中文：大盘鸡
This is one of the most popular dishes in my family. Every single time I make it, the whole dish would be finished really fast. The traditional way to enjoy it is to serve the chicken in a large bowl first; and when chicken is half gone, toss the remaining spicy sauce with wide and thin homemade noodles. It is so good that right now I am literally drooling when I am typing the recipe. O(∩_∩)O~
Ingredients:
1 small/ medium size chicken
3 to 4 medium size potatoes
4 to 6 jalapeno peppers (substitute with 1 green bell pepper if you are not into spicy food)
4 to 6 fresh chili peppers (optional)
4 to 5 tablespoons Pixian spicy fermented bean paste (available in most Asian grocery stores)
1 to 2 teaspoons Sichuan peppercorns (available in most Asian grocery stores)
1 1/2to 2 tablespoons sugar
2 to 4 tablespoons soy sauce
1 can room temperature beer
1 handful of dried red chilies
2 gloves of garlic
1 small piece of ginger, thinly sliced
1 to 2 star anises
2 to 3 pieces of dried rhizoma
2 to 3 clovers
5 to 6 tablespoons cooking oil
salt to taste
Directions:
Pixian spicy fermented bean paste is one of must have key ingredients in Sichuan style cooking. You should be able to get it from Asian grocery store. The most authentic ones are produced in Pixian area, Sichuan province, China.
I grew my own fresh chili peppers in the summer time. Can’t wait for the next summer!
Directions:
Rinse the chicken and dice it into 1 inch pieces with a sharp cleaver.
Peel the potatoes or brush them thoroughly if you would like to leave the skins on. Cut each potato into 6 or 8 pieces.
Coarsely chop each fresh pepper to 3 to 4 small pieces.
Peel and thinly slice the garlic.
Rinse the dried chilies and cut all of them into halves.
Heat the wok over high heat. Add cooking oil, and then sugar. When sugar turns into golden color syrup, add chicken and stir fry until chicken is golden brown too.
Add ginger, garlic, Sichuan peppercorns, dried chilies, star anises, dried rhizome and clovers. Stir fry for a couple minutes. Add Pixian spicy fermented bean paste.
Stir fry for another couple minutes. Add beer. When the broth boils, cover with lid and simmer for 15 minutes. Add potatoes and jalapeno peppers. Cook over medium heat for 10 minutes.
The Pixian spicy fermented bean paste is usually quite salty, so I don’t add any extra salt.
I need my wok for another dish. So I transfer the chicken to a Le Creuset cast iron pot to finish cooking.
Serve immediately.
The most authentic way is to serve it with broad thin freshly made noodles. I skip it this time.
