Sichuan Chicken
Mushroom Gravy Noodles

Bold, spicy, and deeply savory, these hand-pulled style noodles are topped with a rich shiitake and chicken ragout infused with Sichuan peppercorns and doubanjiang.

Ingredients

• 300 g chicken breast
• 150 g fresh shiitake mushrooms
• 400 g fresh wheat noodles
• 2 tbsp spicy bean paste (doubanjiang)
• 1 tbsp sweet bean sauce (tianmianjiang)
• 1 tbsp oyster sauce
• 30 g spicy hot pot base
• 3 green onions
• 1 tsp Sichuan peppercorns
• 2 star anise
• 2 bay leaves
• 1 cinnamon stick
• 5 dried chili peppers
• 12 tsp sugar
• 12 tsp chicken essence
• optional salt
• to taste fresh cilantro

Instructions

1. 1Dice the shiitake mushrooms

   

   Place the cleaned shiitake mushrooms on a cutting board and dice them into small, uniform pieces. Ensure the pieces are roughly the same size as the chicken you will be using to allow for even cooking and a consistent texture in the final sauce.

   Tip: If using dried shiitake mushrooms, make sure they are fully rehydrated and squeezed dry before dicing to prevent excess water from thinning the sauce.
2. 2Dice the chicken

   

   Using a sharp knife, cut the raw chicken into small, uniform bite-sized dice. This ensures the chicken cooks quickly and evenly, allowing it to better absorb the flavors of the spicy sauce.

   Tip: Keep the cubes small — roughly 1cm — so they blend well with the diced mushrooms for a consistent texture in every spoonful.
3. 3Prepare the aromatics

   

   Gather your whole spices in a small metal bowl. You will need Sichuan peppercorns, bay leaves, star anise, and cinnamon sticks. Having these pre-measured ensures you can add them to the hot oil simultaneously without burning any individual spice.

   Tip: Check your Sichuan peppercorns for any black seeds or stems; removing them ensures a smoother flavor without gritty bites.
4. 4Infuse the oil

   

   Heat oil in a large wok and pour in the Sichuan peppercorns, star anise, and bay leaves. Fry them over medium-low heat briefly until they become highly fragrant. This process infuses the oil with a deep and aromatic base.

   Tip: Do not use high heat here; spices like bay leaves and peppercorns burn quickly, which can make the oil taste bitter.
5. 5Mix the sauce base

   

   In a separate bowl, combine the spicy bean paste (doubanjiang), sweet bean sauce, oyster sauce, and hot pot base seasoning. Drizzle in some dark soy sauce or oil as needed to help the pastes blend. This thick, flavorful mixture provides the spicy and savory heart of the dish.

   Tip: If your hot pot base is very solid, you can microwave it for 10 seconds to soften it before mixing.
6. 6Strain the oil

   

   Once the spices have released their full aroma into the oil, use a fine-mesh strainer or a slotted ladle to remove them from the wok. Discard the solids, leaving behind a clean, clear, and highly seasoned oil for frying the meat.

   Tip: Removing the spices now prevents you from accidentally biting into a whole peppercorn or star anise while eating the finished noodles.
7. 7Sauté the green onions

   

   After removing the whole aromatics, add the finely chopped green onions into the infused oil. Fry them briefly over medium heat until they become fragrant and slightly translucent, being careful not to let them burn.

   Tip: Keep the heat at a medium level to gently extract the flavor of the onions without scorching the oil.
8. 8Add the spicy sauce base

   

   Pour the prepared mixture of bean pastes, oyster sauce, hot pot seasoning, and dried chilies into the wok. Stir-fry the sauce with the scallion oil to combine the flavors and cook out the raw taste of the fermented pastes.

   Tip: Stir-frying the bean paste in oil (a technique called hong you) is essential for releasing its deep red color and savory aroma.
9. 9Incorporate chicken and mushrooms

   

   Add the diced raw chicken and the prepared shiitake mushrooms into the simmering sauce. Stir well to ensure every piece is thoroughly coated with the spicy mixture, allowing the ingredients to absorb the rich flavors as they begin to cook.

   Tip: Dont overcrowd the pan; make sure the heat is high enough so the chicken sears rather than just steaming in its own juices.
10. 10Simmer the sauce

    

    Once the chicken and mushrooms are well-coated and fragrant, pour in a sufficient amount of water to create a rich sauce. Allow it to simmer so the flavors of the chicken, mushrooms, and spices meld together into a thick gravy.

    Tip: Use hot water or stock to maintain the temperature of the wok and speed up the cooking process.
11. 11Season and finalize the sauce

    

    Season the bubbling mixture with salt, sugar, and chicken essence. The sugar is crucial here as it balances the intense saltiness of the fermented pastes and the heat of the chilies. Let it simmer for another 2-3 minutes until the chicken is tender and the sauce has thickened slightly.

    Tip: The spicy bean paste is already salty, so taste the sauce first before adding the full amount of salt.

Storing Leftovers

Burn It Off

Frequently Asked Questions