Chef Jason Robert's Hot Pot Chicken

Ingredients

• 1 Whole Chicken, cut in four pieces (1.6 - 1.8kg)
• 4 tablespoons good olive oil
• 4 pieces of dried Mandarin peel
• 12 whole dried long red chillies
• 1 large knob of ginger, peeled and finely sliced
• 1/3 cup Szechuan peppercorns
• 1 tablespoon whole white peppercorn
• 2 red capsicum, cut into 1cm cubes
• 6 Star anise
• 2 cinnamon quills
• 2 cups chicken broth
• 1 bunch green onions
• 2 cups of sugar snaps, tough ends removed