Main ingredients

Local chicken

Half one

Potatoes

2 pieces

Accessories

Oil

Appropriate amount

Pixian Doubanjiang

Appropriate amount

Hot pepper

1 piece

Spice

Appropriate amount

Ginger

Appropriate amount

Onions

Adequate amount

Garlic

4 cloves

White sugar

Adequate amount

Cilantro

Appropriate amount

Steps

1. Prepare the raw materials, cut the chicken into cubes, cut the potatoes into cubes, cut the ginger and green onion, cut the pepper into sections, Sichuan peppercorns, and an appropriate amount of star anise.

2. Put a little oil in the pot, add sugar and make the soup color.

3. Wait until the sugar melts and floats, and the color of the sugar is ready as shown in the picture.

4. Then quickly stir-fry in the Pixian bean paste and stir-fry out the red oil.

5. Pour in the chicken pieces and stir-fry.

6. Stir-fry the chicken pieces evenly and color them. When the meat shrinks, add ginger, garlic, green onion and spices.

7. When the aroma of ginger and garlic comes out, add enough water. And add chicken essence. I didn't add salt because the bean paste is very salty. You can taste the soup. If the salt is enough, you don't need to add it.

8. When the chicken is stewed until soft and the soup shrinks, add the cut and boiled potatoes.

9. When the potatoes are soft and the soup reaches the bottom of the pot, add the chopped peppers.

10. Stir-fry for a few times and it’s ready to serve. If you like cumin, you can also add cumin powder!

Tips

Use as little oil as possible, because the chicken will produce oil during the stewing process, so add less oil and adjust the salt yourself. The bean paste is already very salty.