Big Plate Chicken | Recipes | Lee Kum Kee Home Canada
Stir-fry tender chicken in a fragrant blend of chili bean sauce and soy sauce, then simmer with vibrant vegetables, finally pour it into textured cooked noodles.
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Cooking tools:
- Stove
- Pot
- Chef's knife
- Cutting board
- Wooden spoon
- Serving platter
- Tongs
Ingredients
- 1.3 KG whole chicken cut into pieces
- 2 Tbsp. cooking wine
- 3 slices ginger
- 5 cloves garlic
- 2 stalks green onion chunks
- 2 pcs. bay leaves
- 1 pc. cinnamon bark
- 1 Tbsp. Sichuan peppercorns
- 2 pcs. star anise
- 350 g potato chunks
- 90 g green bell pepper
- 90 g red bell pepper
- 150 g onion chunks
- 450 g noodles
- 4 Tbsp. vegetable oil
- 4 Tbsp. Lee Kum Kee Chili Bean Sauce (Toban Djan)
- 4 Tbsp. Lee Kum Kee Premium Soy Sauce
- some Lee Kum Kee Premium Dark Soy Sauce
- a pinch salt
- 1 Tbsp. Lee Kum Kee Chicken Bouillon Powder
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