3 dried ancho chile peppers
1/4 cup corn oil
1/2 cup chopped onion
2-3 jalapeno peppers, finely chopped
1 tablespoon roasted Sichuan peppercorns
1/2 cup white wine
6 cups chicken stock
3-4 star anise
1 tablespoons coarse or kosher salt
1 teaspoon sugar
1 teaspoon freshly ground white pepper
1 tablespoon cornstarch, mixed with 2 tablespoons water.

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.