Chicken with Dried Lily Flowers and Potatoes

Ingredients

• 2 chicken legs and thighs (bone in and skinned)
• Handful of dried lily flowers
• 2-3 tablespoons of peanut oil
• 2-3 green onions, chopped
• 2-3 garlic cloves, chopped
• A few thin slices of ginger
• Cinnamon stick
• 2-3 pieces of star anise
• 2-3 dried red chili peppers
• 2-3 tablespoons soy sauce
• 1-2 tablespoons black Chinese vinegar
• Half teaspoon 13 spice
• 2-3 cups water
• One potato, cut into large cubes
• Black pepper

Cooking Instructions

1. Wash and cut chicken leg and thigh (still on bone but w/out the skin)
2. Soak a handful or so of dried lily flowers in water for 5 minutes
3. Blanch the lily flowers in boiling water for 2-3 minutes
4. Heat 2-3 tablespoons of peanut oil on high and stir fry green onion, garlic, and ginger for a minute
5. Add cinnamon stick, 2-3 star anise pieces, and 2-3 dried red chili peppers and stir fry for a minute
6. Add the chicken and stir fry several minutes
7. Pour in 2-3 tablespoons of soy sauce and stir fry a few minutes
8. Pour in 1-2 tablespoons of black Chinese vinegar and stir fry a few minutes
9. Sprinkle with half teaspoon or so of 13 spice and mix around
10. Add the blanched lily flowers
11. Add enough water to just cover everything
12. Bring to a boil, mix around, cover, reduce heat and simmer for 15 minutes
13. Mix around, and add one potato, cut into large cubes or chunks (add some water if necessary)
14. Bring to a boil, mix around, cover, reduce heat, and simmer for 15 minutes or until potatoes are tender
15. Put into a large serving bowl and sprinkle with black pepper