Heat the wok first and then add oil to cover. Place the chicken in and fry over medium heat until slightly seared. Remove the chicken to the edges of the wok.

Add doubanjiang to the bottom where there is lots of oil, fry over slow fire for a while, and then mix with the chicken chunks. Continue frying until the oil changes to a red color. This step is important because stir-frying is the best way to remove the raw taste of Doubanjiang.

Then add Sichuan peppercorn, half of the ginger slices, and fry for another 2 miuntes.

Pour in beer to cover the chicken. Or you can use water. Simmer for around 20 to 30 minutes, depending on how long the chicken needs to be cooked. During this process, add salt, sugar, and light soy sauce for flavoring. Since doubanjiang is salty, watch out for the salt amount.

Turn up the fire and thicken the sauce. When it is reduced by around 2/3, add the remeaning ginger slices and continue frying for around 2 minutes. At the same time, the sauce will be thickened continuously.

Sprinkle green onion circles, mix well, and serve hot! Green peppers are used mostly as a a decreation but not for the hotness. So we add it in the last stage.