https://www.copymethat.com/r/UwmQusKv9/turbo-charged-xinjiang-big-plate-chicken/
127243975
eqAMuwJ
UwmQusKv9
2024-05-07 11:49:38
Turbo-Charged Xinjiang Big Plate Chicken
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Ingredients
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- subheading: Turbo-Charged Xinjiang Big Plate Chicken:
- 0 seconds of 20 minutes, 32 seconds
- Ingredients send grocery list
- subheading: For the hand-pulled noodles:
- 400 grams all-purpose flour
- ¾ teaspoon fine sea salt
- 200 grams water
- Tapioca or potato starch, for coating (we’re using tapioca starch instead of oil because it adds more chew and a nice sheen to the noodles)
- subheading: For the chicken:
- 1,500 grams whole, free-range chicken (do not use boneless skinless chicken breast)
- 1 tablespoon extra-dark soy sauce
- 1 handful dried whole chiles (arbol or Thai)
- 5 dried bay leaves
- 2 small red bell peppers, diced
- 2 ½ tablespoons (45 grams) doubanjiang (Sichuan broad bean chili paste)
- ¼ cup gochugaru (Korean chili flakes)
- 3 tablespoons (60 grams) strawberry jam
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground fennel
- 1 teaspoon ground Sichuan peppercorns
- 1 teaspoon five spice powder
- ¼ teaspoon ground black pepper
- ½ teaspoon ground sand ginger (if unavailable, try ground galangal)
- 12 garlic cloves, smashed and peeled
- 1 small nub ginger, sliced
- 1 red onion, peeled and diced
- 5 tablespoons canola oil
- 3 tablespoons toasted sesame oil
- ¼ cup (60 grams) shaoxing wine
- 3 cups (720 grams) chicken stock
- 4 tablespoons (60 grams) fish sauce
- 1 tablespoon chicken powder/bouillon powder
- 2 teaspoons Dijon mustard
- 1 large potato, peeled and cut into bite-size chunks
- 4 green jalapeño peppers (or 1 large poblano or green bell pepper if you’re not spice lover), de-seeded and cut into bite-size chunks
- 4 red jalapeño peppers (or 1 large red bell pepper), de-seeded and cut into bite-size chunks
Steps
Directions at food52.com
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