Cherry & Dennis Helper Habitat
Xinjiang Big Plate Chicken
新疆大盤雞
Recipe overview
Bone-in chicken, potatoes and green pepper braise in a rich sauce served over wide noodles, a household version of Xinjiang big plate chicken.
01
Ingredients
Main ingredients
- 800 g Bone-in chicken pieces
- 500 g Potatoes
- 150 g Green bell pepper
- 150 g Onion
- 300 g Dried wide wheat noodles
- 20 g Ginger
- 20 g Garlic
Braising seasoning
- 25 ml Light soy sauce
- 5 ml Dark soy sauce
- 8 g Sugar
- 2 g Star anise
- 3 g Dried chilies
- 1 g Sichuan peppercorns
- 650 ml Water
Cooking oil
- 20 ml Cooking oil
02
Tools
- Deep lidded wok
- Noodle pot and sieve
- Knife and board
- Spatula and thermometer
03
Steps
Step 1
Prepare chicken
Use 5 cm chicken pieces; remove loose bone fragments and pat dry. Do not splash-rinse raw chicken.
Step 2
Cut potatoes
Peel and cut potatoes into 3 cm chunks; hold briefly in water to prevent browning and drain before cooking.
Step 3
Prepare aromatics
Deseed and chunk the pepper, wedge the onion, slice ginger, crush garlic and snip dried chilies.
Step 4
Mix braising liquid
Mix light soy, dark soy, sugar and 650 ml water. Keep star anise and peppercorns ready separately.
Step 5
Brown chicken
Heat oil in a deep wok over medium-high heat. Brown chicken in one layer for about 5 minutes, turning for light colour.
Step 6
Fry spices
Add ginger, garlic, chilies, star anise and peppercorns; stir over medium heat for 1 minute without blackening.
Step 7
Begin braising
Add braising liquid and onion, bring to a boil, cover and simmer gently for 15 minutes.
Step 8
Add potatoes
Fold drained potatoes into the sauce, cover and simmer 15 minutes more, gently moving them occasionally to prevent sticking.
Step 9
Cook noodles separately
Boil noodles in a separate pot according to their package, about 8–10 minutes; drain and spread on a large plate.
Step 10
Add green pepper
Add pepper to the chicken and cook uncovered over medium heat for about 5 minutes, retaining enough sauce for noodles.
Step 11
Check chicken and potatoes
Thick chicken flesh away from bone must reach 75°C and potatoes yield to a fork. Continue braising if needed, adding a little hot water if dry.
Step 12
Plate over noodles
Remove star anise, visible peppercorns and dried chilies. Spoon chicken, potatoes and sauce over noodles; mention the bones.
Common mistakes
- Tiny potato pieces collapse into mash.
- Dry noodles in the braise absorb the sauce and stick.
- Whole spices become bitter if scorched.
- Golden skin does not prove cooked chicken flesh.
Tips
Use ready-made dried wide noodles rather than dough that needs resting. Cook them while the chicken and potatoes braise. Fifty minutes is a guide for household-size chicken pieces; extend for larger pieces or firm potatoes. Reduce only until the sauce coats the food, leaving plenty for the noodles.
