Dinner Tonight: Uncle Lang's Three Teacup Chicken

Name: Dinner Tonight: Uncle Lang's Three Teacup Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 chicken legs, skin on; 118 milliliters chicken stock; 6 slices fresh ginger; 3 mediums garlic cloves, smashed; 1 teaspoon Sichuan peppercorns, lightly toasted and ground; 59 milliliters rice vinegar; 2 Tbsps Shaoxing rice wine; 59 milliliters soy sauce; 59 milliliters sugar; 1 teaspoons vegetable oil; 3 whole star anise

Dinner Tonight: Uncle Lang's Three Teacup Chicken might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 485 calories, 26g of protein, and 23g of fat per serving. This recipe serves 4. Head to the store and pick up sichuan peppercorns, chicken stock, rice vinegar, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

Whisk together star anise, soy sauce, rice vinegar, sugar, and rice wine in a medium-sized bowl. Set aside.

Ingredients you will need

Rice Vinegar

Star Anise

Rice Wine

Soy Sauce

Sugar

Equipment you will use

Whisk

Bowl

Place a large wok over high heat. When it starts to smoke, pour in oil. Swirl oil around, and then add chicken legs skin side down. Adjust heat to medium-high and cook undisturbed until they are browned, 3 to 4 minutes. Flip the chicken legs, and add garlic and ginger. Continue cooking until the other side is browned, 3 to 4 minutes.

Ingredients you will need

Chicken Leg

Garlic

Ginger

Cooking Oil

Equipment you will use

Wok

Add Sichuan peppercorns, soy sauce mixture, and chicken stock. Toss chicken pieces with sauce. Turn heat to high and bring to a boil. Then cover the work, reduce heat to low, and cook until juices run clear in the legs, about 10 minutes.

Ingredients you will need

Chicken Pieces