Hello everyone. This time, let's share a recipe preparation method for the ever-classic potato chicken curry, cooked spicy with star anise, dried chilies, and fresh chilies.
Ingredients
- Chicken 1.5 kg
- Oil 3 tablespoons
- Star anise 3 pieces
- Sichuan peppercorn 1/2 teaspoon
- Ginger 4 slices (thinly sliced)
- Ginger 1 knob about one inch across (thinly sliced)
- Spring onions 2 stalks (cut into 1-inch lengths)
- Dried chilies about 6 to 10 pieces, 1 red bell pepper and 1 green bell pepper
- Water
- Chili paste 1 tablespoon
- Cooking wine 1 tablespoon
- Light soy sauce 1 tablespoon
- Potatoes 2 (peeled and cut into small chunks)
- Onion 1/2 (thinly sliced)
Step-by-step instructions
1. Cut the chicken into medium-sized pieces. Then, add water to a pot. Add the chicken pieces, 1 stalk of spring onion, and 2 slices of ginger, and bring to a boil. Once boiling, remove the chicken pieces and rinse them with warm water.
2. Heat a wok and add 3 tablespoons of oil. Add garlic, ginger, spring onion, dried chilies, star anise, and Sichuan peppercorns, and stir-fry in the oil until fragrant. Add the fresh chilies and stir-fry for about a minute more.
3. Once the oil turns red from the chilies, add the chicken pieces and stir well to coat evenly. Once the chicken pieces turn brown, add the cooking wine and light soy sauce, and stir evenly.
4. Next, add enough water to just cover the chicken pieces. Then cover with a lid and simmer on low heat for about 10 minutes. Once 10 minutes have passed, add the potato chunks, stir well to combine, and simmer for another 15 minutes.
5. Just before the curry finishes reducing, add the red bell pepper, green bell pepper, and onion, and stir well to combine.
And there you have it - a spicy plate of potato chicken curry cooked with star anise.
Source: Chinasichuanfood.com
