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Big Plate Chicken
  • Big Plate Chicken
  • Big Plate Chicken
Big Plate Chicken

Big Plate Chicken

This dish, a relatively recent creation known as Big Plate Chicken (Da Pan Ji) is named after the large platter it’s normally served on. It's a delicious combination of chicken cooked with peppers, onions and a spicy sauce that’s now hugely popular across China and is usually served on a bed of wide hand-pulled noodles, but thick pasta shapes like pappardelle or tagliatelle are a very good substitute.

To make this recipe, you'll need:

BADIAN BLEND: 1 tsp

LA JIAO BLEND: 1 tsp

MA LA BLEND: 2 tsp

ZHIMA BLEND:

Need the blends?

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Description
More Info

Book: How to Be a Noodle Legend

Page number: 138

Effort: Medium effort

Serves: 4

Prep: 25 mins

Cook: 45 mins

Origin: China
Shopping List

  • 500g diced chicken (thighs are best)
  • 1 large potato (about 300g) - peeled and cut into bite-size pieces
  • 1 bunch of spring onions - white parts thinly sliced, green parts cut into 3cm lengths
  • 2 cloves of garlic - roughly chopped
  • Fresh ginger - finely chopped to make 2 tsp
  • 2 peppers (any colour) - cut into large bite-size pieces
  • 250g wide flat dried noodles or use parpadelle or tagliatelle pasta
  • 3 tbsp soy sauce (any type)
  • 1 tbsp vinegar (rice, white wine or cider vinegar is best)
  • 1 ½ tbsp sugar
  • 1 tsp cornflour
  • 1 tbsp sesame oil (optional)
Blends Needed

BADIAN BLEND: 1 tsp

LA JIAO BLEND: 1 tsp

MA LA BLEND: 2 tsp

ZHIMA BLEND:

Goes Great With
Also Works a Treat With
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