1 kg chicken thighs (bone-in and skin-on)
1 tbsp white peppercorns (whole)
½ stick cinnamon
1 star anise
1 tbsp light soy sauce
15 cloves old garlic (unpeeled)
1 L water
freshly ground white pepper (to taste)
Heat a deep pan up on medium heat, and toast the peppercorns, cinnamon and star anise until fragrant.
Pour in the water, add the garlic cloves, freshly ground white pepper and soy sauce, and then add the chicken thighs.
Bring the broth up to a boil, then cover and simmer for 30 minutes.
Season to taste with more white pepper and salt. Serve!