Da Pan Ji (Big Plate Chicken)

Caramelise the sugar

Heat the oil in a large heavy pot over medium heat, add the rock sugar, and stir until it melts into a deep amber caramel, about two minutes.

Sear the chicken

Add the chicken pieces to the caramel and stir-fry for five minutes until browned and coated in colour on all sides.

Add the spices

Add the dried chillies, Sichuan peppercorns, star anise, garlic and ginger, and stir-fry for one minute until fragrant.

Add vegetables and braise liquid

Add the onion and potato, then pour in the light soy sauce, dark soy sauce, Shaoxing wine and water, and bring to a boil.

Braise

Cover and simmer for twenty-five minutes until the chicken and potato are tender.

Add the peppers

Uncover, add the bell pepper chunks, and simmer for a further five minutes until the peppers soften slightly and the sauce reduces.

Boil the noodles

While the sauce reduces, bring a separate pot of water to a boil and cook the wide belt noodles for four minutes until tender, then drain.

Assemble and serve

Spread the noodles over a large platter and heap the chicken, vegetables and sauce on top, then serve family-style straight from the platter.