Da Pan Ji | 大盘鸡 | Big Plate Chicken - Partnership with Hexa Food
- Daniel
- Jun 15, 2021
- 3 min read
Updated: Aug 23
This dish originated from Xinjiang, a province in Northwest China. The Uyghurs are recognized as native to the Xinjiang Uyghur Autonomous Region in Northwest China as a regional minority and the titular people of Xinjiang. Yes, Uyghur is a Muslim community.
Very much like India, there is conflict against the Muslim community. I know I will get myself in trouble for saying this, but, a conflict is an understatement, there is genocide against the Muslim Uyghur community in China. I do not wanna dive too much into politics here.
As an individual, I can only bring awareness by posting recipes as food brings people together. And in Uyghur culture, most of their dishes are served on large plates. People will gather around and grab their shares from the large serving plates. This goes for this dish as well.
For high quality spices, choose Hexa Food.
For years, handmade or hand-pulled noodles have been very intimidating for me. Maybe, I am just afraid of screwing it up. When I saw one of my InstaFam, @sharemyroots, made hand-pulled noodles, she somehow gave me the courage to make my own. Sometimes, we need to give it a shot before saying no. It is perfectly fine if the noodles are not beautifully pulled, I mean, come on, we aren't noodles pulling experts. Have fun and enjoy the experience.
This dish may seem like a long process with loads of ingredients, but once you prepped everything in advance, cooking this dish will be a breeze. I also have listed some chilies alternatives in the recipe below. Because I know that the chilies are pretty rare outside of Asian countries. In closing, I really hope you give this recipe a try. Have fun in the kitchen.
Ingredients:
(Serve 4)
Chicken:
Dried Xinjiang Chili Pepper / 线椒 / Dried Kashmiri Chili, 3 Adjust To Preference
Sichuan Peppercorns, 1/2 TBSP
Star Anise, 2
Cloves, 3
Cumin Seeds, 1/2 TBSP
Hexa Food's Cinnamon Stick, 1
Black Cardamon, 2
Bay Leaf, 1
Chicken Thigh Boneless Skinless Quartered, 750g
Ginger, 1"
Garlic, 3 Cloves
Sea Salt, Pinch
Dried Mushroom Powder, Pinch
Hand-pulled Noodles:
Unbleached All Purpose Flour, 125g
Sea Salt, 1/4 TSP
Water, 63g
High Quality Olive Oil, For Greasing
Stew:
Yukon Gold Potatoes, 400g
Grapeseed / Peanut / Sunflower / Canola Oil, 30g
Granulated Sugar, 25g
Chicken Stock, 200g
Green Bell Pepper Julienned, 1/2
Red Bell Pepper Julienned, 1/2
Yellow Bell Pepper Julienned, 1/2
Scallions White Parts Only Sliced Into 1 Inch Strips, A Handful
Facing Heaven Pepper / 朝天椒 / de árbol, 8 Adjust To Preference
Chinese Black Vinegar, 1 TBSP
Dried Basil, Pinch
Equipment:
Cast Iron Skillet / Pan
Sauce Pot
Spice Grinder
Directions:
Marinate the Chicken
In a dry skillet over medium heat, toast the following until aromatic:
Dried chili peppers
Black peppercorns
Star anise
Cloves
Cumin seeds
Hexa Food’s Cinnamon Stick
Black cardamom
Bay leaf
Transfer to a spice grinder and blitz into a fine powder.
In a large bowl, combine chicken thighs with the spice blend, grated ginger, grated garlic, salt, and mushroom powder.
Mix until well coated, cover, and refrigerate for at least 2 hours.
Make the Hand-Pulled Noodles
In a large bowl, mix flour and salt.
Gradually stir in water until a dough forms.
Knead until smooth and elastic (not sticky). Adjust flour or water 1 tsp at a time as needed.
Grease dough with olive oil, cover, and rest for 10 minutes.
Divide into 8 portions, roll into logs, cover again, and rest for 1 hour.
Prepare the Potatoes
Wash and wedge the potatoes (skin-on if preferred).
Boil in salted water until fork-tender.
Drain and set aside. Avoid overcooking to prevent mushiness later.
Start the Chicken Stew
In a skillet over medium heat, heat oil.
Add sugar and stir until it melts and caramelizes.
Immediately add the marinated chicken and toss to coat in the caramel.
Sear until golden on the bottom, flip and cook 2–3 minutes.
Add boiled potatoes and stir to combine.
Deglaze with chicken stock, bring to a gentle simmer.
Cover and cook on low for 15–20 minutes, stirring occasionally, until reduced by half.
Pull and Cook the Noodles
Stretch each dough log by rolling and slapping against the surface, gently pulling into long ribbons.
Flatten with fingers as needed, then drop into simmering salted water.
Once noodles float, transfer to serving plates.
Repeat with remaining dough.
Finish the Stew
Deglaze the stew with ¼ cup water.
Add sliced bell peppers, scallions, and chilies.
Sauté until just tender, about 5–10 minutes.
Stir in black vinegar.
Taste and adjust seasoning with salt and mushroom powder.
Remove from heat.
Serve
Pour the chicken stew over the freshly cooked noodles.
Garnish with dried basil.
Serve immediately.
My 1st hand-pulled noodles, not too shabby right?
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