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| 3 | Dried ancho chile peppers |
| 1/4 Tasse | corn oil |
| 1/2 Tasse | onion chopped |
| 2 | Jalapeno peppers, finely chopped (up to 3) |
| 1 Esslöffel | Roasted Sichuan peppercorns |
| 1/2 Tasse | white wine |
| 6 Tasse | chicken stock |
| 3 | Star anise (up to 4) |
| 1 Esslöffel | Coarse or kosher salt |
| 1 Teelöffel | sugar |
| 1 Teelöffel | white pepper freshly ground |
| 1 Esslöffel | Cornstarch, mixed with 2 tablespoons water. |
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Soak the chili peppers in hot water to cover for about 30 minutes or unti soft, when soft drain and puree and set aside. (I keep the water to add to broth)
Heat the oil in a large skillet. Add the onion and cook over high heat until soft and golden. Add the jalapeno peppers and the Sichuan peppercorns, and cook for 1-2 minutes.
Add the wine and the pureed chiles, and boil for about 5 minutes or until the wine is almost evaporated. Add the remaining ingredients. Reduce the heat to low and simmer, uncovered , for about 30 minutes or until reduced by about half. Strain the sauce and keep warm.
Any remaining sauce can be stored in the fridge for 1 week or frozen for up to 3 months.
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