Peel and chop the Potato (4).
Slice the Green Bell Pepper (2) and Red Bell Pepper (2) into strips.
Chop the Whole Chicken (1) into manageable pieces. In a pot, add chicken, Cooking Wine (1/4 cup) and enough water to cover the chicken. Cook until the water starts to boil, strain the chicken and rinse under water.
In a pan, heat the Vegetable Oil (1/8 cup) over high heat. Cook the Fresh Ginger (1 inch), Scallion (to taste), Chinese Red Pepper (1 handful), Cinnamon Stick (1), Star Anise (2), Bay Leaf (1), and Dried Chili Pepper (3) until fragrant.
Add the chicken and cook for 2 to 3 minutes.
Add in the Light Soy Sauce (2 tablespoon), Dark Soy Sauce (2 tablespoon) and Granulated Sugar (1 tablespoon).
Add in Boiling Water (1 1/2 cup) and Ketchup (2 tablespoon). Cover the pan and cook for 15 minutes over low heat.
Add in the chopped potatoes and cook for 10 minutes over medium heat.
Add the sliced bell peppers and cook over high heat. Add Salt and Pepper (to taste) and stew under high heat to evaporate the liquid.
Best served with big fat chinese noodles or rice.