Spicy Taro Chicken

1. Marinate the chicken in soy sauce and shaoxing wine for 5 minutes. Then cook the chicken on a hot skillet until just golden brown on all sides.
2. Remove the chicken from the skillet. Then add in the chili bean paste, star anise, black cardamom, and cinnamon stick to the remaining chicken oil.
3. Gently cook the spices on medium heat until fragrant, about 2 minutes.
4. In the meantime, boil the chicken stock in a separate pot.
5. Smack the scallion whites, then add them into the skillet along with the ginger and garlic. Cook until you can smell the ginger.
6. Finally, add in the chopped chilis (thai and dried), add the cooked chicken back into the skillet, and add the taro. Coat everything with the sauce.
7. Add in the boiled chicken stock, and bring everything to a boil.
8. Lower the heat to a simmer and cook for 30 minutes.
9. Enjoy with a big bowl of rice!