Xinjiang Big Plate Chicken
新疆大盘鸡无需争议 · pan chinese cuisine · Xinjiang
4 · 4 reviewsThe author emphasizes that sugar is for color and savoriness only (about 50 g for one chicken), that rock sugar should be melted over low heat, and that the chicken should be well dried before searing to avoid splattering and excess water. Fresh same-day chicken can be seared directly without blanching; if only chilled chicken is available, blanch it first. The dish is mildly spicy as written; add bird's eye chilies if you want more heat.
Lucia FerrariMilanese living in Chicago. I will die on the hill that carbonara has no cream. Sunday ragù takes six hours and I wouldn't change a thing.Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
potato土豆
as needed — roll-cut into chunks
as needed — roll-cut
garlic大蒜
as needed — cloves, lightly smashed
as needed — sliced
as needed — roll-cut; long screw peppers preferred
1.76 oz — at most 50 g for one whole chicken
Xinjiang line pepper (long thin chili pepper)新疆线椒
as needed — to taste
Techniques you'll use
- Sugar caramelizing (chao tang se) ↗
Melt sugar into amber caramel to color and flavor braises.
- Pan-frying (jian) ↗
Sear food in a shallow layer of oil, one side at a time.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
- Red-braising ↗
Slow-simmer in soy-sugar-aromatic liquid for deep mahogany flavor.
- Starch thickening (gou qian) ↗
Thicken sauce so it clings to every piece.
Steps
- 1
Step 1
Cut the potatoes roll-cut style: hold the potato toward you and rotate it a quarter turn between each diagonal cut, so the pieces stay round and hold together while braising.
✅ Done when: The pieces are evenly sized, rounded chunks with angled faces.
- 2
Step 2
Roll-cut the scallion and the green peppers the same way.
✅ Done when: Scallion and pepper pieces are evenly shaped, angled chunks.
- 3
Step 3
Slice the ginger into neat slices.
✅ Done when: The ginger slices are even and uniform.
- 4
Step 4
Smash the garlic cloves lightly with the flat of a knife, without crushing them, so they release their aroma.
✅ Done when: Each clove is cracked open but still holds its shape.
Heat the wok, add cold oil, and add the rock sugar to caramelize it.
✅ Done when: The rock sugar is fully melted and turning amber.
Once the caramel reaches a deep jujube-red color, add the chicken. Spread it out in an even layer and sear until golden.
✅ Done when: The caramel is deep jujube-red and the chicken surface is turning golden.
When one side looks golden, flip the chicken pieces and continue searing.
✅ Done when: Both sides of the chicken are golden, not burnt.
Add the ginger and the whole spices (star anise, cinnamon, Sichuan peppercorns, black cardamom, dried chilies — whatever you like), then add the cooking wine and stir-fry over high heat.
✅ Done when: The aromatics are fragrant and everything is evenly tossed.
- 9
Step 9
Season with a little light soy sauce, braising soy sauce, and just a bit of chili broad bean paste.
✅ Done when: The sauces are mixed in and coat the chicken evenly.
Stir-fry over high heat. Add cooking wine if you have it; otherwise use beer — about half a bottle (a Xinjiang beer is said to taste best).
✅ Done when: The liquid is bubbling and the chicken is evenly moistened.
- 11
Step 11
Add water to cover the chicken, then add the potatoes and ginger.
✅ Done when: The liquid covers the chicken and the potatoes are submerged.
- 12
Step 12
Season with salt, chicken bouillon powder, and ground white pepper.
✅ Done when: The seasonings are fully dissolved and stirred in.
Cover and simmer over medium-low heat for about 8 minutes (on a home gas stove you may need longer; the author's stove took 15 minutes).
✅ Done when: After about 8 minutes, the potatoes are softening and the liquid has slightly reduced.
After about 8 minutes, pick out all the whole spices, then braise over high heat for another 3-5 minutes, checking the liquid partway through.
✅ Done when: The whole spices are removed and the liquid is visibly reducing.
- 15
Step 15
Check the potatoes: the sauce should be brownish-red — black or pale means it's off. There should be plenty of liquid covering the chicken, or the potatoes won't soften and absorb flavor.
✅ Done when: The braising liquid is brownish-red and covers the chicken.
When about one third of the sauce remains, add the garlic and braise 30 seconds; add the scallion and braise another 30 seconds; then add the green and red peppers.
✅ Done when: The scallion and peppers are just added and still bright.
Before taking it off the heat, add a little sesame oil and Sichuan peppercorn oil, thicken with water-starch slurry, and reduce the sauce over high heat — about 10 seconds of reducing.
✅ Done when: The sauce coats the chicken thickly and glossily.
- 18
Step 18
Properly seared, the chicken skin should be golden rather than burnt, and the potatoes should be soft and tender.
✅ Done when: The skin is golden (not charred) and the potatoes yield easily when pressed.
- 19
Step 19
That's it — the dish is complete and ready to serve.
✅ Done when: The finished dish is plated, glossy, and hot.
- 20
Step 20
Final tips recap: keep sugar to about 50 g per chicken; roll-cut the potatoes; pressure cook 5 minutes if you have a pressure cooker; don't overdo the beer; add bird's eye chilies for heat; melt rock sugar over low heat; dry the chicken well before searing; shield against splatter with the lid held toward you without fully covering the wok.
✅ Done when: All tips are reviewed before serving.