Ingredients
1 tablespoon Szechuan peppercorns
10 star anise pods
1 teaspoon cloves
1-1/2 tablespoons fennel
2-inch cinnamon stick, grated
1 tablespoon sugar
1 tablespoon vegetable oil
1 3- to 4-pound butterflied free-range chicken
Kosher or sea salt
Gingery Cole Slaw (see below)
Instructions
In a medium-size nonstick or cast-iron saut
Gingery Cole Slaw
Ingredients
1 small head Napa cabbage, thinly sliced
1 red bell pepper, finely julienned
3 carrots, finely julienned (or grated)
1-inch ginger root, minced or finely grated
1 garlic clove, finely minced
1 small jalapeno pepper, minced (optional)
4 scallions, thinly sliced
1/4 cup finely chopped cilantro
1/4 cup (approximately) soy sauce
3/4 cup (approximately) rice-wine vinegar
1 cup roasted peanuts
Instructions
In a large bowl, combine all ingredients except peanuts. Toss well to coat. Cover and refrigerate 4 hours or overnight. Taste for seasoning; add more soy and vinegar if necessary. Stir in peanuts just before serving.
