For marinating the chicken:
4 boneless skinless chicken thighs
1 teaspoon light soy sauce
1 teaspoon sesame oil
2 teaspoons shaoxing wine
1 teaspoon cornstarch
For the rest of the dish:
3 tablespoons oil
4 star anise
1 cinnamon stick
5 bay leaves
6 slices fresh ginger
5 cloves garlic, roughly chopped
1 tablespoon Sichuan peppercorns
6 -10 whole dried red chilies (optional)
1½ teaspoons sugar
2 medium potatoes, peeled and cut into bite-sized pieces
1 carrot, thinly sliced
2 teaspoons dark soy sauce
1½ tablespoons light soy sauce
2 tablespoons shaoxing wine
3 – 5 cups water, start with 3 cups and add more as needed
8 oz. dried noodle of your choice, preferably a thicker-style flat noodle
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
Salt to taste
1 scallion, sliced
Start by marinating the chicken. Cut the chicken thighs into bite-sized pieces and transfer to a bowl with the marinade ingredients. Set aside for 20 minutes while you prep the rest of the ingredients.
When you’re ready to cook, heat the oil in a wok over low heat. Add the star anise, cinnamon stick, bay leaves, ginger, garlic, Sichuan peppercorns, chilies, and sugar. Cook this mixture for 2 minutes, making sure they don’t burn. Add the chicken and turn up the heat. Stir-fry until the chicken is seared.
Add the potatoes and carrots and stir-fry for a minute. Then add the dark soy sauce, light soy sauce, shaoxing wine, and 3 cups water. Bring to a boil and reduce the heat to medium. Cover the wok and cook for 15 minutes, until the potatoes are tender.
While the chicken is cooking, bring a pot of water to a boil. Follow the package instructions to cook the noodles. Drain.
Once the potatoes are cooked through, by now, there should be at least 1 1½ cups of liquid in the wok so add more water if needed.To your wok, stir in the bell peppers. Cover and simmer for another 5 minutes. Taste the dish and season with salt to taste. Now transfer the noodles to a large plate, and cover with your chicken and vegetables. Sprinkle with scallions and serve immediately!
Note: If you want more sauce, add a little more water to the wok. If the sauce is too thin, just turn up the heat to reduce and thicken the sauce.