Xinjiang big plate chicken (Dapanji)

1. Cut the chicken thigh fillets into large chunks, the potatoes into large cubes, the onion into wedges and the peppers into large pieces; slice the ginger.

2. Heat the oil in a wide wok or pan, add the sugar and stir until it turns a light caramel colour, then add the chicken and stir-fry over high heat for 4-5 minutes until caramelised on all sides.

3. Add the dried chillies, Sichuan pepper, star anise, ginger, garlic and doubanjiang and fry for 1 minute, then pour in the Shaoxing rice wine, soy sauce and water and season with salt.

4. Add the potatoes, cover and simmer over medium heat for 25 minutes until the potatoes are tender and the sauce has thickened; add the onion and peppers for the last 5 minutes.

5. Meanwhile cook the wide Chinese wheat noodles and drain.

6. Spread the noodles on a large platter, pour the chicken with the potatoes and thick sauce on top and serve immediately – the noodles soak up the sauce.

Tip: A Xinjiang truck drivers' dish, served on one big platter for the whole table: the thick, wide noodles soak up the spicy sauce at the end. If you can't find wide noodles, tagliatelle work well too.