Xinjiang

Big plate chicken

A heaped platter of spicy chicken and potatoes, with noodles hiding underneath to mop it all up.

70 minTime

45 gProtein each

hotSpice

Make it your way

Grandma's wayChicken, potatoes and chillies on hand pulled noodles.

The original

680kcalsame

45 gproteinsame

6 gfibresame

70minutessame

Da pan ji, Xinjiang's big plate chicken.

Per serving, worked out from the ingredient table.

Chicken, curry cut (bone in chicken, small pieces)900 g bone in pieces

Cooking oil (vegetable oil)3 tbsp

Sugar1 tbsp

Dried red chilli12, snipped

Sichuan peppercorn1 tsp

Star anise2

Whole spices1 cinnamon stick, 2 bay leaves

Gingera thumb, sliced

Garlic6 cloves

Doubanjiang2 tbsp

Soy sauce2 tbsp

Dark soy sauce2 tsp

Potato3 large, in chunks

Capsicum (green capsicum, green bell pepper)1 green and 1 red, in pieces

Onion1, in wedges

Water3 cups

Wheat noodles300 g wide flat noodles

Saltto taste

5 steps

1Heat the oil with the sugar until it turns amber, then add the chicken and fry until golden.
2Add the chillies, Sichuan pepper, star anise, cinnamon, bay, ginger and garlic, then the doubanjiang. Stir for a minute.
3Pour in the soy sauces and water, add the potatoes, cover and simmer for 25 minutes.
4Add the capsicum and onion and cook 5 minutes more, uncovered. Season.
5Boil the noodles, drain and spread them on a big platter. Pour the chicken and all the sauce on top.

Serve it like this

Spread noodles on a large platter, pour the chicken and potatoes over with all the sauce, and put it in the middle of the table to share.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.