Authentic Asian Sauces
Big Plate Chicken
What you’ll need
Ingredients
- 2.5–3 lbs. whole chicken cut into pieces
- 2 Tbsp. cooking wine
- 3 slices ginger
- 5 cloves garlic
- 2 stalks green onion chunks
- 2 pcs. bay leaves
- 1 pc. cinnamon bark
- 1 Tbsp. Sichuan peppercorns
- 2 pcs. star anise
- 12 oz. potato chunks
- 3 oz. green bell pepper
- 3 oz. red bell pepper
- 5 oz. onion chunks
- 1 lb. noodles
- 4 Tbsp. vegetable oil
Seasoning
- 4 Tbsp. Lee Kum Kee Chili Bean Sauce (Toban Djan)
- 4 Tbsp. Lee Kum Kee Premium Soy Sauce
- some Lee Kum Kee Premium Dark Soy Sauce
- a pinch salt
- 1 Tbsp. Lee Kum Kee Chicken Bouillon Powder
Made with
Lee Kum Kee products
How to make it
-
Heat oil in a pot, add chicken and stir-fry over high heat until slightly browned. Add cooking wine, ginger, garlic, green onions, bay leaves, cinnamon bark, Sichuan peppercorns and star anise, stir-fry to release aroma.
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Add Lee Kum Kee Chili Bean Sauce (Toban Djan) and Lee Kum Kee Premium Soy Sauce, stir-fry until fragrant. Pour in enough water to cover the chicken. Add Lee Kum Kee Premium Dark Soy Sauce for color, bring to a boil, then simmer over low heat for 30 minutes.
-
Add potatoes, green and red bell peppers and onions. Simmer for another ten minutes. Season with salt and add Lee Kum Kee Chicken Bouillon Powder.
-
In a separate pot, bring water to a boil. Add noodles and cook until nearly cooked. Remove and place in a serving dish. Pour the cooked chicken over the noodles and serve.
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