질문하기
Bold Xinjiang big plate chicken with potatoes and wide noodles is a hearty, protein-packed feast. A family-style chicken dish with fresh, spicy flavor.
Heat 5 tbsp vegetable oil in a large wok over medium-high heat. When hot, add the ginger slices and smashed garlic; stir-fry for 1 minute until fragrant. Add dried red chilies and stir briefly.
Increase the heat to high. Add chicken pieces and brown evenly for about 8 minutes, stirring often to prevent sticking. Render some fat out but do not burn.
Add sliced onions and stir until slightly softened, about 2 minutes. Pour in both soy sauces, sugar, and ground cumin; toss to coat all pieces well.
Mix in potatoes, continue to sauté for 2 minutes. Add enough water to barely submerge the chicken and potatoes (about 3 cups). Bring to a boil, then reduce to medium-low, cover, and simmer for 25 minutes.
Remove lid, skim any excess fat. Add the sliced red and green bell peppers, ground Sichuan peppercorn, and salt. Raise heat to medium and simmer uncovered for another 12 minutes, gently stirring to prevent sticking, until potatoes are just tender.
Meanwhile, boil the wide wheat noodles according to package directions until chewy but not soft. Drain and toss with a little oil to prevent sticking.
On a large serving platter, arrange the cooked noodles. Spoon the chicken and vegetables with sauce over the noodles. Serve hot, family-style.
