Big Plate Chicken w/ Noodles

• Meat

  • 4 Chicken thighs, boneless skinless

• Produce

  • 5 Bay leaves
  • 1 Carrot
  • 5 cloves Garlic
  • 6 slices Ginger, fresh
  • 1 Green bell pepper
  • 2 Potatoes, medium
  • 1 Red bell pepper
  • 6 Red chilies, whole dried
  • 1 Scallion

• Condiments

  • 5 1/2 tsp Soy sauce, light
  • 2 tsp Soy sauce, dark

• Pasta & Grains

  • 8 oz Noodle, dried

• Baking & Spices

  • 1 Cinnamon stick
  • 1 tsp Cornstarch
  • 1 Salt
  • 1 tbsp Sichuan peppercorns
  • 4 Star anise
  • 1 1/2 tsp Sugar

• Oils & Vinegars

  • 3 tbsp Oil
  • 1 tsp Sesame oil

• Beer, Wine & Liquor

  • 8 tsp Shaoxing wine

• Liquids

  • 3 cups Water

Found on thewoksoflife.com

Description

Ingredients

• 4 boneless skinless chicken thighs
• 1 teaspoon light soy sauce
• 1 teaspoon sesame oil
• 2 teaspoons shaoxing wine
• 1 teaspoon cornstarch
• 3 tablespoons oil
• 4 star anise
• 1 cinnamon stick
• 5 bay leaves
• 6 slices fresh ginger
• 5 cloves garlic, roughly chopped
• 1 tablespoon Sichuan peppercorns
• 6 -10 whole dried red chilies (optional)
• 1½ teaspoons sugar
• 2 medium potatoes, peeled and cut into bite-sized pieces
• 1 carrot, thinly sliced
• 2 teaspoons dark soy sauce
• 1½ tablespoons light soy sauce
• 2 tablespoons shaoxing wine
• 3 - 5 cups water, start with 3 cups and add more as needed
• 8 oz. dried noodle of your choice, preferably a thicker-style flat noodle
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• Salt to taste
• 1 scallion, sliced

Directions

• Start by marinating the chicken. Cut the chicken thighs into bite-sized pieces and transfer to a bowl with the marinade ingredients. Set aside for 20 minutes while you prep the rest of the ingredients.
• When youre ready to cook, heat the oil in a wok over low heat. Add the star anise, cinnamon stick, bay leaves, ginger, garlic, Sichuan peppercorns, chilies, and sugar. Cook this mixture for 2 minutes, making sure they don’t burn. Add the chicken and turn up the heat. Stir-fry until the chicken is seared.
• Add the potatoes and carrots and stir-fry for a minute. Then add the dark soy sauce, light soy sauce, shaoxing wine, and 3 cups water. Bring to a boil and reduce the heat to medium. Cover the wok and cook for 15 minutes, until the potatoes are tender.
• While the chicken is cooking, bring a pot of water to a boil. Follow the package instructions to cook the noodles. Drain.
• Once the potatoes are cooked through, by now, there should be at least 1 1½ cups of liquid in the wok so add more water if needed.To your wok, stir in the bell peppers. Cover and simmer for another 5 minutes. Taste the dish and season with salt to taste. Now transfer the noodles to a large plate, and cover with your chicken and vegetables. Sprinkle with scallions and serve immediately!
• Note: If you want more sauce, add a little more water to the wok. If the sauce is too thin, just turn up the heat to reduce and thicken the sauce.