Big – Plate Chicken: A Xinjiang Culinary Delight

Big – Plate Chicken, originating from Xinjiang, China, is a vibrant and hearty dish. Renowned for its rich flavor, tender chicken, and chewy noodles, it perfectly encapsulates the bold and diverse tastes of Xinjiang cuisine. Here’s how you can create this restaurant – quality meal in your own kitchen.​

Ingredients​

For the Chicken​

• 500g chicken, preferably a mix of chicken thighs and drumsticks. Chicken thighs and drumsticks are full of flavor and stay juicy during cooking. Cut the chicken into large pieces.​

For the Vegetables​

• 2 medium potatoes, peeled and cut into large chunks​

• 1 large onion, cut into wedges​

• 1 green pepper, cored and cut into chunks​

• 1 red pepper, cored and cut into chunks​

• 2 – 3 dried chili peppers​

• 3 cloves of garlic, minced​

• 2 slices of ginger, minced​

For the Seasonings​

• 2 tablespoons of light soy sauce​

• 1 tablespoon of dark soy sauce​

• 1 tablespoon of oyster sauce​

• 1 teaspoon of salt​

• 1/2 teaspoon of sugar​

• 1/2 teaspoon of white pepper​

• 1 tablespoon of cooking wine​

• 2 tablespoons of tomato paste​

• 3 – 4 tablespoons of cooking oil​

For the Noodles​

• 200g fresh or dried hand – pulled noodles​

Step – by – Step Cooking Process​

Marinating the Chicken​

1. Place the cut chicken pieces in a bowl. Add 1 tablespoon of light soy sauce, 1/2 teaspoon of salt, 1/2 teaspoon of white pepper, and 1 tablespoon of cooking wine. Mix well and let the chicken marinate for 15 – 20 minutes. This step helps to tenderize the chicken and infuse it with flavor.​

Sautéing the Aromatics and Chicken​

1. Heat 3 – 4 tablespoons of cooking oil in a large pot or wok over medium – high heat. Add the minced garlic, ginger slices, and dried chili peppers. Stir – fry until fragrant, about 30 seconds to 1 minute.​

2. Add the marinated chicken pieces to the pot. Stir – fry the chicken until it changes color and turns light golden – brown on all sides, about 3 – 4 minutes.​

Adding Seasonings and Vegetables​

1. Add 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, and 2 tablespoons of tomato paste to the pot. Stir – fry the sauce with the chicken until well – combined.​

2. Add the potato chunks and onion wedges to the pot. Stir – fry for 2 – 3 minutes to coat the vegetables with the sauce.​

Cooking with Liquid​

1. Pour in an appropriate amount of water, enough to cover the chicken and vegetables. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15 – 20 minutes, until the potatoes are almost tender.​

Adding Bell Peppers and Noodles​

1. Add the green and red pepper chunks to the pot. Stir well.​

2. If using fresh noodles, carefully place them on top of the chicken and vegetables. If using dried noodles, cook them separately according to the package instructions and then add them to the pot. Cover the pot again and let it simmer for another 5 – 8 minutes, until the noodles are cooked through and have absorbed some of the sauce.​

Adjusting Seasonings and Serving​

1. Taste the dish and adjust the seasonings as needed. You can add a bit more salt or sugar according to your preference.​

2. Transfer the Big – Plate Chicken to a large plate. The dish is best served hot, allowing everyone to enjoy its rich, spicy, and savory flavors.