Xin Jiang Big Plate Chicken 新疆大盘鸡
2 chicken thigh, cut into small piece
5 medium potatoes, skinned & quartered
6 slices ginger
1 large onion, quartered
4 garlic cloves
5 dried chilies, soaked for 20 minutes
1 cinnamon stick
1 tspn cumin seeds
1 tspn sichuan peppercorn
2 pieces star anise
150ml shaoxing wine
1 TB bean paste
2 cups water
2 TB oyster sauce
3 TB light soy sauce
1/2 TB sugar
* some corn flour for chicken coating
* thickening : 2TB water mixed with 1 tspn corn flour
(1) coat chicken pieces with corn flour then fry till golden brown, set aside.
(2) fry potatoes till brown as well, set aside.
(3) now, discharge extra oil from wok or frying pan and leave just enough cooking oil for cooking.
(4) preheat wok and stir in cumin seeds, sichuan peppercorn, star anise, dried chilies and cinnamon stick let to saute till fragrant.
(6) now, add in water and the remaining seasoning, bring it to boil till potato & meat became tender. Add in extra water if possible.
(7) when ready, stir in thickening till gravy became thicken but not too dry.