Home / Poultry / Xinjiang Big Plate Chicken (Dapanji, 大盘鸡) | Sarah Ting-Ting Hou

Xinjiang Big Plate Chicken (Dapanji, 大盘鸡) | Sarah Ting-Ting Hou

By Taylor Holliday

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Published Apr 25, 2019, Updated Jul 16, 2025

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Big Plate, Big Flavors

Story and original recipe by Sarah Ting-Ting Hou. Photos and recipe updates by Taylor Holliday with the introduction of new Mala Market ingredients that take this beloved Xinjiang dish to a whole other level.

By Sarah Ting-Ting Hou—One of the best things about living in China’s capital for eight years was that the city offers all of the regional Chinese cuisines. On top of a range of northern Chinese food, Beijing also has stellar Cantonese and Sichuanese and at least one shining restaurant example of food from every corner of the country. The region that intrigued me the most during the first few years I lived in Beijing was Xinjiang. This cuisine is not like the others.

Xinjiang is the westernmost part of mainland China, designated an autonomous provincial region. Populated mostly by minority groups including the ethnically Turkic and religiously Muslim Uyghurs, it does not sit easy in China and lately has been in the news as Beijing has cracked down on its autonomy. But that’s not our focus here—other than to remember that no matter how China’s leaders feel about Xinjiang, China’s people love its food.

Xinjiang cuisine is a mashup of Chinese flavors and cooking techniques with those of multiple Central Asian countries and ethnic groups, often featuring lamb instead of pork and drawing on produce, herbs and spices local to the area. Known best for its grilled lamb skewers, rice pulao (pilaf) and naan-type bread (a doughy and fluffy unleavened bread called nang 馕), another favorite at Xinjiang restaurants in Beijing is dapanji (大盘鸡), which translates to Big Plate Chicken. This is a braised chicken stew, saucier than your average stir-fry but not as liquid as a soup, that’s served with noodles and covers protein, vegetables and carbs all in one big plate of full-flavored, full-bodied comfort.

There are varying origin stories for this dish. Uyghur locals claim that it’s not actually from Xinjiang but is a part of Hui cuisine, with influences from a Sichuan migrant. Nevertheless, this is an iconic dish that can be found on every menu in Beijing’s Xinjiang restaurants.

Big Plate Chicken is a shared dish and is typically ordered by the half or full plate, with or without noodles. First comes the bubbling plate of chicken with soft potatoes and crunchy peppers. After some of the big plate has been eaten, servers come by your table and throw in thick and chewy hand-pulled wheat noodles that soak up the sauce.

Like other western Chinese cuisines, Xinjiang uses Sichuan pepper to add a tingle to its food. Unlike most other Chinese cuisines, it also features cumin heavily. This dish is no exception, the cumin mingling with Sichuan pepper and warm spices including star anise and cassia. Cooks in Xinjiang may or may not use chili bean paste in the sauce, but most restaurants outside of Xinjiang will throw in a bit of doubanjiang for umami heat. The goal is not Sichuan-style heat but merely a boost of chili warmth and Sichuan pepper buzz.

Big Plate Chicken is usually made with a whole chicken that has been broken down into small pieces, but the thighs are the best because they are juicier than chicken breasts. So I recommend using whole thighs that have been cut through the bone with a meat cleaver into large bite-size pieces.

This dish comes together pretty quickly since you are braising pieces. Start by braising the chicken until it is partly done, about 10-12 minutes depending on the size of the pieces, then add the potatoes. If you like your potatoes on the crisp side, braise them only about 5 minutes; if you want them soft, so they can also thicken the sauce a bit, let them go for 10 minutes. Then add the bell peppers and cook briefly.

If you have a large wok with a tight-fitting lid, like The Mala Market’s light-weight cast-iron wok seen above, you can easily stir-fry and braise in the same dish. A cast-iron dutch oven would also work well.

If you are up for a project, you can of course pull your own noodles to serve this dish in style. But you’ll make it far more often if you can just reach for a package of high-quality dried noodles in the pantry. Fortunately, there are some very fine dried noodles on the market now, including The Mala Market’s dried knife-cut noodle, or daoxiaomian, that is an ideal base for this festive chicken stew, since it’s wide and chewy with irregular edges that catch sauce and stand up to hefty ingredients.

If serving a group of, say, four to six people, make a big plate of Big Plate Chicken by plating this whole recipe on about 12 ounces of dried noodles, which will be a big pile when cooked and the perfect amount to soak up the sauce of this dish that pleases palates across cultures and eras.

This recipe was created by Sarah Ting-Ting Hou, a restaurant professional who grew up in her parents’ Chinese restaurant in New Jersey. She spent eight years living in Beijing, where she wrote about food for Beijing magazines and worked as a restaurant consultant.

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Xinjiang Big Plate Chicken (Dapanji, 大盘鸡)

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

Yield: 6 servings (if served with side dishes)

Ingredients 

Marinade

• 1 tablespoon Chinese light soy sauce
• 1 teaspoon Shaoxing wine (or omit)
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch

Other ingredients

• 4 or 5 (about 2 pounds) 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
• 1½ 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 to 8 whole dried Chinese chilies (preferably Xinjiang wrinkled chili)
• 1 teaspoon Sichuan peppercorns (more if not fresh)
• 2 teaspoons cumin
• 3 star anise
• 3- inch piece cassia bark
• 1 pound 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
• 9 to 12 ounces fresh or dried wheat noodles (wide is traditional) (4 or 5 bundles of The Mala Market's knife-cut noodles)

Instructions 

• 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.
• Add potatoes to the wok and return to a boil. Lower heat, cover wok and simmer 5 minutes if you like your potatoes slightly crisp, or up to 10 minutes for softer potatoes. Taste, and add salt if needed. Add bell peppers, cover wok and simmer an additional 3-4 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.

  Alternatively, cook noodles in advance until al dente, remove them with a spider or tongs to a colander and rinse under cool water to stop the cooking process. Retain the noodle water in the pot. Just before you are ready to serve the dish, bring the noodle water to boil and return the noodles to the pot to reheat them for a minute or so.
• Transfer hot noodles to a large wide plate or bowl and cover with the chicken stew. Garnish with scallion greens or cilantro and serve immediately.

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