Grand Platter Chicken with Noodles, known as “da pan ji” (大盘鸡) in Chinese, holds a special place in the hearts of those who have experienced its comforting flavors. Hailing from Xinjiang, China, this hearty chicken stew has captured the culinary scene in bustling cities, becoming a beloved star on numerous restaurant menus. The aromatic fusion of bold spices and the generous addition of noodles elevates this dish to a whole new level of gastronomic delight.
The magic of the “grand platter chicken” lies in the noodles that are nestled at the bottom of the plate. These noodles absorb the delectable sauce, making every bite a pleasure. Here’s a recipe for you and your loved ones to enjoy this delightful one-dish meal!
- 4 boneless skinless chicken thighs
- 1 teaspoon light soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons shaoxing wine
- 1 teaspoon cornstarch
For the main course:
- 3 tablespoons oil
- 4 star anise
- 1 cinnamon stick
- 5 bay leaves
- 6 slices fresh ginger
- 5 cloves garlic (roughly chopped)
- 1 tablespoon Sichuan peppercorns
- 6 -10 whole dried red chilies (optional)
- 1 1/2 teaspoons sugar
- 2 medium potatoes (peeled and cut into bite-sized pieces)
- 1 carrot (thinly sliced)
- 2 teaspoons dark soy sauce
- 1 1/2 tablespoons light soy sauce
- 2 tablespoons shaoxing wine
- 3 – 5 cups water (start with 3 cups and add more as needed)
- 8 oz. dried noodle of your choice (preferably a thicker-style flat noodle)
- 1 red bell pepper (cut into chunks)
- 1 green bell pepper (cut into chunks)
- Salt to taste
- 1 scallion (sliced)
- Begin by marinating the chicken. Dice the chicken thighs into bite-sized pieces and mix with the marinade ingredients in a bowl. Allow it to marinate for 20 minutes as you prepare the other ingredients.
- When ready to cook, gently heat the oil in a wok over low heat. Incorporate the star anise, cinnamon stick, bay leaves, ginger, garlic, Sichuan peppercorns, chilies, and sugar. Saute this mix for 2 minutes without letting it burn. Introduce the chicken and increase the heat. Stir-fry until the chicken is lightly browned.
- Incorporate the potatoes and carrots and stir-fry for a minute. Subsequently, add the dark soy sauce, light soy sauce, shaoxing wine, and 3 cups water. Bring the mixture to a boil and then simmer it on medium heat. Cover the wok and allow it to cook for 15 minutes until the potatoes are soft.
- While the chicken stew is simmering, boil a pot of water and cook the noodles as per the package instructions. Drain the water.
- When the potatoes are cooked and there’s approximately 1 1/2 cups of liquid remaining in the wok (add water if required), stir in the bell peppers. Cover the dish and let it simmer for another 5 minutes. Adjust the seasoning with salt if needed. Now, place the cooked noodles on a large platter and top them with the chicken and vegetables. Garnish with sliced scallions and serve hot!
- Note: For extra sauce, introduce a bit more water into the wok. If you find the sauce too thin, increase the heat to reduce and thicken the sauce.