3 lb whole chicken
2 large Russet potatoes
4 garlic cloves
1 tbsp minced ginger
3 green onions
2 tbsp dark soy sauce
1/2 tsp Sichuan peppercorn
4 whole star anise
1 1/4 tsp salt
1 tbsp olive oil
1 cup water
Wash and peel potatoes. Cut potato into 1-inch pieces.
Soak potato chunks in cold water.
Wash chicken under cold water.
Cut off the legs and wings off the chicken (or buy a pack of whole cut-up chicken)
Cut the rest of the chicken into ~2-inch pieces. You can start by slicing off pieces of the breast meat and cutting up each slice. You'll want about 3 lbs of chicken pieces.
Chop up green onion.
Mince ginger and garlic.
In a bowl, mix chicken pieces, 1 tsp salt, 1 tbsp dark soy sauce, and ginger.
Mix with chopsticks in one direction until well-mixed.
Let stand for 10 minutes.
Heat pan over high.
Add olive oil, Sichuan peppercorn, star anise, and chicken to the pan.
Stir and mix for 2 minutes.
Add green onion and garlic, and mix for another 1 minute.
Add 1 cup water and stir again.
Once the water is fully boiling, lower heat to medium, and cover pan.
Let braise for 10 minutes.
Add potatoes, 1/4 tsp salt, 1/2 tbsp dark soy sauce, and stir.
Cover and let braise for another 10 minutes.
Add another 1/2 tbsp dark soy sauce and stir.
Leave the lid off and wait until there's only a thin layer of thickened sauce left in the pan (should take another 10-15 minutes).
Serve!