Da Pan Ji - 大盘鸡 - chicken with wide noodles

Da Pan Ji - 大盘鸡chicken with wide noodlesIngredients:mie:300 grams of flour1/4 tsp salt150 ml of wateroilwaterchicken:800 g chicken thighs11 cloves of garlic10 cm jahe/ginger3 star anise2 cassia/cinnamon sticks1 bay leaf9 dried lomboks1 tbsp Sichuan pepper1 1/2 tbsp dark soy sauce250 ml hot water2 tbsp oilvegetables:1 red pepper1 green pepper1 potato1 onion3 spring onions7 sprigs of corianderPreparation:Mix the salt with the flour. Then add the water little by little and mix while stirring until the flour is absorbed. Then knead it into a homogeneous dough and let it rest for 10 minutes. Then knead it for another 2 minutes. Then divide the dough into 6 portions and roll each portion into a cylindrical shape. Roll the portions in the oil, wrap in foil and let the dough rest for at least 60 minutes.Cut the meat into small pieces. Chop the garlic, jahe and lomboks finely or into pieces. Cut the onion into thin strips, the potato into thin slices/pieces and the peppers into cubes. Cut the spring onion into pieces.Heat the oil in a pan and fry the chicken until it changed color. Then add the chicken ingredients and mix well. Then add the water and cover the pan and let it cook for 10 minutes.Then add the peppers, potatoes and onions and let it cook for another 5 minutes. Then add the spring onion and mix well.Heat water in a pan and bring to the boil. In the meantime, roll out the dough (6 cm wide) and then stretch it lengthwise. Add it to the water and cook for 2 minutes.Spoon the noodles onto a plate and add the chicken and vegetables, sprinkle the coriander on top and serve.