Boil up some water with 1 slice of ginger, 1 spring onion, tangerine peel and star anise. Bring to boil.

在锅内放入适量之水、姜1片、葱1条、陈皮、八角煮滚，下鸭脷煮腍，约煮25分钟，取起鸭脷及陈皮。

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Add spices like rosemary, ginger, orange peel, or cloves to make the scent a little more complex, and put the jar in a cool dark place for one month.

加入一些调料如迷迭香、生姜、橘皮、或者丁香，让香气更加复杂。然后把瓶子放到冷暗处一个月。

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Ingredients: cinnamon, dried tangerine peel, star anise, licorice, fennel, dried ginger and so on.

配料：桂皮、陈皮、八角、甘草、小茴、干姜等。

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Peel and thinly slice the garlic and ginger, and chop the scallions into chunks as long as their diameter (to match the chicken cubes).

NPR: Savoring The Spice In Kung Pao Chicken