Li Bai Chicken
Li Bai Chicken
  1. Heat wok over medium-high heat and add vegetable oil. Add chicken and sear until lightly golden, about 2 – 3 minutes. Remove chicken from wok, leaving behind as much oil as possible.
  2. Add dried chilies, pickled chilies, star anise, ginger slices and green onion to wok. Cook until fragrant, about 1 minute.
  3. Add broth, salt, glutinous rice wine, sugar, white pepper, Shaoxing wine, dark caramel and chicken to wok. Bring to a simmer and cook until chicken is cooked through and sauce is slightly thickened.
  4. Add sesame oil and serve hot.
Recipe Notes

Dark caramel is made by cooking sugar until it is very dark, then add a little water to liquefy.  If dark caramel is not available, substitute 1 tablespoon dark soy sauce and reduce salt to ½ teaspoon.