Xinjiang big plate chicken

Method

1. 1 Knead the flour with salt water, then divide it into strips, grease with oil, and let it rest for 1 hour to obtain wide strands.
2. 2 Caramelize the brown sugar, then add the chopped chicken pieces and stir-fry for 8 minutes until coated.
3. 3 Add soybean paste, dried chili peppers, Sichuan peppercorns, and ginger, stir for 2 minutes, then pour in enough water to cover.
4. 4 Simmer for 30 minutes, then add potatoes and bell peppers and cook for another 15 minutes.
5. 5 The dough is pulled into 3cm wide strands, boiled for 3 minutes, then poured onto the chicken plate and mixed right at the table — this noodle dish is a mandatory part of the meal for the grand chicken feast, unlike the version with only chicken and potatoes.

With an appliance

• Pressure cooker 55 min

  Replace step 4: cook the chicken under high pressure for 8 minutes, then quickly release the pressure; add the potatoes and bell peppers after opening the lid, and cook for another 10 minutes before mixing in the noodles in step 5.