• Xinjiang big plate chicken (Adam Liaw)Source: Adam Liaw

This chicken stew is popular in Xinjiang in the northwest region of China. It’s packed with flavour from ingredients like doubanjiang (Sichuan chilli bean paste) and Sichuan peppercorns and is served with flat, wide noodles.

Serves
4

Preparation

15min

Cooking

15min

Skill level

Mid
By
Average: 4.4 (16 votes)
Yum

Ingredients

  • 60 ml (¼ cup) vegetable oil
  • 1 tsp Sichuan peppercorns
  • 10 dried red chillies
  • 4 garlic cloves, sliced
  • 2 cm piece ginger, peeled and sliced
  • 2 star anise
  • 1 piece cassia or cinnamon stick
  • 3 bay leaves
  • 800 g chicken thigh fillets, cut into bite - sized pieces
  • 2 tbsp doubanjiang (Sichuan chilli bean paste)
  • 1 large potato, peeled and cut into 2 cm chunks
  • 1 red capsicum, cut into chunks
  • 1 green capsicum, cut into chunks
  • 1 onion, cut into chunks
  • 1 tbsp Shaoxing wine
  • 1 tbsp dark soy sauce
  • salt, to season
  • ½ tsp sugar
  • 5 spring onions, cut into 5 cm lengths
  • 1 tsp cornstarch mixed with ¼ cup cold water
  • 1 packet wide wheat (biang) noodles (about 2-3 cm wide, dried is fine), or pappardelle
  • ¼ cup chopped coriander, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. Heat the oil in a large wok or saucepan over medium heat. Add the peppercorns, chillies, garlic, ginger, star anise, cassia and bay leaves. Fry for 1 - 2 minutes or until fragrant, then add the chicken and doubanjiang, and fry for a further minute or so. Add the potato, capsicums and onion and toss to coat in the oil.
  2. Add the Shaoxing wine, dark soy sauce, salt, sugar and 250 ml (1 cup) water and bring to a simmer. Cover and simmer for about 10 minutes or until the vegetables are tender. Taste and adjust seasoning, then stir in the spring onions. Thicken the sauce with a little cornstarch if you like.
  3. Meanwhile, bring a large saucepan of water to the boil and cook the noodles according to packet instructions. Drain and transfer to a serving plate.
  4. Spoon the chicken over the noodles and scatter with the coriander to serve.

 


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Photography by Adam Liaw.