serves
4
prep
15 minutes
cook
15 minutes
difficulty
Mid
serves
4
people
preparation
15
minutes
cooking
15
minutes
difficulty
Mid
level
Stream free On Demand
Noodles
Watch The Full Episode Here
PG
Watch The Full Episode Here
PG
Ingredients
- 60 ml (¼ cup) vegetable oil
- 1 tsp Sichuan peppercorns
- 10 dried red chillies
- 4 garlic cloves, sliced
- 2 cm piece ginger, peeled and sliced
- 2 star anise
- 1 piece cassia or cinnamon stick
- 3 bay leaves
- 800 g chicken thigh fillets, cut into bite - sized pieces
- 2 tbsp doubanjiang (Sichuan chilli bean paste)
- 1 large potato, peeled and cut into 2 cm chunks
- 1 red capsicum, cut into chunks
- 1 green capsicum, cut into chunks
- 1 onion, cut into chunks
- 1 tbsp Shaoxing wine
- 1 tbsp dark soy sauce
- salt, to season
- ½ tsp sugar
- 5 spring onions, cut into 5 cm lengths
- 1 tsp cornstarch mixed with ¼ cup cold water
- 1 packet wide wheat (biang) noodles (about 2-3 cm wide, dried is fine), or pappardelle
- ¼ cup chopped coriander, to serve
Instructions
- Heat the oil in a large wok or saucepan over medium heat. Add the peppercorns, chillies, garlic, ginger, star anise, cassia and bay leaves. Fry for 1 - 2 minutes or until fragrant, then add the chicken and doubanjiang, and fry for a further minute or so. Add the potato, capsicums and onion and toss to coat in the oil.
- Add the Shaoxing wine, dark soy sauce, salt, sugar and 250 ml (1 cup) water and bring to a simmer. Cover and simmer for about 10 minutes or until the vegetables are tender. Taste and adjust seasoning, then stir in the spring onions. Thicken the sauce with a little cornstarch if you like.
- Meanwhile, bring a large saucepan of water to the boil and cook the noodles according to packet instructions. Drain and transfer to a serving plate.
- Spoon the chicken over the noodles and scatter with the coriander to serve.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Noodles
