This makes 2 cups sauce
Ingredients
2 tablespoon corn oil
1/2 cup diced onion
2 garlic cloves, sliced with a razor blade
1 teaspoon minced gingerroot
2 star anise
1/2 teaspoon roasted Sichuan peppercorns
2 dried ancho chili peppers, soaked and chopped
1 teaspoon hot red pepper flakes
1/2 cup dry white wine
2 tablespoons soy sauce
1 teaspoon sugar
4 cups rich dark chicken stock
1 tablespoon cornstarch, mixed with 1 tablespoon water
1. Heat the oil in a wok. Add onion, garlic, gingerroot, star anise and Sishuan peppercorns. Cook for 5 minutes on high heat, or until the onion is lightly browned.
2. Add ancho chiles and hot pepper flakes and cook for 2 minutes more.
3. Add white wine, soy sauce and sugar, cook until the mixture starts to boil
4. Stir in the chicken stock and cornstarch mixture. When the liquid starts to boil, reduce heat to medium and simmer for 30 minutes, or until the cornstarch looses its raw taste
5. Strain the sauce.
You can keep it in the fridge for about a week, or freeze it for up to 3 months.
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