Stewed Chicken with Potatoes, Sichuan Flavor

Steps

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1. 1
   Heat a pan or wok on high heat and add oil. Once the oil is hot, add the chicken.
   ▶ ≈1:14
2. 2
   Sear the chicken until the surface is golden brown, about a few minutes. Remove the chicken and set aside.
   ▶ ≈1:42
3. 3
   Reduce heat to medium and add the spicy bean paste, green Sichuan peppercorns, rock sugar, star anise, and ginger slices.
   ▶ ≈2:35
4. 4
   Lower the heat slightly and return the chicken to the pan. Toss to combine with the aromatics.
   ▶ ≈3:25
5. 5
   Add Shaoxing cooking wine (or chicken stock) and dark soy sauce for flavor and color. Season with salt to taste.
   ▶ ≈3:50
6. 6
   Pour in 2 cups of hot water and bring to a boil. Add the white parts of green onions and bay leaves. Cover, reduce to medium-low heat, and simmer for about 25 minutes.
   ▶ ≈4:36
7. 7
   After 25 minutes, uncover and taste the broth. Adjust seasoning if needed. Add the potato chunks and increase heat to medium.
   ▶ ≈5:43
8. 8
   Continue simmering for about 10 minutes or until the potatoes are tender. Poke the potatoes with a fork to check for doneness.
   ▶ ≈6:07
9. 9
   The stewed chicken is ready. Serve in a bowl with the broth.
   ▶ ≈6:53