Dry Pot Chicken Gan Guo Ji

Ingredients

• ½ cup dried tofu skin (see Tips), broken into pieces
• 2 pounds bone-in chicken thighs, patted dry
• 9 tablespoons peanut oil, divided
• 2 tablespoons Shaoxing rice wine (see Tips), divided
• ½ teaspoon ground pepper
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 teaspoon Sichuan peppercorns (see Tips)
• 2 tablespoons Pixian chili bean paste (doubanjiang; see Tips)
• 1 tablespoon Sichuan chili flakes (see Tips) or crushed red pepper
• 1 medium russet potato, peeled and sliced 1/4 inch thick
• 1 bunch broccolini, cut into 1-inch pieces
• 4 stalks celery, thinly sliced on the diagonal
• 1 cup thinly sliced onion
• 1-2 jalapeño or serrano peppers, thinly sliced
• 8-10 dried small red chiles
• 5 cloves garlic, thinly sliced
• 1 (2 inch) piece ginger, peeled and cut into thin slivers
• 4 scallions, trimmed and cut into 1/2-inch pieces
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon toasted sesame seeds

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