Big plate chicken is a famous dish in Chinese Xinjiang cuisine. The authentic “Da Pan Ji” ( in Chinese, Da means big, Pan means plate, Ji means chicken) needs beer and potato, yet I don’t have them. That’s why I called my big plate chicken is a lazy version.
One thing special about big plate chicken is that it has noodles beneath chicken.
For the noodles:
1. Prepare a dough, with 100 g flour, 1 tsp salt and some water. Put the dough in a bowl. Cover it with plastic wrap and let it rest for 20 mins.
2. Press dough into a bigger flat one. Brush each side with a little oil. Cut it into strips ( about 1-1.5 finger’s width). And let them rest again for around 15 mins.
3. Boil a big pot of water. Stretch & press strips and put into pot one by one.
1. Heat some oil in the pan. Add in chopped ginger, garlic, green onion, star anise and dried red chili. Stir fry till aromatic.
2. Add in chicken chunks. Stir fry for a little while, then add 1 tsp cooking wine. Stir fry for another 2 mins.
3. Put in 1 tsp dark soy sauce, 1 tsp light soy sauce, and 2 tsp sugar ( you can put more if you prefer sweeter). Pour in enough hot water covers chicken.
4. Braise for 20-30 mins. If there is still too much water inside. Turn up the heat and remove the lid.
5. Add in green chili, some onions. Braise for another 2 mins.
Last step is to pour chicken over noodles.