A Tested Recipe
Xinjiang Big Plate Chicken (Da Pan Ji).
A bold Xinjiang chicken stew with caramel-browned chicken, tender potatoes, dried chilies, warm spices, and colorful peppers. The glossy savory sauce is spicy, gently sweet, and especially good with hand-pulled wide noodles.
By jackTao · Aug 12, 2026
Hands in the dough?
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The Mise en Place
Ingredients
Adjust portions
Chicken and Vegetables
- 1000 g bone-in chicken leg quarters, chopped into large pieces
- 750 g medium potatoes
- 100 g scallion
- 50 g green bell pepper
- 50 g red bell pepper
- 4 garlic cloves
Whole Spices
- 5 dried long red chilies
- 3 g Sichuan peppercorns
- 2 bay leaves
- 1 tsaoko pod (Chinese black cardamom), lightly cracked
Sauce and Braising Liquid
- 50 g neutral cooking oil
- 20 g granulated sugar
- 7 ml light soy sauce
- 10 g oyster sauce
- 100 ml Shaoxing wine or beer
- 1000 ml water
- 5 g salt, for seasoning
- 10 g salt, for soaking the chicken
The Method
Instructions
- Step 1
- Step 2
- Step 3
- Step 4
- Step 5
- Step 6
- Step 7
- Step 8
- Step 9
- Step 10
Soak the Chicken
- Chop the chicken leg quarters through the bone into large serving pieces. Soak them in cold water with 10g salt for , then drain thoroughly and pat very dry.
- 01
Soak the Chicken
- Chop the chicken leg quarters through the bone into large serving pieces. Soak them in cold water with 10g salt for , then drain thoroughly and pat very dry.
- 02
Wash the Produce
- Wash the scallion, garlic, dried chilies, potatoes, and bell peppers. Peel the potatoes and garlic.
- 03
Cut the Aromatics and Peppers
- Cut the white and pale-green scallion parts into 4cm lengths. Cut the green and red bell peppers into large bite-size pieces, and cut the dried chilies into short segments.
- 04
Cut the Potatoes
- Cut the peeled potatoes into roughly 4cm roll-cut chunks, rotating each potato between cuts so the pieces have irregular angled faces.
- 05
Caramelize and Brown the Chicken
- Heat the oil in a large wok or heavy pot over medium heat. Add the sugar and stir continuously until it melts and turns deep amber; do not let it blacken.
- Carefully add the well-dried chicken. Stir-fry until every piece is evenly coated in the caramel and lightly browned.
- 06
Fry the Whole Spices
- Add the Sichuan peppercorns, bay leaves, cracked tsaoko, dried chili segments, and garlic. Stir-fry for until fragrant.
- 07
Build the Braising Liquid
- Add 5g salt, light soy sauce, oyster sauce, and Shaoxing wine. Stir well, then pour in 1 liter water. Beer may replace the Shaoxing wine.
- 08
Simmer the Chicken
- Bring to a boil over medium heat. Reduce to medium-low, cover, and simmer for about so the chicken begins to tenderize and absorb the spices.
- 09
Add the Potatoes and Peppers
- When the liquid has reduced enough for the chicken to almost show above the surface, arrange the potato chunks in a single layer on top. Do not stir them down, or they may catch on the bottom.
- Cover and simmer for . Add the scallion, green bell pepper, and red bell pepper on top, then cover and simmer for more.
- 10
Reduce and Serve
- When the sauce has reduced substantially and the potatoes are tender, gently turn the chicken and potatoes through the sauce. Cook uncovered for 5 to until glossy and thick enough to cling.
- Check that the chicken reaches at least 74°C at the thickest part, then turn off the heat and transfer everything to a large serving platter.
Cook's Notes
Notes
The supplied calorie estimate is 1,108 kcal for the recipe, but the actual total can vary substantially with the chicken cut, retained skin, oil absorption, and portion size.
Note Nº 01
Caramelized sugar becomes extremely hot. Make sure the chicken is very dry, add it carefully, and keep your face and hands away from possible splatter.
Note Nº 02
Do not rinse raw chicken under running water. Drain the soaking water carefully, pat the chicken dry, and sanitize the bowl, knife, board, sink, and nearby surfaces afterward.
Note Nº 03
Tsaoko, sometimes called Chinese black cardamom, is the spice interpreted here from xiangguo. Crack the pod lightly so it releases its aroma while braising.
Note Nº 04
For the classic noodle pairing, flatten prepared thick noodle portions, stretch them by hand into broad noodles, boil until cooked, then fold them through the remaining sauce before serving.
Note Nº 05
The bell peppers are optional, but they add freshness, color, and vitamin C.
Note Nº 06
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