Spicy Chicken and Potato Stew

[zhemao]

Decided to try out the doubanjiang I got last weekend with this experimental recipe.

Ingredients:

• Potato


• Chicken legs


• Tofu


• Scallions


• Salt


• Garlic salt


• Black pepper


• Curry powder


• Doubanjiang (chili soybean paste)


• Sugar


• Black rice vinegar

Directions:

1. Peel the potato and chop into large chunks


2. Place the potato pieces in a container and cover with cold water. Then mix in a spoonful of salt.


3. Chop two scallion roots.


4. Cut the tofu into small cubes.


5. Rinse off the chicken legs, then drain and pat dry.


6. If you are using a whole leg, separate the leg and thigh.


7. Remove the excess skin along the edges and set aside.


8. Sprinkle some salt onto the skin and rub it in.


9. Spread on some garlic salt and black pepper.


10. Turn a pan to medium low heat, then add the bits of excess chicken skin. Render the fat out of them until the skin turns brown. Remove the skin and discard.


11. Turn the heat to medium high and add a tablespoon of chili paste. Spread it across the pan.


12. Drain the potatoes, then add to the pan. Stir and make sure it gets evenly covered by the chili paste.


13. Move the potato to the side and add the chicken to the pan, skin side down.


14. Once the skin turns color, flip over and cook on the other side.


15. Add a few cups of water to the pan, then turn to medium and cover.


16. Once the water starts bubbling again, add the scallion roots, half a tablespoon of sugar, and a bit of curry powder. Then turn the heat to low.


17. Let the stew simmer for 30 minutes, then flip each piece of chicken and potato chunk over.


18. Simmer for 15 minutes more, or until the potato is soft enough to stick a chopstick through easily.


19. Turn the heat back to medium high. Add cubes of firm tofu, a handful of scallion leaves, and a little bit of rice vinegar.


20. Stir and reduce the liquid a bit, then turn off the heat and serve.

---