Jasmine Mangalaseril | InkstainedApron.com

Yield/Servings Serves 6 to 8

Tohogoshi Narin (Big Plate Chicken)

30 minPrep Time

45 minCook Time

1 hr, 15 Total Time

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Ingredients

• 80 ml - 125 ml (⅓ - ½ cup) peanut oil, as needed
• 1 tablespoon sugar
• 8-9 skinless bone-in chicken thighs (approx. 1 kg/2 lbs, total weight), cut into 5 cm (2") chunks
• ½ onion, sliced from pole to pole
• 3 tablespoons Shaoxing cooking wine OR dry sherry
• 6 - 10 whole dried chillies, to taste
• 3 cm (1¼") ginger, sliced thin
• 1 or 2 star anise pods, to taste
• 2 teaspoons whole Sichuan peppercorns
• 1 teaspoon black pepper
• 70 g (approx. 125 ml/½ cup) chopped garlic
• 1 cinnamon stick
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds, optional
• 1 black cardamom pod (do not use green or white cardamom)
• 2 tablespoons dark soy sauce
• 2 - 3 chopped tomatoes (approx. 250-375g/ ½-¾ lb), optional
• 3 Yukon Gold potatoes (approx. 660g/ ½ lb, total weight), cut into 5 cm (2") chunks
• Water, as needed
• 2 carrots (approx 125 g/ ½ lb, total weight), cut into 5 cm (2") chunks
• 1 green bell pepper, sliced into strips
• 1 red bell pepper, sliced into strips
• 2 green onions (green parts only), cut into 3 cm (approx 1") lengths
• Salt, to taste
To serve
• Flat noodles, naan, or rice

Method

• Heat the oil over medium heat. Add sugar and stir for a minute or two until until it caramelises. Add chicken and onions and stir. Add wine and cook for 5 minutes, stirring occasionally.
• Add chillies, ginger, star anise, Sichuan pepper, black pepper, garlic, cinnamon stick, cumin seeds, fennel seeds (if using), and cardamom. Mix well and cook for 2 -3 minutes. Stir in soy sauce, tomatoes (if using), and potatoes. Add water to barely cover. With the lid off, heat for five minutes before adding carrots. Keep the pan uncovered and bring to a boil before reducing the heat to a simmer. Skim any froth that appears. Let simmer for 15 minutes while stirring occasionally.
• Add bell peppers. Stir and cook until the potatoes become fork tender, about 5 minutes. Taste and adjust for salt. When ready, remove the cardamom pod, cinnamon stick and start anise. Sprinkle with green onions and serve.