Turbo-Charged Xinjiang Big Plate Chicken

For the chicken: With heavy-duty kitchen shears, cut the whole chicken (bone included) down to 1 ½-inch chunks into a large bowl. Toss with extra dark soy sauce, whole dried chilis and dried bay leaves. Cover and let marinate in the fridge for at least 2 hours or overnight. In a tall cup with an immersion blender, blend 2 red bell peppers, doubanjiang, gochugaru and strawberry jam until smoothly puréed, set aside. Mix together coriander, cumin, fennel, Sichuan peppercorns, five spice, black pepper and sand ginger, set aside. In a large wok or dutch oven, heat canola oil and sesame oil over high heat. Add the chicken including the dried chili and bay leaves and try to spread them out evenly. Do not move them for 2 minutes to get some proper browning on one side, then turn them, and leave for another 2 minutes so on and so forth, until the chicken is browned on all sides. Add garlic, ginger and red onion, and cook for 2 minutes until fragrant. Add the bell pepper purée. Continue to cook and stir until excess moisture has evaporated and the sauce starts to brown slightly on the edges and bottom of the pot. Add shaoxing wine, cook for 1 minute for the alcohol to evaporate, then add chicken stock, fish sauce, chicken powder, mustard, the spice-mixture, and potato chunks. Mix evenly then turn down the heat to medium-low. Cover the pot and maintain a gentle boil and cook for another 15 to 20 min until the liquid reduces by a quarter. Meanwhile, bring a large pot of water to boil. Cook the noodles in the boiling water for 2 to 3 minutes until all floated to the surface. Drain well and set inside a very large serving platter. Lastly, add the red and green jalapeños to the chicken stew and cook for another 2 minutes. Pour the braised chicken over the cooked noodles, and serve immediately.