Guizhou Spicy Chicken

Ingredients

• Country maize chicken
• Potatoes
• Garlic
• Bay leaf
• Ginger
• Dark soy sauce
• Sichuan peppercorns (Huajiao or Majiao)
• Ciba Chili (A blend of Huaxi Dengwu peppers, Zunyi bullet-horn peppers, long peppers, and Dafang wrinkled peppers, crushed)
• Broad bean paste
• Beer
• Garlic green stalks (Chinese leek)
• Fermented grain dregs
• Cooking oil

Steps

1. Add cooking oil to the pot until it reaches half the height of the pot. Fry potato strips cut into tubes first until the surface is golden brown and set aside. When the oil temperature rises until it feels hot to the palm of your hand, place the cut chicken chunks into the pot to fry, along with the sliced fresh ginger and Sichuan peppercorns.
2. When frying the chicken initially, the oil will be cloudy because there is water inside the chicken chunks. Once the oil becomes clear, the chicken chunks are fried and can be removed and set aside.
3. Now you can scoop one-third of the oil out of the pot, as you do not need this much oil anymore.
4. Heat the remaining oil in the pot. Add the Ciba Chili, broad bean paste, and fresh ginger slices. Stir-fry until it produces a red oil consistency, then uniformly stir-fry the fried chicken chunks.
5. Once the chicken chunks have colored, add the dark soy sauce. Pour in the beer; the beer must completely cover the chicken chunks. Add the bay leaf, cover the pot, and simmer for 10 minutes, flipping intermittently during this time.
6. Then add the potato strips and garlic (leave whole; individual cloves are best), and simmer for another 20 minutes.
7. Finally, add the fermented grain dregs, stir-fry until uniform, and then add the cut garlic green stalks. Serve immediately.