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This post was last edited by Crazy Snail on 2018-7-5 at 13:14. Instructions for cooking Dapanji: 1. Clean the chicken and cut it into small pieces (a kid from Xinjiang said the pieces I cut were too small). Blanch the chicken in boiling water to remove blood and impurities. Cut the dried chili peppers into segments, and slice the scallions and ginger. 2. Add two tablespoons of oil to the pan. Once the oil is warm, add Sichuan peppercorns and fry them over low heat until they release their aroma; then remove them. Add one tablespoon of sugar and stir quickly to dissolve it. When the sugar turns a dark golden color, add the chicken pieces and stir-fry rapidly. 3. Add Doubanjiang, dried chili peppers, scallions, and ginger, then stir-fry together. Add one teaspoon of soy sauce and mix well. Pour in enough beer to cover the chicken (since beer evaporates quickly, use more beer). Add two star anise pods and one piece of cinnamon. Bring to a boil over high heat, then reduce the heat to low and simmer the chicken for 20 minutes (check occasionally; as a beginner, I’m worried about the pan drying out, so add more beer if that happens). 4. Peel the potatoes and cut them into pieces. When the chicken is about 80% cooked, add an appropriate amount of salt for seasoning. Add the potato pieces to the pan and stir well. Continue to simmer for about 15 minutes until the potatoes are also cooked. Finally, add chopped green and red peppers, stir well, and the dish is ready to serve. Features of this dish: Look! The hue is really delicious, right? I chose a bowl of belt noodles – what a delicious smell! Cooking tips: 1. For Dapanji, one should use free-range chickens or Sanhuang chickens; I don’t have any free-range chickens here, but Sanhuang chickens work just fine as well. The chickens I ate at the restaurant last time were typically broiler chickens. 2. The amount of potatoes can be adjusted according to your preference; I used one large potato. The same goes for the chili – I know my limits, and I used an amount that I’m comfortable with. 3. Using beer in chicken stew can make the meat more flavorful and tender. Since beer evaporates easily, it’s necessary to use plenty of it; I used bottles of 500 grams each, and I used one and a half bottles, yet there wasn’t much soup left at the end. 4. Doubanjiang is already salty, so be careful when adding salt – don’t use too much; a moderate amount is sufficient. 5. I didn’t use dark soy sauce; the color of the big plate chicken I ate in college was similar to this. Children from Xinjiang told me that in reality the color is darker than this. 6. Green and red peppers serve as garnishes, helping to give the dish a more attractive color.