A recipe by Yuyuan 🍗

"A traditional home-style recipe from Xinjiang, commonly cooked by local families and widely shared in Chinese households. It reminds me of family-style meals and sharing food with others. The rich spices and generous portions make it feel warm, comforting, and welcoming.

I would prepare or eat it during gatherings with friends or family, especially when we want a hearty, satisfying meal to share together." Yuyuan, Treasurer of the Chinese Students and Scholars Association in Bath 25/26. 

Serves 2-3

Ingredients

• Whole chicken (about 1-1.2kg, preferably free-range or yellow-feather chicken), chopped into pieces
• 2-3 potatoes, peeled and cut into large chunks
• 1-2 green bell peppers, cut into chunks
• Half an onion, cut into chunks
• 1 head of garlic, lightly crushed
• 1 small piece of ginger, sliced
• 5-10 dried chilli peppers (adjust to taste) 
• 2 star anise
• 2 bay leaves
• A small handful of Sichuan peppercorns
• 1.5-2 tbsp Pixian doubanjiang (fermented chilli bean paste) 
• 2 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tbsp cooking wine
• 1 tsp sugar
• Salt, to taste

Method

1. Place the chicken pieces in a pot with cold water. Add a few slices of ginger and the cooking wine. Bring to a boil and blanch for 2-3 minutes, skimming off any foam. Remove the chicken, rinse with warm water and drain well. 
2. Heat a wok over medium heat with a generous amount of oil. Add the sugar and heat on low until it melts and turns a light amber colour (do not burn).
3. Add the chicken and stir-fry over medium heat until lightly browned. 
4. Add the ginger, garlic, dried chillies, Sichuan peppercorns, star anise, and bay leaves. Stir-fry until fragrant. 
5. Add the Pixian doubanjiang and cook until the oil turns red. 
6. Add the light soy sauce and dark soy sauce, stirring to coat evenly. Pour in enough water or stock to just cover the chicken. 
7. Bring to a boil, then reduce to medium-low heat and simmer for 25-30 minutes. 
8. Add the potato chunks and mix well. Continue simmering for 10-15 minutes, until the potatoes are tender but not falling apart. Add the onion and green bell peppers.
9. Turn up the heat and reduce the sauce for 3-5 minutes. Taste and adjust seasoning with salt if needed. 
10. Once the sauce has thickened and the chicken is tender, turn off the heat and transfer to a serving dish. 

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