Big Plate Chicken with Belt Noodles (大盘鸡)

My method points to you how to make it from scratch with a great workflow. Mix with chopsticks until no more loose flour can be seen. Knead again for about 2 minutes until very smooth (see note 2).

Cover with cling film then rest for at least 1 hour. Add all the herbs, spices and seasonings for the chicken.

Put in bell pepper, potato and onion (add some hot water if appear to be dry). Stir around then leave to cook for a further 5 mins until the vegetables become tender.

When the dough is well rested, bring a large pot of water to a full boil. While waiting, use a rolling pin to flatten each dough piece into a rectangle shape.

Pick up one piece by holding each end gently. The movement should be smooth and consistent.

As your arms move apart, bounce the noodle against the worktop to help it stretch further (Please refer to the tutorial video below). Repeat until you finish all six pieces of dough.

Transfer the noodles to a large serving plate/bowl using a pair of chopsticks.