Amanda Taste | Spicy Chicken Stew
Today, I will teach you how to make the classic combination of spicy chicken stew and wide hand-pulled noodles. Large chunks of chicken and potatoes are cooked to be flavorful, tender, and soft, while the chewy wide noodles soak up the savory sauce, combining the essence of the entire dish. It's satisfying to enjoy such a plate, isn't it?
Ingredients
Steps
Mix 150g of all-purpose flour with 80ml of water and 1g of salt, knead into dough (it doesn't have to be very smooth), wrap it in plastic wrap, and let it rest for 20 minutes.
Knead the dough until smooth, then divide it into three equal parts.
Shape each portion of dough into an oval, coat evenly with oil, cover with plastic wrap, and let it rest for at least 1 hour, preferably over 2 hours.
Flatten the dough and use a chopstick to press a groove in the center.
Gently stretch the dough from both sides while tapping it on the countertop; be careful not to use too much force to avoid tearing.
After tapping and stretching, continue stretching by hand until the dough turns into evenly thick noodles.
Following the groove in the middle, tear the dough along the line. Break one end, and you'll have a long strip of noodles.
Blanch 1 tomato in hot water, peel and cut it into chunks. Peel and cut 2 potatoes into large dices, 1 white onion into chunks, 4 green peppers into chunks, and slice a small piece of ginger and peel 5 garlic cloves.
Cut a young chicken into large pieces. Avoid using old stewing hens. Cut the vegetables and chicken into slightly larger pieces as they will cook for a long time.
Heat oil in a wok. Add 1 tbsp Sichuan peppercorns over low heat to infuse the oil with fragrance, then remove them.
Add the chicken pieces to the wok and fry until evenly browned and the fat is rendered, then set aside.
Add 30g of crushed rock sugar to the wok and stir over medium-low heat until it melts into an amber color.
Quickly add the ginger slices, garlic cloves, 1 piece of star anise, a small piece of cinnamon stick, and a handful of dried chili peppers to the wok and stir-fry until fragrant. Then add half of the onion chunks and tomato chunks and stir-fry until fragrant.
Return the chicken to the wok. Add 1 can of beer and let the alcohol evaporate slightly. Add 2 tbsp of soy sauce, 2 tbsp of oyster sauce, and the potato chunks. Cover and simmer over low heat for 30-40 minutes.
Once the chicken is tender, add 1 tsp of salt to taste. Add the green peppers and remaining onion chunks, and cook over high heat to reduce the sauce slightly. The sauce will be used to coat the noodles, so don't let it dry out completely.
Bring a pot of water to boil. Add the noodles and cook for 1-2 minutes.
Drain the noodles and place them on the plate. Pour the spicy chicken stew over the noodles, and you're done.