Chinese Big Plate Chicken is a bold, aromatic Xinjiang speciality that brings together tender braised chicken, hearty potatoes, and vibrant bell peppers in a deep, glossy sauce infused with chillies, garlic, and warm spices. Traditionally served on an oversized platter—hence the name—it’s equal parts comforting and dramatic, perfect for sharing around a busy table. The dish balances spicy, savoury, and slightly sweet notes, with chewy hand-pulled noodles often added at the end to soak up every drop of the rich, fragrant sauce. Big Plate Chicken is rustic, satisfying, and meant to be enjoyed family-style, making it a standout centrepiece in any home-cooked feast.
Method
- 1 whole chicken (about 1.5 kg), chopped into bite-sized bone-in pieces
or 1 kg chicken thighs, cut into chunks - 3 medium potatoes, peeled and cut into large chunks
- 1 large onion, sliced
- 1–2 bell peppers (red/green), cut into squares
- 4–5 cloves garlic, sliced
- 1 thumb ginger, sliced
- 3–4 dried red chillies (adjust to taste)
- 1 tbsp Sichuan peppercorns (optional but traditional)
- 2 tbsp doubanjiang (spicy fermented bean paste)
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp sugar
- 1–2 tbsp cooking wine (Shaoxing preferred)
- 2–3 cups chicken stock or water
- 2 star anise
- 1 cinnamon stick
- Salt to taste
- Neutral oil
- Optional: For Serving
- Fresh hand-pulled noodles
- Chopped scallions or cilantro
1. Preparation & Sear the Chicken
- Heat 2–3 tbsp oil in a large wok or Dutch oven.
- Add chicken pieces and sear until lightly browned on all sides.
- Remove excess liquid if needed—browning gives the dish a richer flavour.
2. Build the Aromatics
- Push chicken aside and add dried chillies, Sichuan peppercorns, garlic, ginger, and star anise.
- Stir-fry until fragrant (about 30 seconds).
- Add onion slices and cook until slightly softened.
3. Add the Seasonings
- Stir in doubanjiang, coating the chicken and onions.
- Add light soy sauce, dark soy sauce, sugar, and cooking wine.
- Mix well to let the bean paste toast slightly—it deepens the colour and flavour.
4. Simmer With Potatoes
- Add potato chunks and stir to coat.
- Pour in chicken stock/water until ingredients are just covered.
- Add a cinnamon stick.
- Bring to a boil, then reduce to medium-low.
- Cover and simmer for 25–30 minutes, until potatoes are tender and chicken is fully cooked.
5. Add the Bell Peppers
- Stir in bell peppers.
- Cook uncovered for 5–8 minutes, allowing the sauce to thicken and the peppers to stay slightly crisp.
6. Adjust & Finish
- Taste and add salt if needed.
- If you want a thicker, glossier sauce, simmer a few minutes longer.
Sauce Mix
- 1 Tbsp Lee Kum Kee Chilli Garlic Sauce
- ½ tsp Lee Kum Kee Premium Mushroom Seasoning Powder
- ¼ tsp Lee Kum Kee Premium Dark Soy Sauce
- 1 Tbsp Lee Kum Kee Premium Oyster Sauce
- 4 Tbsp Water
- 2 tsp Sugar
Optional: Add Hand-Pulled Noodles
This is how Big Plate Chicken is often served in Xinjiang.
- Cook fresh thick noodles separately.
- Place them in a large serving bowl or platter.
- Spoon the chicken and potatoes—and plenty of sauce—on top.
The noodles will absorb the spicy, savoury broth and become incredibly flavourful.
Serving Suggestions
- Serve everything on a large platter for authenticity.
- Garnish with chopped scallions or cilantro.
- Eat family-style with noodles or steamed rice.
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