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Ingredients
  • 2 lbs (1 kg) bone-in chicken legs and thighs (*Footnote 1)
  • Salt
  • 1 tablespoon vegetable oil
  • 1 tablespoon Sichuan peppercorns
  • 1 thumb ginger, sliced
  • 6 cloves garlic, smashed with a knife
  • 6 dried Chinese chili peppers
  • 1 star anise
  • 1 tablespoon doubanjiang (Spicy Fermented Bean Paste)
  • 1 tablespoon cumin powder
  • 2 tablespoons tomato paste
  • 12-oz (330 ml) beer
  • 2 cups chicken stock
  • 2 tablespoons soy sauce
  • 2 teaspoons sugar
  • 2 russet potatoes (about 2 lbs/1 kg), peeled and chopped
  • ½ onion, chopped
  • 2 bell peppers
  • (Optional) 4 tablespoons cornstarch.
  • 24 oz (660 g) dried noodles, preferably a thicker-style flat noodle
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