Ingredients

• 3 whole star anise
• ¼ cup soy
• ¼ cup rice vinegar
• ¼ cup sugar
• 2 tablespoons rice wine or dry sherry
• ½ teaspoon vegetable oil
• 4 whole leg/thighs or about 2 pounds
• 4 garlic cloves smashed
• 6 slices ginger
• ½ cup chicken broth
• Steamed rice

Instructions

1. Combine star anise, soy, vinegar, and sugar and rice wine in a small bowl.
2. Heat a large skillet over high heat. Swirl in oil and add the chicken skin down. Cook undisturbed 3 to 4 minutes.
3. Add garlic and ginger. Using a spatula turn the chicken and pan fry 4 minutes or until browned.
4. Stir the soy mixture and swirl it into the pan. Turn the chicken; it should be golden.
5. Add the broth and swirl the pan to mix in.
6. Cover and reduce heat to low. Cook eight minutes. Uncover and turn the chicken and cook 5 to 8 minutes longer or until the juices run clear and the sauce is reduced.