Turbo Charged Xinjiang Big Plate Chicken

Ingredients

• For the hand-pulled noodles:
• 400 grams all-purpose flour
• 3/4 teaspoon fine sea salt
• 200 grams water
• Tapioca or potato starch, for coating (we’re using tapioca starch instead of oil because it adds more chew and a nice sheen to the noodles)
• For the chicken:
• 1,500 grams whole, free-range chicken (do not use boneless skinless chicken breast)
• 1 tablespoon extra-dark soy sauce
• 1 handful dried whole chiles (arbol or Thai)
• 5 dried bay leaves
• 2 small red bell peppers, diced
• 2 1/2 tablespoons (45 grams) doubanjiang (Sichuan broad bean chili paste)
• 1/4 cup gochugaru (Korean chili flakes)
• 3 tablespoons (60 grams) strawberry jam
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground fennel
• 1 teaspoon ground Sichuan peppercorns
• 1 teaspoon five spice powder
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon ground sand ginger (if unavailable, try ground galangal)
• 12 garlic cloves, smashed and peeled
• 1 small nub ginger, sliced
• 1 red onion, peeled and diced
• 5 tablespoons canola oil
• 3 tablespoons toasted sesame oil
• 1/4 cup (60 grams) shaoxing wine
• 3 cups (720 grams) chicken stock
• 4 tablespoons (60 grams) fish sauce
• 1 tablespoon chicken powder/bouillon powder
• 2 teaspoons Dijon mustard
• 1 large potato, peeled and cut into bite-size chunks
• 4 green jalapeño peppers (or 1 large poblano or green bell pepper if you’re not spice lover), de-seeded and cut into bite-size chunks
• 4 red jalapeño peppers (or 1 large red bell pepper), de-seeded and cut into bite-size chunks

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