Photograph of the finished Xinjiang big plate chicken

China · Gà đại bàn kê ăn mì bản to

Xinjiang big plate chicken

1 hr 40 min Hands-on time + 1 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Whole free-range chicken Whole free-range chicken 1 kg
  • Photograph of Flour Flour 480 g
  • Photograph of Potato Potato 600 g
  • Photograph of Bell pepper Bell pepper 4
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 20
  • Photograph of Sichuan peppercorns Sichuan peppercorns 12 g
  • Photograph of Sichuan-style bean paste Sichuan-style bean paste 100 g
  • Photograph of Brown sugar Brown sugar 48 g
  • Photograph of Ginger Ginger 48 g
  • Photograph of Oil Oil 160 ml

Method

  1. 1 Knead the flour with salt water, then divide it into strips, grease with oil, and let it rest for 1 hour to obtain wide strands.
  2. 2 Caramelize the brown sugar, then add the chopped chicken pieces and stir-fry for 8 minutes until coated.
  3. 3 Add soybean paste, dried chili peppers, Sichuan peppercorns, and ginger, stir for 2 minutes, then pour in enough water to cover.
  4. 4 Simmer for 30 minutes, then add potatoes and bell peppers and cook for another 15 minutes.
  5. 5 The dough is pulled into 3cm wide strands, boiled for 3 minutes, then poured onto the chicken plate and mixed right at the table — this noodle dish is a mandatory part of the meal for the grand chicken feast, unlike the version with only chicken and potatoes.

With an appliance

  • Pressure cooker 55 min

    Replace step 4: cook the chicken under high pressure for 8 minutes, then quickly release the pressure; add the potatoes and bell peppers after opening the lid, and cook for another 10 minutes before mixing in the noodles in step 5.

Start cooking