Spicy chicken with noodles in large plate, a Xinjiang specialty
Prep Time15m
Cook Time30m
Yield4 servings
Cuisine
Spicy:
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Ingredients
Chicken 800g
Potato 300g
Bell pepper 200g
Dried chilies 10
Sichuan peppercorn 1 tbsp
Ginger 30g
Garlic 30g
Soy sauce 4 tbsp
Rice wine 2 tbsp
Noodles 400g
Steps
Prepare all ingredients: wash, cut, and measure everything before cooking (mise en place).
Heat oil in a wok over high heat. Add aromatics (ginger, garlic, scallions) and stir briefly until fragrant.
Add the main ingredient (meat/vegetables/tofu) and cook using the appropriate technique.
Add seasonings and sauce. Stir well to coat evenly. Adjust heat as needed.
Continue cooking for 2-5 minutes until the main ingredient is cooked through and well seasoned.
Transfer to a serving plate, garnish with scallions or cilantro, and serve hot.
Tips
Have all ingredients prepped and measured before you start cooking. Chinese stir-fry moves fast once the wok is hot - there is no time to chop or measure mid-cook.
