Xinjiang Big Plate Chicken
A hearty, aromatic Xinjiang classic featuring tender chicken and soft potatoes braised in a savory, slightly spicy beer sauce. Named for the generous platter it's traditionally served on, this dish delivers bold flavors from dried chilies, Sichuan peppercorns, and star anise.
Story
This legendary Xinjiang dish brings together tender chicken pieces and silky potatoes in a rich, golden braising liquid. The combination of dried red chilies, Sichuan peppercorns, and aromatic spices creates that signature numbing-heat flavor profile. Traditionally served family-style on a large plate with hand-pulled belt noodles, though it stands perfectly on its own.
Ingredients
chicken pieces (thighs and legs)
500g
potatoes, cubed
2 medium
dried red chilies
8-10 pieces
light soy sauce
3 tablespoons
beer
330ml (1 can)
garlic cloves, smashed
5 cloves
fresh ginger, sliced
1 thumb-sized piece
green onions, cut into segments
3 stalks
Sichuan peppercorns
1 teaspoon
star anise
3 pieces
vegetable oil
4 tablespoons
salt
to taste
Instructions
1
Prep the chicken
Cut chicken into bite-sized pieces. Bring a pot of water to boil, add the chicken pieces, and blanch for 2-3 minutes to remove impurities. Drain well and set aside.
2
Bloom the aromatics
Heat oil in a wok or large pan over medium-high heat. Add the dried chilies and Sichuan peppercorns, stir-frying briefly until fragrant, about 30 seconds. Remove and set aside, leaving the flavored oil in the pan.
3
Sear the chicken
Add the chicken pieces to the wok and stir-fry over high heat until they turn golden and release their juices, about 5 minutes. Add the garlic, ginger, and green onions, cooking for another minute until aromatic.
4
Braise with beer
Pour in the soy sauce and beer. Add the star anise and the reserved dried chilies. Bring to a vigorous simmer, then reduce heat to medium-low, cover, and let it bubble gently for 10 minutes so the chicken absorbs all those wonderful flavors.
5
Add potatoes
Drop in the cubed potatoes, stir gently to combine, then cover and continue cooking for another 8-10 minutes until the potatoes are fork-tender and the sauce has thickened into a glossy coating.
6
Serve
Taste and adjust with salt. Transfer to a large serving platter and serve immediately while hot, ideally with crusty bread or hand-pulled noodles on the side to soak up that delicious sauce.
