3). 2 stalks of Scallion, sliced into 2-inch pieces
4). 4 tbsp Light soy sauce
5). 6 tbsp Dark soy sauce
6). 3 tbsp Light brown sugar
7). 1 tsp Szechuan peppercorns
8). 1 Cinnamon stick
9). 2 Star anise
10). 1 tsp Fennel seeds
11). 2 Bay leaves
12). 5 Cloves of garlic
13). 350ml Chicken stock
14). Fresh coriander to garnish
15). Fresh red chillies to garnish
For the Ginger Scallion Sauce
1). 20g Minced ginger
2). 20g Minced scallion
3). 15g Minced garlic (approx. 5 -6 cloves)
4). 2 Banana shallots finely chopped
5). 4 tbsp Vegetable oil
6). 2 tbsp Light soy
7). 1 tbsp Oyster sauce
8). 1 ½ tsp Sugar
Instructions:
1). In a hot wok, add 2 tbsp of oil. Let the oil heat up for 20 seconds, then add in the slices of ginger. Now add in the chicken and sear on both sides for a few minutes.
2). Add in the scallion, light soy sauce, dark soy sauce, light brown sugar, Szechuan peppercorns, cinnamon stick, star anise, fennel, bay leaves, garlic cloves and chicken stock.
3). Simmer the chicken on low heat for 20 mins until the chicken is cooked.
4). While the chicken is simmering, you can start on your sauce. In a small pan, add in approximately 4 tbsp of oil, let that heat for a few seconds. Then add in your shallots and garlic, stir for 10 seconds, then add in your ginger and scallion. Stir for 20 seconds, then add in light soy, oyster sauce and sugar. Set aside.
5). When the chicken is ready, pour the sauce over and garnish with some fresh coriander and red chili slices. Serve with some jasmine rice.
