Dapanji (Xinjiang big plate chicken)

Cut the chicken into large pieces, bone-in. Cut the potatoes into large wedges, the red onion into petals, the bell pepper into wide strips, the green onion into 4 cm pieces, the ginger into thin slices, and the garlic into slices.

Heat the oil in a heavy-bottomed pot. Add the Sichuan peppercorns, star anise, cinnamon stick, bay leaves, and dried chili peppers; warm for 30–40 seconds to let the oil take on their aroma.

Add the sugar and chicken pieces. Sauté over medium-high heat for 7–8 minutes, turning, until the chicken is browned.

Add the red onion, ginger, garlic, and soy sauce, stir, and cook for another 2 minutes. Pour in the beer, season with salt to taste, bring to a boil, cover, and simmer for 15 minutes.

Add the potatoes, cover, and simmer over medium heat for 15–20 minutes, until the potatoes are tender and the sauce is thick and rich.

Add the bell pepper and green onion, and cook uncovered for another 5 minutes so the pepper keeps its texture. Remove from heat and let the dish rest for 5 minutes.

Meanwhile, boil wide wheat noodles in salted water according to the package instructions, usually 7–8 minutes. Drain, arrange the noodles on a large plate, top with the chicken, potatoes, and peppers, and generously ladle the sauce over everything.