「Guizhou Spicy Chicken」

Ingredients and amounts

• 2 kg chicken (for 3-4 servings, adjust proportionally for more)
• 0.5 bottle beer
• 2 thumb-sized pieces ginger
• 500 g Ciba chili (about 2 fist-sized lumps)
• 3 stalks garlic sprouts
• 2 bay leaves
• 2 whole garlic bulbs
• 2 potatoes
• 1 L rapeseed oil (a lot will be used for frying)
• 20 ml dark soy sauce

Step-by-step method

1. 1

   Step 1

   Fill a pot halfway with oil. Fry the potatoes (cut into strips) until golden, then remove and set aside. When the oil is hot enough to feel heat on your hand, add the chicken pieces, sliced ginger, and Sichuan peppercorns to the pot and fry.

2. 2

   Step 2

   Initially, the oil will be cloudy due to water in the chicken. Once the oil becomes clear, the chicken is done. Remove and set aside.

3. 3

   Step 3

   Remove about one-third of the oil from the pot, as you won't need that much.

4. 4

   Step 4

   Heat the remaining oil in the pot. Add Ciba chili, doubanjiang (broad bean paste), and sliced ginger. Stir-fry until the oil turns red. Add the fried chicken pieces and stir-fry evenly.

5. 5

   Step 5

   Once the chicken is evenly colored, add dark soy sauce and pour in the beer. The beer must cover the chicken. Add bay leaves, cover, and simmer for 10 minutes, stirring occasionally.

6. 6

   Step 6

   Add the potato strips and whole garlic cloves (do not chop). Simmer for another 20 minutes.

7. 7

   Step 7

   Finally, add fermented rice (jiuzao) and stir-fry evenly. Add the chopped garlic sprouts, then remove from heat and serve.