• Approximate Time: 45 Minutes
• Star Ingredients
  • (4) Chicken thighs, skinned and quartered
  • (4) Medium potatoes, peeled and cubed
  • (2) Medium yellow onions, chopped
  • (1) Clove of garlic, minced
  • (1) Slice of fresh ginger, minced
• Co-star Ingredients, Dry
  • Cinnamon stick
  • Star anise
  • Dried red peppers
  • Orange peel of half an orange
  • Lemon slice
  • Chinese prickly ash
  • Salt and pepper
• Co-star Ingredients, Wet
  • Soy sauce
  • Olive oil
  • Rice cooking wine

Marinate quartered chicken thighs with soy sauce, salt and pepper for 10 minutes.

Heat a large-lipped pan with olive oil. Saute onion with minced ginger and garlic on high. Sprinkle Chinese prickly ash, salt and pepper. Add chicken into the mix with a splash of rice cooking wine. Sear the chicken for several minutes before adding in orange peel, lemon slice, cinnamon stick, star anise, and dried red peppers. Saute on high for 10 minutes, mixing intermittently to prevent sticking.

Add in potatoes to the mix with a splash of soy sauce for color and taste. To help the potatoes cook evenly and fuse the flavors together, add one cup of water. Cook all on high for 5 minutes.

Bring heat to low and simmer, covered, for 10 minutes. If water has not reduced to a thick sauce, bring heat back to high and uncover for remaining 5 minutes. Otherwise, leave simmering, mixing ingredients occasionally.

Let dish sit covered for 5 minutes before serving.

Serve with a side of steamed rice and light vegetable, like napa cabbage.