1kg whole chicken drumsticks or chicken wings (keep skin on)
1 tsp Szechuan peppercorns
1 inch fresh ginger (thick slices)
2 tbsp Wing Yip Shaohsing Wine
57ml Wing Yip Light Soya Sauce
100ml Wing Yip Dark Soya Sauce
2 tbsp sugar
5 whole spring onions
300ml water (approx) - may need a little more
1 tbsp vegetable oil
1/2 sliced cucumber (sliced) - optional
Heat the oil in a wok or pot and quickly fry the sliced ginger and Szechuan pepper. Add the water and bring the pot to the boil.
Then add the other ingredients, reduce heat and simmer the chicken in the sauce, which will thicken as it cooks. If cooking the chicken in a wok, you might need a little more water to top up the sauce.
Keep turning over the chicken to ensure all surfaces come into contact with the sauce. Depending on the size of the chicken, it should take about and hour to cook.
When chicken is cooked (the legs should come away from the body), adjust the seasoning and removed from the pot and strain the sauce through a sieve.
Serve the chicken with freshly steamed rice, sliced cucumber with a dish of master sauce on the side.
Any remaining sauce can be cooled and poured into a container and stored in the refrigerator for up to 48 hours. Alternatively, freeze immediately until required.