Claire Thompson
Big Plate Chicken, or Da Pan Ji (大盘鸡), is a popular dish from Northern China, specifically the Xinjiang region. It is a one-plate meal consisting of chicken, vegetables, and noodles. The dish is typically served with hand-pulled wheat noodles, which are placed at the bottom of the plate to soak up the sauce. The chicken is braised or stir-fried with spices and vegetables, such as potatoes, peppers, and carrots, and then served on top of the noodles. While the dish is typically made with wheat noodles, some variations use rice noodles or egg noodles instead.
| Characteristics | Values |
|---|---|
| Type of noodles | Belt noodles, hand-pulled, wheat noodles |
| Noodle width | Wide, around 6cm/2 inches |
| Noodle texture | Thick, chewy |
| Noodle preparation | Cooked separately and added to the plate first, then covered with chicken and vegetables |
| Noodle quantity | 9-12 ounces of dried noodles for a group of 4-6 people |
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What You'll Learn
- Big Plate Chicken is a shared dish, typically ordered by the half or full plate, with or without noodles
- The noodles are usually placed at the bottom of the plate, soaking up the sauce
- The dish consists of two elements: a spicy, aromatic chicken stew and hand-pulled noodles
- The chicken is braised until it is partly done, then potatoes and peppers are added
- The dish is served with scallions and is a popular meal for four to six people
Big Plate Chicken is a shared dish, typically ordered by the half or full plate, with or without noodles
Big Plate Chicken, or Da Pan Ji (大盘鸡) in Chinese, is a popular dish in Northern China, specifically in the Xinjiang region. It is a flavourful and hearty dish, often shared by a group and ordered by the half or full plate, with or without noodles. The dish typically consists of chicken, vegetables, and noodles, all served together on a large plate.
The chicken in Big Plate Chicken is usually cut into bite-sized pieces, with the bones and skin left intact. It is marinated in a mixture of light soy sauce, sesame oil, Shaoxing wine, and cornstarch for about 20 minutes before cooking. Some recipes also include spices such as star anise, cinnamon stick, bay leaves, ginger, garlic, Sichuan peppercorns, and dried red chillies. The chicken is then stir-fried or braised until cooked, and vegetables such as potatoes, carrots, and bell peppers are added.
The noodles used in Big Plate Chicken are typically hand-pulled wheat noodles, also known as ""belt noodles" due to their super-wide appearance. These noodles are placed at the bottom of the plate, absorbing the flavours of the sauce. While some recipes call for the noodles to be served separately, others prefer to plate the entire dish on a bed of noodles. The noodles are usually cooked according to the package instructions before being added to the dish.
Big Plate Chicken is a comforting and satisfying meal, offering a combination of protein, vegetables, and carbohydrates in a single dish. It is a popular choice for groups and is often ordered in larger Chinese cities, with many restaurants adding it to their menus. The dish is known for its bold and spicy flavours, with variations including the addition of cumin, a popular spice in Xinjiang cuisine.
Preparing Big Plate Chicken can be a fun and rewarding project, especially when pulling your own noodles. However, dried noodles from the pantry can also be used for a quicker and more convenient option without compromising on flavour.
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The noodles are usually placed at the bottom of the plate, soaking up the sauce
Big Plate Chicken, or Da Pan Ji (大盘鸡) in Chinese, is a popular dish in Northern China, specifically in the Xinjiang region. It is a hearty and comforting dish that combines chicken, vegetables, and noodles in a flavorful sauce. The brilliance of this dish lies in the placement of the noodles at the bottom of the plate, allowing them to soak up all the delicious flavors.
The noodles used in Big Plate Chicken are typically hand-pulled wheat noodles, also known as ""belt noodles"" due to their super-wide appearance. These thick and chewy noodles are placed on the plate first, forming a bed for the other ingredients. The noodles readily absorb the sauce, creating a delightful texture and taste.
Preparing the noodles involves cooking them according to the package instructions and draining them. While the noodles are cooking, the chicken, vegetables, and sauce are prepared separately. The chicken is typically cut into bite-sized pieces and marinated in a mixture of light soy sauce, sesame oil, Shaoxing wine, and cornstarch for about 20 minutes. This allows the flavors to permeate the chicken while the other ingredients are prepared.
Once the noodles are cooked and drained, they are transferred to a large plate or bowl, creating a base for the rest of the dish. The chicken, along with its savory sauce, is then added on top of the noodles, allowing the sauce to coat and flavor the noodles generously. The vegetables, such as potatoes, peppers, and carrots, are also placed on top of the bed of noodles, creating a colorful and appetizing presentation.
The key to a successful Big Plate Chicken dish is allowing the noodles to absorb the flavors of the sauce and the juices from the chicken and vegetables. This results in a cohesive and satisfying dining experience where each bite offers a combination of tender noodles, savory chicken, and hearty vegetables infused with the unique flavors of Xinjiang cuisine.
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The dish consists of two elements: a spicy, aromatic chicken stew and hand-pulled noodles
Big Plate Chicken, or Da Pan Ji (大盘鸡) in Chinese, is a popular dish in Northern China, specifically in the Xinjiang region. It is a flavourful and hearty dish consisting of two main elements: a spicy, aromatic chicken stew and hand-pulled noodles.
