Xinjiang Big Plate Chicken with Potatoes and Peppers
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Ingredients
- 700 g bone-in chicken thighs
- 350 g waxy potatoes, diced
- 1 red pepper, sliced
- 1 green pepper, sliced
- 4 dried red chillies
- 1 star anise
- 4 garlic cloves
- 2 tbsp dark soy sauce
- 200 g medium egg noodles
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 644 kcal
- Protein
- 38.2 g
- Carbohydrate
- 54.8 g
- of which sugars
- 5.2 g
- Fat
- 29.6 g
- of which saturates
- 7.6 g
- Fibre
- 4.9 g
- Salt
- 1.64 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the groundnut oil in a heavy-based pan and brown the chicken thighs for 5 minutes.
- 2
Add the garlic, dried red chillies and star anise and fry for 1 minute until fragrant.
- 3
Pour in the dark soy sauce and enough water to come halfway up the chicken.
- 4
Bring to a simmer, cover and cook gently for 20 minutes.
- 5
Add the potatoes and simmer uncovered for a further 15 minutes, then add the peppers and cook for 5 minutes, until the chicken and potatoes are cooked through with no pink remaining.
- 6
Meanwhile cook the medium egg noodles in a separate pan of boiling water according to the pack instructions, then drain.
- 7
Serve the chicken and vegetables over the noodles, with plenty of the sauce spooned over.
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