Big Plate Chicken W/noodles
From elgourmand2 7 years agoIngredients
- For marinating the chicken: shopping list
- • 4 boneless skinless chicken thighs shopping list
- • 1 tsp. light soy sauce shopping list
- • 1 tsp. sesame oil shopping list
- • 2 tsp. shaoxing wine shopping list
- • 1 tsp. cornstarch shopping list
- For the rest of the dish: shopping list
- • 3 Tbs. Oil. shopping list
- • 4 star anise. shopping list
- • 1 cinnamon stick, crumbled. shopping list
- • 5 bay leaves. shopping list
- • 6 slices fresh ginger. shopping list
- • 5 cloves garlic, roughly chopped. shopping list
- • 1 Tbs. Sichuan peppercorns. shopping list
- • 6 -10 whole dried red chilies (optional). shopping list
- • 1½ tsp. sugar. shopping list
- • 2 medium potatoes, peeled and cut into bite-sized pieces. shopping list
- • 1 carrot, thinly sliced. shopping list
- • 2 tsp. dark soy sauce. shopping list
- • 1½ Tbs. light soy sauce. shopping list
- • 2 Tbs. shaoxing wine. shopping list
- • 3 - 5 cups water, start with 3 cups and add more as needed. shopping list
- • 8 oz. dried noodle of your choice, preferably a thicker-style flat noodle. shopping list
- • 1 red bell pepper, cut into chunks. shopping list
- • 1 green bell pepper, cut into chunks. shopping list
- • Salt to taste. shopping list
- • 1 scallion, sliced. shopping list
How to make it
- 1. 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.
- 2. When you're 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.
- 3. 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.
- 4. While the chicken is cooking, bring a pot of water to a boil. Follow the package instructions to cook the noodles. Drain.
- 5. 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!
- 6. 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.
People Who Like This Dish 2
- tuilelaith Columbia, MO
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