Chinese cuisine distinctive flavor can be found in the use of ground white pepper. It is use as a spice to provide hotness in dishes, such as “Hot and Sour ” soup. Be careful, a little goes a long way.
Double cooking in Chinese cuisine is a major component to keep the meat moist and flavorful. Here, I made a braising liquid of chicken stock, dark soy sauce, Shaoxing wine, chilies, garlic, dried orange peels, dried ginger, and nutmeg. Bring the liquid to a boil, add the meat, and turn off the stove. In 25 minutes, the chicken is cooked. I prefer to braise the chicken a day ahead so the braising liquid can penetrate into the meat.