Chinese-style chicken drumsticks

Ingredients for 4 servings:

• 4 chicken legs
• 1 tsp pepper (Szechuan pepper)
• 1 tsp five-spice powder, Chinese
• salt and pepper
• 2 tbsp olive oil
• 2 onions
• 1 tbsp ginger, finely chopped
• 2 tbsp honey
• 1 shot of dry white wine
• 400 ml chicken broth
• cornstarch

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

Chinese stew

Peel the skin from the chicken thighs and remove the fat. Roast the Szechuan peppercorns in a pan without oil. Let them cool and then crush them in a mortar. Rub the chicken thighs all over with the Szechuan peppercorns, the five-spice powder, salt, and pepper. Heat the olive oil in a lidded pan and fry the thighs for three to four minutes on each side. Remove from the pan and keep warm. Thinly slice the onions and sauté them in the pan with the ginger for a few minutes until softened. Add the honey and a dash of white wine or sherry and let it reduce until the liquid has thickened. Pour in the chicken stock and bring to a boil. Return the chicken thighs to the pan and simmer, covered, for three-quarters of an hour over low heat, turning them over halfway through. The dish is now practically ready to serve. For a thicker sauce, remove the chicken thighs from the pan, dissolve one or two teaspoons of cornstarch in a little water, and stir into the sauce. Bring to the boil again.