A cozy, spicy Sichuan-style chicken stew with tender chicken pieces, creamy taro, fermented chili paste, beer, and warm spices. The taro soaks up all the savory broth and becomes soft, creamy, and incredibly flavorful.

Ingredients

Main Ingredients:

• 1–1.5 lb bone-in, skin-on chicken (half a chicken or chicken legs — bone-in and skin-on is important for flavor)
• Salt, for marinating
• Taro, peeled and cut into rolling-cut chunks (wear gloves if your skin is sensitive)
• 6 cloves garlic, minced
• 3 slices ginger, finely minced
• Scallions, cut into short sections
• 6–8 dried chilies, cut into sections, seeds removed
• 1 star anise
• 4–5 slices sand ginger (shan nai)
• 2 slices white peony root
• 1/2 tsaoko, whole, optional
• 1 small piece cinnamon (about fingernail size)
• 1 tsp Sichuan peppercorns

Sauce and Seasoning:

• 15ml Pixian broad bean paste with chili oil
• 1 tbsp pickled chili paste (I used a mix of chopped pickled chili and pickled pepper paste for extra fermented aroma and acidity)
• 1 can beer (regular lager or light beer — not IPA)
• 10ml soy sauce
• 1/2 tsp salt
• 1 small pinch white pepper
• 1/2 tsp sugar
• MSG, optional

For Finishing:

• Sichuan pepper powder
• Chili powder
• Chopped scallions
• Hot oil

Instructions

1. Cut the chicken into small pieces, season with salt, and set aside. Peel the taro, rinse, and cut into rolling-cut chunks. Briefly deep-fry or air-fry the taro until the surface firms up so it holds its shape during cooking.
2. Heat a pot without oil. Sear the chicken skin-side down over high heat until golden, then flip and lightly brown the other side. Remove from the pot.
3. Using the rendered chicken fat (add a little oil if needed), stir-fry the scallions, ginger, and garlic over medium-low heat until fragrant. Add the Pixian doubanjiang, pickled chili paste, and all dry spices (star anise, tsaoko, sand ginger, white peony root, cinnamon). Stir-fry until the oil turns red and fragrant.
4. Add the Sichuan peppercorns and dried chili sections. Stir briefly until fragrant, then turn the heat to high and return the chicken to the pot. Stir-fry evenly. Drizzle the soy sauce around the edge of the pot.
5. Pour in the beer, add the taro, then add enough boiling water to cover everything. Once it boils, season with salt, white pepper, sugar, and MSG if using. Remove the tsaoko, then reduce to low heat and simmer for 20 minutes.
6. Taste and adjust salt. Sprinkle with Sichuan pepper powder, chili powder, and chopped scallions, then pour hot oil over the top to bloom the spices. Serve immediately.

Notes

Sand ginger (shan nai) is very important here — it adds a bright, slightly sweet, aromatic layer that makes the stew taste more complex. Use a regular lager or light beer, not IPA, as IPA can turn bitter after long cooking.

If you don’t want taro, potatoes or sweet potatoes work well too.