PIXIAN CHILI BEAN PASTE RECIPES

Steps:

• With a sharp cleaver or chef’s knife, chop the chicken thighs into 2-inch (5 cm) cubes. You may remove the skin if you wish. Dab off excess liquid with paper towels.
• In a large bowl, add the chicken, 1⁄4 teaspoon of the cooking wine, the cornstarch, and 1⁄4 teaspoon of the white pepper powder. Mix together with your hands.
• In a large pot or wok, heat the vegetable oil over high heat. Dry off the soaked chile and add it to the pan, along with the star anise and Sichuan peppercorns. Fry until fragrant, up to 30 seconds. Strain out from oil and discard.
• Turn the heat down to medium and add the Pixian bean sauce, 2-inch green onion pieces, and ginger. Stir to combine. Turn the heat up to high before adding the chicken, longhorn pepper, bell pepper, and the remaining 1 tablespoon cooking wine. Stir-fry for 2 minutes. Add the soy sauce and 1 cup (240 ml) water. Stir and cook for 10 minutes.
• Add the potatoes. Stir and cook for 5 more minutes. Add the sugar, the remaining 1⁄4 teaspoon white pepper powder, and the garlic. Stir and cook for 2 minutes.
• Meanwhile, pull and cook noodles according to directions and strain, reserving the water. Cook the cabbage or bok choy briefly in the noodle water. Strain out and place on top of the noodles. Toss with chicken mixture and remaining ingredients. Serve immediately.

Steps:

• Place beef bones in a large Dutch oven or other heavy pot; pour in cold water to cover. Bring to a boil, then reduce heat to medium-low and cook 20 minutes. Drain bones in a colander (blanching the bones and discarding the liquid yields a clearer, tastier final broth). Rinse and wipe out pot; set aside.
• Toast star anise, Sichuan peppercorns, and 15 dried chiles in a dry small skillet over medium heat, tossing often, until fragrant and peppercorns are beginning to crackle, about 2 minutes. Transfer spices to a plate and let cool.
• Heat oil in reserved pot over high. Cook bean paste, stirring constantly, until fragrant and slightly darkened in color, about 2 minutes. Add onions, shallots, scallions, garlic, and ginger. Cook, still stirring, until onions are softened, about 5 minutes. Pour in wine; cook, stirring and scraping up any browned bits, until combined, about 30 seconds.
• Return bones to pot; add toasted spices, rock sugar, and soy sauce. Pour in 13 cups cold water and bring to a boil. Reduce heat to medium-low; cover pot and cook, adjusting heat as needed to maintain a gentle boil, 4 hours.
• Using a fine-mesh sieve, scoop out solids from broth. Pick out any meat and set aside in a small bowl for serving if desired; discard remaining solids. Stir 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt into broth; taste and season with more salt if needed. Top with more dried chiles. Do ahead: Broth (without topping) can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.