Danpanji

Ingredienser

For the noodles:

300 g all-purpose flour

¼ teaspoon salt

150 ml water

cooking oil - for coating the dough

For the chicken:

2 tbsp cooking oil

800g chicken thigh, cut in chunks

1½ tablespoon Sichuan chilli bean paste

1½ tablespoon dark soy sauce

1 tablespoon Sichuan peppercorns

1 bay leaf

2 pieces cassia cinnamon

3 star anise

1 handful dried chilli - or to taste

10 cloves garlic

10 pieces sliced ginger (75-100% volume of garlic)

For the vegetables:

1 onion, diced

3 spring onions, chopped

3 big potatoes, cut in thin pieces

1 green bell pepper, cut in chunks

1 red bell pepper, cut in chunks

Coriander - optional

Fremgangsmåte

Make & rest the dough (1 hour 15 mins)

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Mix flour and salt. Add water gradually. Mix with chopsticks until no more loose flour can be seen.

Combine and knead briefly into a dough. Flour of different brands has slightly different water absorption capacity. You may need to reduce/increase the water volume a little to achieve the desired dough texture.

Cover and leave to rest for 10 minutes. Knead again for about 2 minutes until very smooth.

Divide the dough into 6 parts. Roll each piece into a gherkin shape.

Coat them with oil thoroughly. Cover with cling film then rest for at least 1 hour

(Chop chicken and veg while waiting)

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Cook the chicken & vegetables (20 mins)

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Heat up the oil in a wok/large pot. Stir in the chicken. Fry until pale.

Add all the herbs, spices and seasonings for the chicken. Pour in 250ml (1 cup) hot water. Cover with a lid. Leave to cook for 10 mins.

Put in bell pepper, potato and onion (add some hot water if appear to be dry). Stir around then leave to cook for a further 5 mins until the vegetables become tender. Add scallions at the end.

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Pull and cook the noodles (5 mins)

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When the dough is well rested, bring a large pot of water to a full boil.

While waiting, use a rolling pin to flatten each dough piece into a rectangle shape.

Pick up one piece by holding each end gently. Pull in opposite directions. The movement should be smooth and consistent.

As your arms move apart, bounce the noodles against the worktop to help it stretch further. Drop the pulled noodles into boiling water.

Pull the second one and drop it in. Repeat until you finish all six pieces of dough. Leave to cook for 1-2 minutes.

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Assemble the dish

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Transfer the noodles to a large serving plate/bowl using a pair of chopsticks.

Pour in the cooked chicken & vegetables.

Garnish with coriander if using. Stir well & enjoy immediately.