【Super Detailed Steps】

1. Prepare the ingredients: Wash and cut the chicken into pieces. Place in a pot with cold water, add 2 slices of ginger and 1 tablespoon of cooking wine. Bring to a boil, skim off the foam, then drain (this is key to removing the gamey smell!). Cut the potatoes, green and red bell peppers, and onion into pieces and set aside.

2. Stir-fry the aromatics: Heat some oil in a pan. Add ginger slices, garlic cloves, dried chilies, Sichuan peppercorns, star anise, and bay leaves. Stir-fry over low heat until fragrant (don't burn them — they'll turn bitter!).

3. Sear until golden: Add the blanched chicken pieces and turn up the heat. Stir-fry quickly until the surface turns slightly golden (this locks in the juices and makes the meat firmer).

4. Season and color: Add 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, and 5 rock sugar pieces. Stir-fry evenly so every piece of chicken is coated in the sauce (don't add too much dark soy sauce — it'll turn the dish black).

5. Braise to infuse flavor: Pour in 1 bowl of water (enough to cover half the chicken). Bring to a boil over high heat, then reduce to low heat, cover, and simmer for 15 minutes. Add the potato pieces and continue simmering for another 10 minutes (the potatoes should be soft but not falling apart).

6. Finish and serve: Finally, add the green and red bell peppers and onion pieces. Turn up the heat and stir-fry for 2 minutes. Season with salt to taste. Cook until the sauce thickens and coats all the ingredients. Transfer to a plate and serve!

【Must-Know Tips for Beginners】

▪️ You can substitute chicken thighs with chicken pieces or wings — the cooking method is the same, but adjust the braising time accordingly (wings only need about 10 minutes).

▪️ If you want the potatoes to absorb more flavor, cut them thicker and add them with the chicken. If you're worried about them breaking apart, you can add them in the last 5 minutes instead.

▪️ If you love spicy food, add more dried chilies or a spoonful of doubanjiang (fermented chili bean paste) for an extra flavor boost!

▪️ This dish is amazing with rice or noodles! The sauce is so good it'll make you eat two extra bowls of rice!