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Xinjiang Big Plate Chicken

Name: Xinjiang Big Plate Chicken
Total time: 40 min
Yield: Serves 4
Cuisine: China
Ingredients: 600g Chicken (Bone-In, Cut Up); 2 Potato; 2 Green Bell Pepper; 200g Chinese Noodles; 1 tbsp Doubanjiang; 3 tbsp Soy Sauce; 1 tbsp Sugar; 3 cloves Garlic; 15g Ginger

Main Dish

⏱ 40 min

👥 Serves 4

Difficulty ⭐⭐

Chicken braised with potato and green pepper in a spicy sauce, finished with noodles tossed in at the end — a hearty Xinjiang dish.

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📖 The Story Behind This Dish

Served on a big shared plate, the chicken and potato are eaten first, then noodles are tossed into the rich remaining sauce to finish the meal — the Xinjiang way. A two-course dish in one pot, popular for gatherings.

🌆 Where it's eaten: Shared from one big plate at gatherings, finished off with noodles.

🥕 Ingredients (serves 4)

Chicken (Bone-In, Cut Up) 600g
Potato 2
Green Bell Pepper 2
Chinese Noodles 200g
Doubanjiang 1 tbsp
Soy Sauce 3 tbsp
Sugar 1 tbsp
Garlic 3 cloves
Ginger 15g

👩‍🍳 Instructions

Cut the potato into large chunks and the green pepper into bite-sized pieces. Mince the garlic and ginger.
Heat oil in a pot and fry the garlic, ginger, and doubanjiang until fragrant.
Add the chicken and brown on all sides.
Add the soy sauce, sugar, and enough water to cover, then add the potato and simmer over medium heat for 20 minutes.
Add the green pepper and simmer for another 5 minutes.
Add separately boiled noodles and toss in the sauce, or serve alongside, to finish.

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