Da Pan Ji - 大盘鸡 - chicken with wide noodles

Da Pan Ji - 大盘鸡
chicken with wide noodles

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Ingredients:
mie:
300 grams of flour
1/4 tsp salt
150 ml of water
oil
water

chicken:
800 g chicken thighs
11 cloves of garlic
10 cm jahe/ginger
3 star anise
2 cassia/cinnamon sticks
1 bay leaf
9 dried lomboks
1 tbsp Sichuan pepper
1 1/2 tbsp dark soy sauce
250 ml hot water
2 tbsp oil

vegetables:
1 red pepper
1 green pepper
1 potato
1 onion
3 spring onions
7 sprigs of coriander

Preparation:
Mix the salt with the flour. Then add the water little by little and mix while stirring until the flour is absorbed. Then knead it into a homogeneous dough and let it rest for 10 minutes. Then knead it for another 2 minutes. Then divide the dough into 6 portions and roll each portion into a cylindrical shape. Roll the portions in the oil, wrap in foil and let the dough rest for at least 60 minutes.

Cut the meat into small pieces. Chop the garlic, jahe and lomboks finely or into pieces. Cut the onion into thin strips, the potato into thin slices/pieces and the peppers into cubes. Cut the spring onion into pieces.

Heat the oil in a pan and fry the chicken until it changed color. Then add the chicken ingredients and mix well. Then add the water and cover the pan and let it cook for 10 minutes.
Then add the peppers, potatoes and onions and let it cook for another 5 minutes. Then add the spring onion and mix well.

Heat water in a pan and bring to the boil. In the meantime, roll out the dough (6 cm wide) and then stretch it lengthwise. Add it to the water and cook for 2 minutes.

Spoon the noodles onto a plate and add the chicken and vegetables, sprinkle the coriander on top and serve.