「Xinjiang Big Plate Chicken」

Ingredients and amounts

• 1kg chicken (from two chicken thighs)
• 2 medium potatoes (750g)
• 100g scallions
• 50g green bell pepper
• 50g sweet bell pepper
• 20g white sugar
• 5 dried chili peppers
• 4 cloves garlic
• 50g oil

Step-by-step method

1. 1

   Step 1

   Cut the chicken into chunks. Soak in water with salt for 5 minutes to remove blood and reduce gamey flavor, then drain well.

2. 2

   Step 2

   Wash the scallions, garlic, chili peppers, and potatoes. Peel the potatoes.

3. 3

   Step 3

   Cut the white part of the scallions into 4cm long sections. Cut the bell peppers and chili peppers into chunks.

4. 4

   Step 4

   Cut the potatoes into irregular chunks (roll-cut), about 4cm x 4cm each.

5. 5

   Step 5

   Caramelize the sugar: Heat oil in a wok, add the white sugar, and stir constantly until it melts and turns a焦黄色 (deep golden brown). Immediately add the drained chicken and stir-fry to coat it in the caramel.

6. 6

   Step 6

   Add Sichuan peppercorns, bay leaves, cardamom, and dried chili peppers. Stir-fry briefly.

7. 7

   Step 7

   Add 5g salt, 7ml light soy sauce, 10g oyster sauce, and 100g cooking wine (or beer). Pour in 1 liter of water.

8. 8

   Step 8

   Bring to a boil over medium heat, then reduce to medium-low heat and simmer to allow the flavors to meld.

9. 9

   Step 9

   When the liquid has reduced until the chicken is almost exposed, place the potato chunks on top of the chicken without stirring (to prevent sticking). Cover and continue simmering. After a while, add the scallions and bell peppers, and continue to simmer.

10. 10

    Step 10

    Simmer until the sauce has thickened. Stir to coat the potatoes with the sauce, then turn off the heat and serve.

11. 11

    Step 11

    Optional: Serve with hand-pulled wide noodles. Prepare thick noodle dough, flatten, and pull into wide strips. Boil the noodles and add them to the chicken dish, mixing with the sauce.