Ingredients

• 400 g plain wheat flour
• 230 ml water
• ½ tsp salt
• 2 tbsp vegetable oil
• 1.5 kg whole halal chicken
• 600 g potatoes
• 2 long green peppers
• 1 onion
• 15 dried red chillies
• 1 tbsp whole Sichuan peppercorns
• 2 star anise
• 1 stick cinnamon or cassia bark
• 3 leaves bay leaves
• 30 g fresh ginger
• 8 cloves garlic
• 2 stalks spring onions
• 30 g rock sugar
• 2 tbsp Pixian chilli bean paste
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 4 tbsp vegetable oil
• 1 L hot water
• to taste salt

Method

1. 01
   Knead the dough Mix the flour and half a teaspoon of salt in a bowl, add the lukewarm water a little at a time, and knead for about ten minutes into a smooth, soft dough.
2. 02
   Rest the dough Cover the dough with a damp cloth and leave it to rest for thirty minutes.
3. 03
   Shape and oil strips Divide the dough into eight pieces, roll each into a short thick log, flatten it slightly, brush all over with oil, cover, and rest for another thirty minutes while you cook the chicken.
4. 04
   Caramelise the sugar Heat four tablespoons of oil in a wok or wide heavy pot over low heat, add the rock sugar, and stir until it melts and turns a deep amber colour, about two minutes.
5. 05
   Fry the chicken Turn the heat to high, add the chicken pieces and stir fry until they are coated in the caramel and lightly browned, about five minutes.
6. 06
   Add the whole spices Add the dried chillies, Sichuan peppercorns, star anise, cinnamon, bay leaves, ginger, garlic and the white parts of the spring onions, and stir fry for one minute until fragrant.
7. 07
   Season the chicken Stir in the chilli bean paste, light soy sauce and dark soy sauce, and fry for one minute until the oil turns red.
8. 08
   Braise the chicken Pour in the hot water so it just covers the chicken, bring it to a boil, then cover and simmer on medium low heat for twenty minutes.
9. 09
   Add the potatoes Add the potato chunks, stir, cover again and simmer for fifteen minutes until the potatoes are tender and the sauce has thickened slightly.
10. 10
    Boil water for noodles While the stew simmers, bring a large pot of water to a rolling boil.
11. 11
    Pull the noodles Press one dough strip flat, stretch it slowly into a long wide belt about three centimetres across by pulling the ends and slapping it gently on the counter, then drop it into the boiling water and repeat with the rest.
12. 12
    Cook the noodles Boil the noodles for about three minutes until they float and are cooked through, then lift them out and drain.
13. 13
    Finish the stew Add the green peppers, onion and green parts of the spring onions to the chicken, taste and add salt if needed, then cook uncovered for three minutes so the peppers stay a little crisp.
14. 14
    Serve on a big plate Spoon the chicken and potatoes onto a large platter, then lay the noodles on the plate and toss them through the sauce at the table.