Poulet au grand plat du Xinjiang (Da Pan Ji)

• 1.2 kg chicken thighs and drumsticks, bone-in, skin-on, cut into bite-sized pieces
• 3 tbsp vegetable oil
• 1 tbsp whole cumin seeds
• 1 tsp ground cumin
• 2 star anise
• 1 piece (5 cm) cinnamon stick
• 2 bay leaves
• 4–6 dried red chilies, left whole
• 1 tbsp doubanjiang (fermented chili bean paste)
• 6 cloves garlic, smashed
• 1 thumb-sized piece ginger, sliced
• 1 onion, cut into wedges
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tsp sugar
• 330 ml beer (or substitute water or chicken stock)
• 500 g potatoes, peeled, cut into large chunks
• 2 (1 red, 1 green) bell peppers, cut into chunks
• 2 long green chilies, mild, sliced on the diagonal
• salt, to taste
• 300 g wide fresh wheat noodles (or dried wide noodles), for serving

Nutrition