da-pan-ji: aka "big plate chicken"

1 large chicken (cut down the middle, cut tail & head/neck off, cut off feet and wash well inside – then chop into good sized chunks)
½ cup cooking oil
2 T white sugar
3 tsp. salt
3 large potatoes (peeled, washed & quartered)
garlic cloves (10-15 large ones, smashed & chopped in half)
onion (about ½ an onion, cut into long thin slices)
ginger (about 5 long thin strips)
Chinese bark – not sure what name??
dried red chili peppers (13-20, depending on how spicy you want)
bay leaves – about 5-6
2 Chinese spices (wash & drain): Da Xiang – looks like a dried flower (about 10) & Hua Jiao (1½ T)
Cilantro - chopped

Utensils:
Large deep pan (wok) with lid
Spatula/Spoon with long handle
Large bowl/plate to serve

Directions:
Heat oil in the large, deep pan. Add sugar, and stir constantly. Watch the sugar very closely. It will seem to get solid, then turn red & orange. When the sugar begins to bubble almost yellow – add the chicken pieces, while stirring. Stir until coated evenly with the oil/sugar mixture. Add 3 tsp. salt. Fry while stirring for about 15 minutes. Add Chinese spices. Reduce heat to med/high, and stir for 1-2 minutes. Add diced potatoes, and continue to stir. Cook 10 minutes, stirring every minute or so. Add sliced onion, crushed garlic, and ginger strips. Immediately add 4-5 cups water (till chicken & potatoes are almost covered, depending on your skillet/pan/wok), and stir well. Add Chinese bark. Add 13-20 red chili’s, and 5-6 Bay leaves. Simmer for 15-20 minutes until potatoes are cooked thru, stirring occasionally. Top with freshly cut cilantro if you’d like.
Serve over wide egg noodles, or over white rice. Yum!!
glory to Adel, May 06