2 tablespoons Shaoshing Chinese rice wine or sherry
Generous dash of Chinese 5-spice
Salt and pepper to taste
With a heavy Chinese cleaver, cut chicken thighs crosswise (across the bone) in 2-3 pieces each, carefully removing any bone shards. In a frying pan, heat peanut oil, lightly brown chicken pieces. Place chicken in soup pot along with water to cover by 3 inches, 2-inch piece ginger, star anise, green onions, peppercorns, Chinese mushrooms and onion. Bring to a boil, skim scum; turn heat down to medium and allow to simmer gently 30 minutes.
Tip: No need for tedious mincing when garlic and ginger are used in slow-cooked broths or braises. Just peel, place on cutting board, cover with side of Chinese cleaver or chef’s knife and smash a fist onto the blade. The garlic or ginger will break into small segments that melt into the cooked mixture.
