"Big Plate of Chicken" Recipe

By Souped Up Recipes · 60 min

Ingredients

Instructions

1. Chop the chicken into big chunks, or use boneless thighs instead.
2. Marinate the chicken with 1 tbsp soy sauce, 1.5 tsp salt, 1.5 tsp sugar, 1 tsp five-spice powder and white pepper to taste. Mix well and rest for about 30 minutes.
3. Cut 4 guajillo chilies open with scissors and soak them in hot water for 10-15 minutes.
4. Blend the soaked chilies with 4 tbsp Sichuan dou ban jiang. Sieve to remove stubborn seeds and set aside.
5. Peel and cut 3-4 potatoes into big chunks, then soak them in water to keep them from browning.
6. Cut 1 medium red onion into big pieces.
7. Roll-cut the green and red chili peppers.
8. Crush 10 garlic cloves. Use 5 for the stir-fry and keep the rest for the end.
9. Cut 8-10 scallions into 2.5-inch lengths and keep only the white parts. Slice 6-8 pieces of ginger.
10. Heat 4 tbsp oil in a wok with 4 tbsp sugar on low heat until the sugar turns red-brown and bubbles. Quickly add the marinated chicken and raise the heat to medium-high.
11. Stir until the chicken is coated in caramel, then add the crushed garlic, ginger, scallion whites and Sichuan peppercorns. Stir-fry for 5 minutes, until more oil appears in the wok.
12. Lower the heat. Add 1.5 tbsp soy sauce and the chili paste, and stir for 1-2 minutes. Keep cooking until the chicken is coated in a glossy sauce, then add 4 cups water.
13. Cover, bring to a boil on high heat, then reduce to low. Taste and season; the text adds about 1 tbsp salt, which should taste quite salty as the potatoes and vegetables are still to come.
14. Simmer on low for 30 minutes, then add the potatoes and cook 20 more minutes, until the potatoes and chicken are soft and tender.
15. Stir in the reserved garlic, red onion and chili peppers, give a final stir, and serve.

Summarized from Souped Up Recipes's video. Watch it for the details.

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