Ingredient
1 chicken (900g)
Seasoning
2 tablespoons light soy sauce
1/2 teaspoons each of salt and sesame oil
1 teaspoon sugar
8 Szechuen peppercorn, 8 star aniseeds
1/4 dried tangerine peel
4 slices ginger
Method
Defeather and paunch the chicken clean, remove viscera, wash it clean, scald in boiling water, take out and blow dry in the air.
Heating 2 tablespoons of oil in an ear-then pot, Saute ginger slices, put the chicken into shallow-fry and turn over, add all seasonings pour 1/2 cup of water into stir well, bring them to boil over high heat, reduce the fire to mild heat, braise them until the sauce is drying up, take the chicken out, cool it, cut into pieces and arrange them into the shape of a chicken for serving.
