat the wok, add the oil and swirl to coat.
Add the ginger and garlic and cook over a low heat for 1-2 minutes, or until lightly golden.
Add the chicken, increase the heat to medium and cook for 3 minutes, or until browned all over.
Add the remaining ingredients, reduce the heat and simmer, covered, for 20 minutes, or until the chicken is tender.
Serve with rice.