- dutch oven
- large bowl or plate
Adapted from a recipe posted on the WSJ.
|Kick off the ricer cooker. Prep the vegetables and measure out the ingredients. Reserve. Butcher the chicken.|
|Season the chicken with salt and fish sauce. Let the chicken bask in the seasoning for about 5 minutes.|
|Gradually preheat the dutch oven up to medium-high heat. Add enough oil to barely cover the bottom of the pot. Once the oil is hot, brown both sides of the chicken, about 3 minutes per side. Because meat will steam instead of brown when crowded too much, brown the chicken in batches if needed. Transfer the browned chicken to a bowl or plate with raised edges to contain any juices.|
|Transfer all the browned chicken back into the pot. Bump up the heat to high and add the dried chiles, Sichuan peppercorns, fennel seed, cumin, star anise, cardamom, chili bean paste, chicken stock, beer, soy sauce, sugar, and potatoes. Bring the pot up to a boil, reduce heat to medium, then cover and cook until chicken and potatoes are tender and sauce is reduced, about 20 minutes.|
|Season the stew with vinegar and extra fish sauce to taste. Plate the stew and top with cilantro. Serve with the steamed rice and enjoy immediately.|