Big Plate Chicken
A famous Xinjiang dish combining chicken, potatoes, green and red peppers, and wide belt noodles, featuring a harmonious blend of flavors.
Ingredients
sugar (fried until caramelized)
to taste
green and red pepper chunks
to taste
chicken chunks
to taste
chili peppers (signature Sichuan element)
to taste
potato chunks (favored in Gansu)
to taste
wide belt noodles (Shaanxi specialty)
to taste
Instructions
1
Step 1
Fry the sugar until caramelized, then add the green and red pepper chunks and chicken chunks, followed by the signature Sichuan chili peppers and the Gansu-favored potato chunks. This traditional Central Chinese technique of stir-frying first and then braising allows the meat and vegetables to intermingle and soak up each other's flavors.
2
Step 2
The rich chicken broth combines with the starch released from the potatoes to form a luscious sauce. Finally, add the Shaanxi-style wide belt noodles so that all five flavors come together in one dish.
