Yields:
3 Servings
Difficulty: Medium
Prep Time: 25 Mins
Cook Time:
40 Mins
Total Time:
1 Hr 5 Mins
“Xinjiang Big Plate Chicken” originated in the 1980s and was initially spread in small roadside restaurants along the highways of Xinjiang. This culinary delight, Xinjiang Big Plate Chicken, hailing from the vast expanse of Northwestern China, has become a favorite among food enthusiasts due to its robust blend of aromatic spices and satisfying textures.
Ingredients
Adjust Servings
Instructions
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In a large wok, heat the vegetable oil over medium-high heat. Add the chicken pieces to the wok and stir-fry until they are slightly browned on all sides.
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Add dried red chili peppers and Sichuan peppercorns, stir-frying them with the chicken for about 1 minute. Add cinnamon stick, star anise, bay leaves, fennel seeds, garlic, ginger, and green onions. Stir-fry again for about 1 minute until fragrant. Add chili bean paste, stir-frying for a couple of minutes until the oil turns red and becomes fragrant.
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Add the potatoes and stir-fry for a minute. Then, pour in the light soy sauce, dark soy sauce, Shaoxing wine, sugar, and 2-3 cups of water. Bring the mixture to a boil and then reduce the heat to medium, cover, and let it simmer for about 15 minutes, or until the chicken and potatoes are cooked through.
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Meanwhile, in another pot, cook the noodles according to the package instructions. Drain and set aside.
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Add the bell peppers and onion to the wok along with the chicken pieces, and allow them to simmer for an extra 3 minutes.
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To serve, place the cooked noodles on a large serving plate. Ladle the Xinjiang Big Plate Chicken over the noodles. Garnish with chopped cilantro leaves.
Notes
This recipe is for the traditional Sichuan-style Big Plate Chicken, which is known for its spicy and numbing flavors. Adjust the amount of chili peppers and peppercorns based on your spice tolerance.