Big Plate Chicken with Belt Noodles (大盘鸡)

Method15 steps · about 1 hr 45 min

1. 1

   Step 1: For the hand-kneaded route, mix 300 g flour and ¼ tsp salt. Gradually add the weighed 150 g dough water, stirring with chopsticks until no loose flour remains.

   Uses 300 g all-purpose flour · ¼ teaspoon salt · 150 g water for the noodle dough

2. 2

   Step 2: Bring the mixture together and knead briefly into a medium-firm dough. Cover and rest for 10 minutes, then knead again for about 2 minutes until very smooth.

   First dough rest · 10 minUses Combined noodle dough

3. 3

   Step 3: Divide the smooth dough into six equal pieces and roll each into a short gherkin-shaped log.

   Uses Smooth rested noodle dough

   
4. 4

   Step 4: Coat all six logs thoroughly with the separate dough-coating oil. Cover and rest for at least 1 hour, usually 1–1½ hours, until soft and elastic enough to pull. While they rest, prepare the chicken, vegetables, spices and seasonings; start the stew about 20 minutes before the dough is ready.

   Rest oiled dough logs · 60 minUses Six shaped dough logs · cooking oil (for coating the dough)

   
5. 5

   Step 5: Have all the stew ingredients ready. Heat the separate 2 tbsp cooking oil in a wok. Add the 800 g chicken thigh chunks and fry until their surfaces turn pale.

   Uses 2 tablespoon cooking oil · 800 g raw boneless skinless chicken thighs, cut into chunks

6. 6

   Step 6: Add the 1½ tbsp chilli bean paste, 10 ginger slices, 10 garlic cloves, star anise (3), cassia cinnamon (2 piece), bay leaf (1), dried chillies (1 handful), whole Sichuan peppercorns (1 tbsp) and 1½ tbsp dark soy sauce. Pour in the separate 250 ml hot stew water, bring to a simmer, cover and cook for 10 minutes.

   Simmer spiced chicken · 10 minUses Pale-fried chicken with wok oil · 1½ tbsp Sichuan chilli bean paste · 10 slice ginger · 10 clove garlic · 3 star anise · 2 piece cassia cinnamon · 1 bay leaf · 1 handful dried chillies, or to taste

   
7. 7

   Step 7: Add the red and green bell peppers (1), thin potato pieces and diced onion (1). Add a little extra hot water only if the stew looks dry. Stir, then cook for a further 5 minutes or until the vegetables are tender, the potato edges are slightly soft, and the chicken is cooked through to 74°C (165°F). Stir in the three chopped scallion stalks at the end. Keep the stew hot while cooking the noodles.

   Cook stew vegetables · 5 minUses Spiced chicken and braising liquid · 1 red bell pepper, cut in chunks · 1 green bell pepper, cut in chunks · 1 medium-sized potato, cut in thin pieces · 1 onion, diced · 3 stalks scallions, chopped · Additional hot water, only if the stew becomes dry

   
8. 8

   Step 8: Once the dough has rested until stretchy, bring a large pot of plenty of water to a full boil. The noodle pulling and cooking happen together.

   Uses Plenty of water for boiling the belt noodles

9. 9

   Step 9: While the pot comes to a boil, roll each rested oiled log into a thin rectangle.

   Uses Six rested oiled dough logs

10. 10

    Step 10: Pick up the first rectangle by its ends and pull gently in opposite directions, using a smooth, steady movement to stretch it into a wide belt noodle.

    Uses First flattened dough rectangle

    
11. 11

    Step 11: As your arms move apart, bounce the noodle against the worktop to help it stretch further. Drop it immediately into the boiling water; do not leave pulled noodles on the worktop.

    Uses First stretched belt noodle · Pot of boiling noodle water

12. 12

    Step 12: Pull and drop each remaining rectangle into the pot in the same way, until all six are in the water. Cook for 1–2 minutes after the last noodle is added, checking at 1 minute and continuing until cooked and tender.

    Boil belt noodles · 1 minUses First belt noodle in boiling water · Five remaining flattened dough rectangles

    
13. 13

    Step 13: Lift the cooked noodles from the water with chopsticks and transfer them to a large deep serving plate or bowl.

    Uses Cooked belt noodles

14. 14

    Step 14: Pour all the hot cooked chicken, vegetables and their braising juices over the noodles.

    Uses Drained cooked belt noodles · Hot chicken and vegetable stew

    
15. 15

    Step 15: Garnish with coriander if using. Stir the noodles and stew together and serve immediately.

    Uses Belt noodles topped with chicken stew · coriander (optional)