Xinjiang Style Noodles Food
BIG PLATE CHICKEN
Da pan ji, or big plate chicken, is a Xinjiang-style dish of chicken and vegetables over noodles. The chicken is flavored with chile bean paste and ginger.
Provided by Kei Lum Chan
Yield Serves 4
Number Of Ingredients 18
Steps:
- Put the chicken pieces into a large saucepan and add enough water to cover them completely. Bring to a boil over high heat and blanch for 1 minute. Drain and rinse under cold running water. Drain again.
- Put the star anise, Sichuan peppercorns, and cinnamon stick into a spice bag.
- Heat the oil in a wok or large skillet (frying pan) over low heat, add the sugar, and stir for 1-2 minutes until the sugar is caramelized.
- Put in the chicken pieces and stir until they are fully coated in the caramel. Add the Pixian chile bean paste, dried and fresh chiles, ginger, and garlic and stir-fry over medium-high heat for 1 minute until fragrant. Add the salt, soy sauce, wine, spice bag, and enough water to cover the chicken completely. Bring to a boil.
- Put in the potatoes and carrots, cover with a lid, reduce to low heat, and simmer for about 15 minutes until the chicken is cooked through and the vegetables are softened. Stir frequently to prevent burning and add water, if necessary.
- Add the bell pepper, discard the spice bag, and stir. Increase to high heat and cook until the sauce has reduced to ½ cup (4 oz).
- Transfer to a serving place and serve with the cooked noodles.
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- Start by marinating the chicken. Cut the chicken thighs into bite-sized pieces and transfer to a bowl with the marinade ingredients. Set aside for 20 minutes while you prep the rest of the ingredients.
- When you're ready to cook, heat the oil in a wok over low heat. Add the star anise, cinnamon stick, bay leaves, ginger, garlic, Sichuan peppercorns, chilies, and sugar. Cook this mixture for 2 minutes, making sure they don’t burn. Add the chicken and turn up the heat. Stir-fry until the chicken is seared.
- Add the potatoes and carrots and stir-fry for a minute. Then add the dark soy sauce, light soy sauce, shaoxing wine, and 3 cups water. Bring to a boil and reduce the heat to medium. Cover the wok and cook for 15 minutes, until the potatoes are tender.
- While the chicken is cooking, bring a pot of water to a boil. Follow the package instructions to cook the noodles. Drain.
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