Xinjiang Saute Spicy Chicken (Xin Jiang Da Pan Ji 新疆大盘鸡) originated in Xinjiang, China. It is a stir-fried mixture of chicken, potatoes and chillies and was originally served in restaurants next to the highways in Xinjiang as a quick solution to fill the hunger of truck drivers. The rich flavour and hearty taste later made it one of the most popular dishes in China.

Mr Gao's Kitchen
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Ingredients (2-3 servings)
Chicken drumsticks (or Whole Chicken) 6
Potatoes 1
Bell pepper 1
Chillies 4
Green onion 2
Ginger 1
Garlic 3
Star anise 2
Cinnamon 1
Old soy sauce 2 tbsp
Chinese cooking wine 1 tbsp
Spicy bean paste 1 tbsp
Cooking oil 50ml
White pepper 5g
Corn starch 5g
Salt 3g

Recipe
1 Cut the potatoes into cubes, slice the bell peppers, cut the spring onions into 2-3 cm pieces, slice the garlic, slice the ginger and cut the chillies into small pieces.
2 Chop the chicken thighs into small pieces, I chose chicken drumstick meat because it tastes better, you can also use a whole chicken.
3 Turn the gas on to high heat and when the wok is hot pour in about 50ml of cooking oil, then pour in about 30g of sugar and stir-fry the sugar continuously until it turns caramel colour.
4 Add the chicken to the wok and cook, stirring constantly until browned.
5 Add the spring onions, ginger, garlic, chilli, star anise and cinnamon to the wok and stir-fry well.
6 Add the potatoes to the wok and stir-fry well
7 Pour a spoonful of cooking wine, a spoonful of soy sauce and a spoonful of spicy bean paste into the wok and stir-fry well
8 Pour in the appropriate amount of boiling water, cover the pan, turn the gas to medium heat and simmer for 15 minutes.
9 turn the heat up to high to evaporate the water and add some water starch, which will thicken the soup
10 Add the bell peppers and stir-fry well.
11 Add about 2g salt, toss well and serve!

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