Three-Cup Chicken
"While there are dozens of variations on this classic Taiwanese Three-Cup Chicken recipe, the “three-cup” in the title refers to the fact that this healthy chicken recipe is almost always made with equal parts soy sauce, Chinese rice wine and rice vinegar (and usually sesame oil). The sauce for Three-Cup Chicken develops a wonderfully pungent flavor from toasted Sichuan peppercorns and star anise; look for them in Asian markets or online from penzeys.com. Serve the chicken and sauce over rice...."
INGREDIENTS
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1 teaspoon Sichuan peppercorns
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3/4 cup reduced-sodium chicken broth
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3 tablespoons reduced-sodium soy sauce
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3 tablespoons rice vinegar
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3 tablespoons Chinese rice wine (Shao Hsing or Shaoxing) or dry sherry
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2 tablespoons toasted sesame oil
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2 tablespoons honey or sugar
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2 whole star anise
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1 bunch scallions, divided
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1 tablespoon canola oil
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4 chicken drumsticks, skin removed (see Tip)
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4 bone-in chicken thighs, skin removed and trimmed
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12 cloves garlic, peeled and left whole, plus 1 tablespoon minced garlic
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1 tablespoon minced fresh ginger
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1/2 cup packed fresh basil leaves, plus 2 tablespoons chopped, preferably Thai basil
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