Xinjiang Big Plate Chicken

Clean and cut the chicken into pieces. Blanch in cold water, skim off foam, then drain. / 鸡肉洗净斩块，冷水下锅焯水，撇去浮沫后捞出沥干。

Heat oil in a wok. Add Sichuan peppercorns and star anise, fry until fragrant. Add dried chilies and fry until they change color. / 锅中倒油，放入花椒、八角炒香，加入干辣椒炒至变色。

Add chicken pieces and stir-fry over high heat until lightly golden. Add ginger slices and garlic, continue stir-frying. / 放入鸡块大火翻炒至表面微黄，加入姜片、蒜瓣继续翻炒。

Add doubanjiang and fry until the oil turns red. Pour in cooking wine, light and dark soy sauce, stir well. / 加入郫县豆瓣酱炒出红油，倒入料酒、生抽、老抽翻炒均匀。

Add hot water to cover the chicken. Bring to a boil, then simmer for 20 minutes. / 加入没过鸡肉的热水，大火烧开后转小火炖煮20分钟。

Add potato cubes and continue simmering for 15 minutes until tender. / 加入土豆块，继续炖煮15分钟至土豆软烂。

Add bell peppers and scallions. Reduce sauce over high heat until thick. / 放入青红椒块和大葱段，大火收汁至浓稠。

In another pot, cook the wide noodles until done. Drain and place at the bottom of a serving plate. / 另起锅煮宽面条，煮熟后捞出铺在盘底。

Pour the chicken and sauce over the noodles. Serve hot. / 将大盘鸡连汤带料浇在面条上即可上桌。