Da pan ji (Xinjiang big plate chicken)

Method

1. 1 Cut the chicken into bite-sized pieces, blanch for 2 minutes, then drain.
2. 2 Sauté Sichuan peppercorns, dried chili peppers, cinnamon sticks, and star anise in hot oil, then add the soybean paste and stir-fry for 1 minute until it turns red.
3. 3 Add the chicken and stir-fry for 5 minutes until browned, then add the minced ginger and garlic and soy sauce.
4. 4 Pour in chicken broth, add the large-cut potatoes, and simmer over medium heat for 25 minutes until the potatoes are tender and the sauce thickens.
5. 5 Add bell peppers and onions and stir-fry for 3 minutes, season with sugar, then transfer to a large plate.
6. 6 Blanch the fresh noodles for 3 minutes, then place them at the bottom of the plate so the noodles absorb the spicy sauce.