Big Plate Chicken

Step 1

Put the chicken pieces into a large saucepan and add enough water to cover them completely. Bring to a boil over high heat and blanch for 1 minute. Drain and rinse under cold running water. Drain again.

Step 2

Put the star anise, Sichuan peppercorns, and cinnamon stick into a spice bag.

Step 3

Heat the oil in a wok or large skillet (frying pan) over low heat, add the sugar, and stir for 1-2 minutes until the sugar is caramelized.

Step 4

Put in the chicken pieces and stir until they are fully coated in the caramel. Add the Pixian chile bean paste, dried and fresh chiles, ginger, and garlic and stir-fry over medium-high heat for 1 minute until fragrant. Add the salt, soy sauce, wine, spice bag, and enough water to cover the chicken completely. Bring to a boil.

Step 5

Put in the potatoes and carrots, cover with a lid, reduce to low heat, and simmer for about 15 minutes until the chicken is cooked through and the vegetables are softened. Stir frequently to prevent burning and add water, if necessary.

Step 6

Add the bell pepper, discard the spice bag, and stir. Increase to high heat and cook until the sauce has reduced to ½ cup (4 oz).

Step 7

Transfer to a serving place and serve with the cooked noodles.