Big Plate Chicken

Recipe from 老东北美食's Youtube Channel

View the author's original recipe video HERE

This dish originally originated from Xinjiang and has been modified in Northeastern Chinese cuisine. It goes exceptionally well with rice and its unique seasoning is sure to make you crave more rice than usual.

Ingredients

Chicken leg quarter
Green bell pepper
scallion
garlic
ginger
Sichuan peppercorn
Start anise
Dried chilis
Dried bay leaves
soy sauce
salt

Procedures

Cut 2 chicken leg quarters, 2 medium-sized potatoes, and 1 green bell pepper into medium chunks.
Cut 2 stalks of scallion into large chunks and slice 1 tiny piece of ginger. Chop 5-6 cloves of garlic into tiny pieces.
Heat 6-7 tablespoons of oil in a large frying pan or a wok. Add 2-3 dried chilis, 2 star anises, 2 dried bay leaves, and 1 tablespoon of Sichuan peppercorn. Cook them until you smell the fragrance, and then add the chicken pieces and cook for 4-5 minutes.
Add the scallion chunks and ginger slices inside and cook for 1-2 minutes. Then add 4 tablespoons of soy sauce and the chopped potatoes inside and cook for another 3-4 minutes.
Add 1 teaspoon of salt and add water inside until everything is 3/4 immersed under the liquid. Bring everything to a boil, then boil the heat and let it simmer for 20 - 25 minutes.
Pick out all the spices, and then add the chopped bell pepper chunks. Mix everything up and cook for another 2-3 minutes.
Add the chopped garlic and mix everything up nicely. Take everything out and serve. This dish can be served on freshly cooked noodles.