Ingredients:

  • 1 chicken cut into serve sized pieces
  • 3 or 4 potatoes (Peel potatoes, slice into 0.5 cm thick slices)
  • 3 red chillies and 3 green chillies  (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
  • 3 Tbsp Hsao Xing wine
  • 2 Tbsp Light Soy Sauce
  • Dark Soy Sauce
  • Olive oil or canola
  • 1 Tbsp Sugar
  • Water


Method:

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

  1. Heat some oil in a wok or pan.
  2. Add in the spices and cook until fragrant.
  3. Add the chicken pieces. Stir fry on high heat to seal the chicken and infuse the flavours.
  4. Add the potato slices and stir to seal
  5. Add the sliced green onions
  6. Add two chopped tomatoes
  7. Stir to mix and coat.
  8. Add about ½ cup of water. Bring to the boil.
  9. Add soy sauce and 1 Tbsp Hsao Xing
  10. Simmer until the chicken is cooked.
  11. Transfer to a large serving plate,.
  12. Add some freshly cooked wide noodles to the plate and mix with the plate contents.

    To see how it's made authentically. Look here