-
1
With a cleaver, chop the chicken into 2-inch pieces, and toss with 2 teaspoons salt and 2 teaspoons black pepper.
-
2
(Use chicken scraps to make stock if you can.)
-
3
Cover with the beer and marinate it in the refrigerator overnight or for at least a few hours.
-
4
Cook the potatoes in salted water until nearly done; drain; cut into bite-size pieces if necessary.
-
5
Heat at least 2 inches of the oil in a wok or tall, narrow pot over high heat.
-
6
The more oil you use, the more chicken you can cook at one time.
-
7
When the oil is hot, fry the chicken, in batches if necessary, until slightly brown; depending on your heat, this could take 1 to 5 minutes.
-
8
Stir frequently.
-
9
Remove with a spider or slotted spoon and let rest until cool, then fry again up to 5 minutes depending on your heat until nicely browned and crisp; remove.
-
10
If you have the time, refrigerate the chicken before proceeding.
-
11
Reduce the oil to about 2 tablespoons (reserve the rest for frying or other uses), and turn the heat to high.
-
12
Add the garlic, and cook a few seconds, then add another tablespoon of oil.
-
13
Add the cumin seeds, fennel seeds, Sichuan peppercorns, anise and dried chiles, and stir to combine.
-
14
Add the hot bean sauce, and stir; return the chicken to the wok or skillet.
-
15
Stir in the dark rice wine and 2 cups stock or water, and stir to create a sauce.
-
16
Add 1 tablespoon black pepper, the sugar and soy sauce; bring to a vigorous boil.
-
17
Add the potatoes, and continue to boil for another 10 to 15 minutes, adding more liquid as needed to keep the mixture soupy; you want to wind up with 1 to 2 cups sauce and tender potatoes.
-
18
Taste, and adjust seasoning; add more black pepper if the taste isnt strong.
-
19
Ladle the chicken, potatoes and broth into bowls.
-
20
Garnish with cilantro and serve with noodles or rice.
