Directions

• Mix 160g plain flour with 2g salt, pour in 90g room temperature water in 3 batches, mix well and thread the dough. Cover with lid or cling film for 10 mins.
• Wash the dried shiitake mushrooms and soak them in a bowl of fresh water for at least 30 mins.
• Cut fresh ginger into slices, cut spring onions in 3 equal sections put them together with the 2 fresh garlic cloves and set them aside.
• Cut the bell peppers and chili pepper into small pieces, put them together with 5 crushed fresh garlic cloves, and set them aside.
• Take the dough, and thread it again until the surface is smooth. Cover with a lid or cling film. Let it rest for 20 mins.
• During this time, let’s prepare our meat. We used a medium-sized Guinea fowl purchased from Sainsbury’s but you can replace it with a whole chicken. Chop it into small pieces.
• Cut the soaked mushrooms into small slices. Filter and save the mushroom juice.
• Heat up the cooking pot first, and add 4 tbsp of vegetable oil.
• Wait for the oil to heat up and add our Sichuan peppercorn, bay leave, and star anise to fry with medium-high heat until nicely browned.
• Take them out and add sliced ginger, chopped spring onion, and garlic in the oil to fry until lightly browned.
• Add the chopped Guinea fowl/chicken in with 1 tbsp brown sugar, and stir fry until nicely browned.
• Add 2 tbsp light soy, 1 tbsp dark soy, and 2 tbsp oyster sauce and keep stir-frying until the color is darkened evenly.
• Add the sliced mushrooms in, add 1 cup lager beer, 1.5 cups hot water, and 1 cup mushroom juice we have saved earlier.
• Stir and mix well and let it boil for 5 mins. Add the 5 cloves of crushed garlic. Mix well. Cover with lid, reduce heat to medium-low, and stew for 30 – 40 mins.
• Meanwhile, take our well-rested dough out, divide it into 9-10 evenly distributed balls, and soak them in a bowl of fresh water. This is important (Do Not Touch Them Again until ready to use).
• When the time is up, open the lid and make sure you still have enough liquid in your cooking pot.
• Take the soaked dough ball out one by one, and stretch evenly with your hands until it is a thin piece. Gently place it on the side of your wok/cooking pot, with at least of it soaked in the liquid. Unfortunately, my cast iron cooking pot didn’t give me much wiggle room so mine naans are pretty much all swimming in there with just their “head” hanging on the side of the pot.
• Turn the heat to medium or medium-high, cover with its lid and let it cook for another 15 mins.
• Open the lid, add the peppers in, and let them cook for another 2 – 3 mins.
• Ready to serve!
• The meat is succulent and tender, the pot-stick naan is full of flavour and chewy, it is beautiful to the eye and a great mixture of tastes to satisfy your taste buds. Let us know what you think in the comment section below. Enjoy your meal (您慢用 nín màn yòng)!