Big-plate chicken with potatoes

Your ingredients

Get ready: Knife, lidded deep pan, noodle saucepan, colander and food thermometer.

• 🍚Bought broad wheat noodles, 4 packet portions
• 🥣2 tbsp neutral oil
• 🍗800 g boneless chicken thigh, cut into chunks
• 🌶️1½ tbsp Sichuan chilli-bean paste
• 🥣10 slices fresh ginger
• 🥣10 garlic cloves
• 🥣3 star anise
• 🥣2 small pieces cassia or cinnamon stick
• 🥣1 bay leaf
• 🌶️Dried chilli, to taste
• 🌶️1 tbsp Sichuan peppercorns
• 🥣1½ tbsp dark soy sauce
• 💧250 ml hot water, plus extra as needed
• 🌶️1 red pepper and 1 green pepper, cut into chunks
• 🥣1 medium potato, thinly sliced
• 🥬1 onion, diced
• 🥬3 spring onions, chopped
• 🥬Fresh coriander, optional

Let’s make it

1. Cut everything first

   Cut chicken into even chunks, potato into thin pieces, peppers into chunks and onion into dice. Have aromatics and spices ready.

2. Start the chicken

   Heat oil in the deep pan and brown chicken lightly. Add chilli-bean paste, ginger, garlic, whole spices, dried chillies, Sichuan pepper and dark soy. Stir briefly, then add 250 ml hot water.

3. Braise with vegetables

   Bring to a simmer, cover and cook for about 10 minutes. Add potato, peppers and onion and simmer for another 5–10 minutes, topping up hot water as needed.

4. Cook the noodles

   Meanwhile, cook the bought noodles according to their packet. Drain and spread on a large serving dish.

5. Check and assemble

   Make sure potato is tender and chicken reaches 75°C for 30 seconds. Stir in spring onions, spoon chicken, vegetables and sauce over noodles and add optional coriander.