Big Plate Chicken (Chinese Da Pan Ji) with Noodles
 
Prep time
Cook time
Total time
 
Big Plate chicken or da pan ji (大盘鸡) is popular dish of Northern China. This Chinese big plate chicken stew recipe originated in the Xinjiang, China where bold and tasty spices are cooked with chicken, potatoes, carrots and peppers served over noodles..
Author:
Recipe type: Chicken and Poultry
Cuisine: Chinese
Serves: 4 servings
Ingredients
For marinating the chicken:
  • 4 boneless skinless chicken thighs
  • 1 teaspoon light soy sauce
  • 1 teaspoon sesame oil
  • 2 teaspoons shaoxing wine
  • 1 teaspoon cornstarch
For the rest of the dish:
  • 3 tablespoons oil
  • 4 star anise
  • 1 cinnamon stick
  • 5 bay leaves
  • 6 slices fresh ginger
  • 5 cloves garlic, roughly chopped
  • 1 tablespoon Sichuan peppercorns
  • 6 -10 whole dried red chilies (optional)
  • 1½ teaspoons sugar
  • 2 medium potatoes, peeled and cut into bite-sized pieces
  • 1 carrot, thinly sliced
  • 2 teaspoons dark soy sauce
  • 1½ tablespoons light soy sauce
  • 2 tablespoons shaoxing wine
  • 3 - 5 cups water, start with 3 cups and add more as needed
  • 8 oz. dried noodle of your choice, preferably a thicker-style flat noodle
  • 1 red bell pepper, cut into chunks
  • 1 green bell pepper, cut into chunks
  • Salt to taste
  • 1 scallion, sliced
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. While the chicken is cooking, bring a pot of water to a boil. Follow the package instructions to cook the noodles. Drain.
  5. Once the potatoes are cooked through, by now, there should be at least 1 1½ cups of liquid in the wok so add more water if needed.To your wok, stir in the bell peppers. Cover and simmer for another 5 minutes. Taste the dish and season with salt to taste. Now transfer the noodles to a large plate, and cover with your chicken and vegetables. Sprinkle with scallions and serve immediately!
  6. Note: If you want more sauce, add a little more water to the wok. If the sauce is too thin, just turn up the heat to reduce and thicken the sauce.
Recipe by The Woks of Life at https://thewoksoflife.com/big-plate-chicken-noodles/