The chicken stew is braised or stir-fried with bold and tasty spices, such as cumin, Sichuan pepper, star anise, and cassia. It also includes vegetables like potatoes, carrots, and peppers, creating a saucy and flavourful dish. The chicken is typically cut into bite-sized pieces, with the skin and bone still intact, although some variations use skinless and boneless chicken thighs.
The second element of the dish is the hand-pulled noodles, also known as "belt noodles" (皮带面) due to their super-wide appearance, usually around 6cm or 2 inches. These noodles are placed at the bottom of the plate, absorbing the delicious sauce from the chicken stew. The wide noodles are traditional and are typically made from wheat. They can be purchased dried or pulled by hand, although the latter is a more time-consuming process.
Big Plate Chicken is typically served as a shared dish and can be ordered by the half or full plate, with or without noodles. It is a comforting and satisfying meal, providing protein, vegetables, and carbohydrates all in one dish. The dish has gained widespread popularity, with many restaurants across China adding it to their menus.
Preparing this dish involves marinating the chicken in a mixture of light soy sauce, sesame oil, Shaoxing wine, and cornstarch for about 20 minutes. While the chicken cooks, the vegetables are added, and the noodles are cooked separately according to the package instructions. Finally, the noodles are placed on a large plate, topped with the chicken and vegetables, and garnished with scallions.
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The chicken is braised until it is partly done, then potatoes and peppers are added
Big Plate Chicken, or Da Pan Ji (大盘鸡) in Chinese, is a popular dish from Northern China, specifically the Xinjiang region. It is a hearty meal consisting of chicken, vegetables, and noodles. The dish is typically ordered by the half or full plate, with or without noodles.
To make Big Plate Chicken, you'll start by braising the chicken until it is partly cooked, which should take about 10-12 minutes depending on the size of the pieces. Then, you will add the potatoes. If you prefer crisp potatoes, braise them for about 5 minutes; for softer potatoes that can help thicken the sauce, cook them for closer to 10 minutes.
After the chicken and potatoes are partially cooked, it's time to add the bell peppers. These will only need to cook briefly before the dish is ready to serve. The stew and noodles can be served separately, or the noodles can be plated first and topped with the chicken and vegetables.
The noodles used in this dish are typically hand-pulled wheat noodles, known as "belt noodles" (皮带面) because of their super-wide shape—around 6cm or 2 inches. They are added to the plate first so that they can soak up the sauce from the chicken and vegetables.
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The dish is served with scallions and is a popular meal for four to six people
Big Plate Chicken, or Da Pan Ji (大盘鸡), is a popular dish in Northern China, specifically in the Xinjiang region, known for its bold and spicy flavours. It is a one-plate meal that typically serves four to six people and combines chicken, vegetables, and noodles. The dish is usually ordered by the half or full plate, with or without noodles. The chicken is braised or stir-fried and served with vegetables like potatoes, carrots, and peppers. The star of the dish, however, is the noodles, which are placed at the bottom of the plate to soak up all the delicious sauce.
The type of noodles used in Big Plate Chicken can vary, but they are typically hand-pulled wheat noodles that are thick, chewy, and wide, resembling a belt. These belt noodles are placed on the plate first, followed by the chicken and vegetables. The dish is then topped with scallions and served immediately. The wide noodles are traditional and are often recommended for this dish, as they hold up well to the sauce and provide a substantial base for the other ingredients.
Preparing the chicken for Big Plate Chicken involves cutting chicken thighs into bite-sized pieces and marinating them in a mixture of light soy sauce, sesame oil, Shaoxing wine, and cornstarch for about 20 minutes. This marinade adds flavour and tenderness to the chicken. While the chicken is marinating, the vegetables are cooked, and the sauce is prepared. The sauce typically includes bold spices such as cumin, Sichuan pepper, star anise, and cassia, creating a warm and aromatic flavour profile.
Once the chicken is cooked, it is placed on top of the bed of noodles, and the vegetables and sauce are added. The dish is then garnished with scallions, providing a fresh and savoury finish. The scallions not only add flavour but also a pop of colour to the dish. Big Plate Chicken is a hearty and comforting meal, perfect for sharing with family and friends. It offers a balance of protein, vegetables, and carbohydrates, making it a satisfying and complete meal.
While the dish is traditionally served with hand-pulled wheat noodles, some variations and substitutions are possible. For example, dried noodles can be used as a convenient alternative, and rice noodles can also be an option for those who prefer a gluten-free or different textural experience. Regardless of the type of noodle chosen, the key is to ensure they are cooked properly and able to absorb the flavours of the sauce.
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Frequently asked questions
Big dish chicken, or Xinjiang big plate chicken, is typically served with hand-pulled wheat noodles.
Hand-pulled noodles are made by stretching and pulling the dough by hand, rather than cutting it with a machine.
The noodles in big dish chicken are typically thick, chewy, and wide. They are similar to belt noodles, which are super wide—around 6cm or 2 inches.
Yes, you can use dried noodles for big dish chicken. However, hand-pulled noodles are the traditional choice and are considered to be more authentic.
Yes, you can serve the noodles separately from the chicken. However, the brilliance of this dish is often considered to be in the noodles at the bottom of the plate, which soak up all the wonderful sauce.
