Da Pan Ji 大盘鸡 (Big Plate Chicken)


1 chicken cut into serve sized pieces 
3 or 4 potatoes (Peel potatoes, slice into 0.5 cm thick slices)
1 red chillie and 1 green chillie  (jalapeño pepper, Thai and habañero pepper - dried habañero peppers are all fine choices)
1 tsp Sichuan pepper
1 Tbsp Xinjiang Spice 
1 piece fresh ginger 2.5 cm (~1 in) (sliced), 
2 or 3 green onions (chopped), 
2 cloves garlic (minced)
3 or 4 star anise
1 Tbsp Hsao Xing wine
2 Tbsp Light Soy Sauce
Dark Soy Sauce
Olive oil or canola
1 Tbsp Sugar


Prepare wide noodles in a pot of slightly salted water. Boil until al dente.

Heat some oil in a wok or pan.
Add in the spices and cook until fragrant.
Add the chicken pieces. Stir fry on high heat to seal the chicken and infuse the flavours.
Add the potato slices and stir to seal
Add the sliced green onions
Add two chopped tomatoes
Stir to mix and coat.
Add about ½ cup of water. Bring to the boil.
Add soy sauce and 1 Tbsp Hsao Xing
Simmer until the chicken is cooked. Add extra water if it appears to be drying or is too concentrated.
Transfer to a large serving plate,.
Add some freshly cooked wide noodles to the plate and mix with the plate contents.