Big plate chicken

Step 1: Bring a large wide pot or wok of water to the boil and cook the 14 oz wide flat wheat noodles until just tender (check the packet; fresh ones need 3–4 minutes). Drain, rinse briefly and toss with 1 tbsp neutral oil so they don't stick. Set aside and dry the pot.

Step 2: On a separate board, pat 2 ⅝ lb bone-in chicken thighs and drumsticks dry. Heat 3 tbsp neutral oil with ⅔ oz rock sugar in the pot over a medium heat until the sugar melts and turns amber, about 2 minutes.

Step 3: Add the chicken and stir-fry over a high heat for 5 minutes until browned all over and glazed.

Step 4: Add 10 dried red chillies, 1 tsp Sichuan peppercorns, 2 star anise, 1 cinnamon stick, 2 bay leaves, ⅔ oz fresh ginger and 6 garlic cloves and stir for 1 minute until fragrant. Stir in 1 ½ tbsp Pixian chilli bean paste (doubanjiang) until the oil turns red.

Step 5: Add 2 tbsp light soy sauce, 1 tbsp dark soy sauce and 3 cups hot water, bring to the boil, then cover and simmer over a medium-low heat for 10 minutes.

Step 6: Add 1 ⅛ lb floury potatoes, cover again and simmer for 15 minutes until a knife slides into the potato. Adding them at the start is a common mistake: they collapse into mash before the chicken is done.

Step 7: Add 1 onion and 2 green peppers and cook uncovered over a medium-high heat for 3–4 minutes until the peppers are bright and the sauce has thickened. Check the chicken: the thickest piece must reach 165°F (165 °F) with clear juices. Season with ½ tsp salt.

Step 8: Spread the noodles on a large platter, pile the chicken and potatoes on top and pour over the sauce. Toss the noodles through the gravy at the table and scatter with spring onion.