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1
4 lbs split breasts cut in half or drumsticks and or thighs trimmed
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2
Pat the chicken dry with paper towels.
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3
Heat the oil in a large Dutch oven over medium-high heat until just smoking.
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4
Brown half of the chicken on both sides, 5 to 8 minutes per side, reducing the heat if the pan begins to scorch.
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5
Transfer the chicken to a plate, leaving the fat in the pot.
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6
Return the pot to medium-high heat and repeat with the remaining chicken; transfer the chicken to the plate.
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7
Pour off all but 1 tablespoon fat from the pot.
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8
(Add additional oil to equal 1 tablespoon, if needed.)
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9
Add the garlic, ginger, Sichuan peppercorns, and star anise to the pot and cook over medium heat until fragrant, about 30 seconds.
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10
Stir in the soy sauce, chicken broth, rice wine, sesame oil, and brown sugar, scraping up any browned bits.
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11
Nestle the hard-cooked eggs and chicken, along with any accumulated juices, into the pot and bring to a simmer.
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12
Cover, turn the heat to medium-low, and simmer until the chicken is fully cooked and tender, about 20 minutes for the breasts (160 to 165 degrees on an instant-read thermometer) or 1 hour for the thighs and drumsticks (170 to 175 degrees on an instant-read thermometer), turning over the chicken and eggs halfway through cooking to ensure even coloring from the sauce.
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13
(If using both types of chicken, simmer the thighs and drumsticks for 40 minutes before adding the breasts.
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14
).
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15
Transfer the chicken and eggs to a serving dish, tent loosely with foil, and let rest while finishing the sauce.
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16
Remove and discard the star anise.
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17
Skim as much fat as possible off the surface of the sauce.
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18
Pour the sauce over the chicken and eggs and serve.
