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Xinjiang Big Plate Chicken (Dapanji, 大盘鸡)

Author: Sarah Ting-Ting Hou | The Mala Market | Inspiration & Ingredients for Sichuan Cooking



  • 1 tablespoon Chinese light soy sauce
  • 1 teaspoon Shaoxing wine
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch

Other ingredients

  • 4-5 chicken thighs, preferably bone-in, cut in large bite-size pieces (cut with a meat cleaver or have butcher do so)
  • 3 tablespoons Chinese light soy sauce
  • tablespoons Pixian doubanjiang (chili bean paste)
  • 2 teaspoons Chinese dark soy sauce
  • 2 teaspoons Shaoxing wine
  • 5 cloves garlic, roughly chopped
  • 6 slices of ginger
  • 3 scallions, sliced thinly on the diagonal
  • 6 whole dried Chinese chilies
  • 1 tablespoon Sichuan peppercorns
  • 2 teaspoons cumin
  • 4 star anise
  • 3- inch piece cassia bark or 1 cinnamon stick
  • 1 pound white potatoes, roughly chopped into 1-1 ½ inch pieces
  • 1 green bell pepper, roughly chopped into 1-inch pieces
  • 1 red bell pepper, roughly chopped into 1-inch pieces
  • 8 to 12 ounces fresh or dried wheat noodles (wide is traditional)


  • Marinate chicken pieces for 20 minutes in marinade ingredients: soy sauce, Shaoxing wine, sesame oil and cornstarch. In a separate small bowl mix sauce ingredients: 3 tablespoons light soy sauce, Pixian doubanjiang, dark soy sauce and Shaoxing wine.
  • Heat wok over medium flame and add 3 tablespoons oil. Add garlic, ginger, scallion whites, dried chilies, Sichuan peppercorns, cumin, star anise and cassia and stir around until mixture becomes fragrant, for about 2 minutes, making sure that it doesn’t burn.
  • Turn heat up to high and add marinated chicken. Stir-fry until chicken is partially cooked and starting to take on some color, making sure not to burn the spices.
  • Make a well in the center of the wok, add the sauce mixture and cook briefly. Add 2 cups water, mix well and bring to a boil. Reduce heat to medium-low, cover wok and simmer for 10 minutes for bone-in chicken (5 minutes if using boneless). [Recipe updated Feb 2022, reducing water from 3 cups to 2 cups, which will make plenty of soupy broth for noodles; add more if needed.]
  • Add potatoes to the wok and return to a boil. Lower heat, cover wok and simmer 5 minutes. Taste, and add salt if needed. Add bell peppers, cover wok and simmer an additional 5 minutes.
  • Meanwhile, bring a large pot of water to boil and cook noodles according to package directions, aiming to have them done just as the stew is done.
  • If you would like a thicker consistency to the stew, mash a few of the potatoes with a fork. Just make sure to retain enough sauce for the noodles!
  • Transfer hot noodles to a large wide plate or bowl and cover with the chicken stew. Garnish with scallion greens and serve immediately.