Dry pot chicken

Method

1. 1 Cut the chicken into 3 cm pieces and fry in a dry pan for 12 minutes, or until the skin is browned and the meat is firm.
2. 2 Fry thinly sliced pork belly until the fat renders out, then sauté dried chili peppers, Sichuan peppercorns, and garlic in that fat for 40 seconds.
3. 3 Add the soybean paste and stir-fry for 90 seconds over low heat until the oil turns red.
4. 4 Add the chicken and stir-fry over high heat for 5 minutes, then add the cabbage and leeks and stir-fry for another 3 minutes.
5. 5 Ganguo means "dry pot," so absolutely no water should be added; serve immediately in a cast iron pan placed on a small alcohol stove.