紅燒雞腿 / Braised Chicken in Brown Sauce

Ingredients:

• 1pcs chicken thigh fillet (cut to eat size, skin top easier to cut)
• few Sichuan peppercorn
• few big slices ginger
• 1pcs green onions, only white parts (thin sliced)
• 3pcs mashed garlic
• 1pcs paprika, diced cut
• 1pcs red chili, thin sliced
• 1tbsp doubanjiang / bean chili sauce
• 30g sake
• 1tbsp oyster sauce
• 1/2tbsp soy sauce
• salt 
• sugar
• white pepper
• optional: beans

To-do:

1. Marinate chicken: with salt, 1tsp sugar, white pepper. 
2. Add cooking oil on the pan with Sichuan peppercorn. When it starts bubbling, it also mean you can smell the fragrance. Take out the peppercorn and remain the oil.
3. Add ginger, white parts of green onions and garlic. Stir fry until fragrant.
4. Add doubanjiang and half of the sake. Mix well.
5. Add chicken, white pepper and sugar. Add soy sauce, oyster sauce, water and remaining sake. Let it cook for 8 minutes.
6. Taste to your preference. Add chili and paprika. Stir fry for around 1 minute (don't overcook paprika) and it's ready to serve.