Three-Cup Chicken

Name: Three-Cup Chicken
Ingredients: 1 teaspoon Sichuan peppercorns; 3/4 cup reduced-sodium chicken broth; 3 tablespoons reduced-sodium soy sauce; 3 tablespoons rice vinegar; 3 tablespoons Chinese rice wine (Shao Hsing or Shaoxing) or dry sherry; 2 tablespoons toasted sesame oil; 2 tablespoons honey or sugar; 2 whole star anise; 1 bunch scallions, divided; 1 tablespoon canola oil; 4 chicken drumsticks, skin removed (see Tip); 4 bone-in chicken thighs, skin removed and trimmed; 12 cloves garlic, peeled and left whole, plus 1 tablespoon minced garlic; 1 tablespoon minced fresh ginger; 1/2 cup packed fresh basil leaves, plus 2 tablespoons chopped, preferably Thai basil

15 ingredients

4 steps

Ingredients

1 teaspoon Sichuan peppercorns
3/4 cup reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
3 tablespoons rice vinegar
3 tablespoons Chinese rice wine (Shao Hsing or Shaoxing) or dry sherry
2 tablespoons toasted sesame oil
2 tablespoons honey or sugar
2 whole star anise
1 bunch scallions, divided
1 tablespoon canola oil
4 chicken drumsticks, skin removed (see Tip)
4 bone-in chicken thighs, skin removed and trimmed
12 cloves garlic, peeled and left whole, plus 1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1/2 cup packed fresh basil leaves, plus 2 tablespoons chopped, preferably Thai basil

Directions

1

1. Toast peppercorns in a large flat-bottomed carbon-steel wok or heavy skillet over high heat until fragrant, about 1 minute. Crush in a mortar and pestle or with a rolling pin. Set aside near the stove.
2

2. Meanwhile, combine broth, soy sauce, rice vinegar, rice wine (or sherry), sesame oil, honey (or sugar) and star anise in a medium bowl. Finely chop enough scallions to equal 2 tablespoons and reserve for garnish; cut the remaining scallions into 2-inch lengths. Place the sauce and scallion pieces near the stove.
3

3. Heat canola oil in the wok (or skillet) over high heat until shimmering. Reduce heat to medium-high; add 2 drumsticks and 2 thighs and cook, undisturbed, for 4 minutes. Carefully flip the chicken over and cook for 3 minutes on the other side, reducing the heat as needed if the pan gets too hot. Transfer the chicken to a plate and repeat with remaining chicken; remove to the plate. Add the scallion pieces, garlic and ginger to the pan; cook, stirring once or twice, until they begin to brown, about 1 minute. Add the crushed peppercorns and stir for 5 seconds. Add the reserved sauce and cook 2 minutes. Add the chicken; stir to coat with the sauce.
4

4. Adjust the heat to maintain a simmer, cover the pan and cook, turning the chicken halfway through, until an instant-read thermometer inserted into the thickest part without touching bone registers 165°F, 15 to 20 minutes. Stir in basil leaves and cook, uncovered, for 1 minute more. Garnish with the chopped scallions and chopped basil.