Da Pan Ji, Braised Chicken and Potatoes with Sichuan Pepper and Dried Chilies

What you need

• 1 kg (2 lb 3 oz) bone-in chicken thighs and drumsticks, chopped into 4 cm pieces
• 500 g (1 lb 2 oz) potatoes, peeled and cut into large chunks, kept in cold water
• 1 green bell pepper, cut into large squares
• 1 red bell pepper, cut into large squares
• 1 onion, cut into thick wedges
• 3 tbsp neutral oil
• 1 tbsp sugar
• 6 dried red chilies
• 1 tsp Sichuan peppercorns
• 2 star anise
• 1 piece cinnamon stick, about 5 cm
• 2 bay leaves
• 4 cloves garlic, sliced
• 15 g (1/2 oz) fresh ginger, sliced
• 2 tbsp Shaoxing wine
• 3 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 600 ml (2 1/2 cups) hot water
• 1 tsp salt

Method

Restated from the original video

1. 1

   Pat the chicken dry. Drain the potatoes just before using.

2. 2

   Heat the oil in a large wok or wide pot over medium-low heat. Add the sugar and stir until it melts and turns amber, 1-2 min.

3. 3

   Add the chilies, peppercorns, star anise, cinnamon and bay leaves. Stir for 20 seconds, until fragrant.

4. 4

   Add the garlic and ginger and stir for 15 seconds.

5. 5

   Raise the heat to high, add the chicken and stir-fry until the surface is lightly browned, 4-5 min.

6. 6

   Splash in the Shaoxing wine, then the light and dark soy sauces. Stir until the chicken is evenly colored.

7. 7

   Pour in the water and bring to a boil. Add the potatoes and the salt.

8. 8

   Cover, lower the heat and simmer until the potatoes are tender and the chicken is cooked through (74 °C / 165 °F inside), 25-30 min.

9. 9

   Stir in the onion and both peppers. Turn the heat to high, uncover and cook until the sauce reduces to a glossy coating and the peppers are crisp-tender, 3-4 min.

10. 10

    Serve straight from the pan, warning guests about the whole spices and peppercorns.

Imported from cookcoda.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.