Chinese cuisine

Easy

Xinjiang Big Plate Chicken With Noodles

Name: Xinjiang Big Plate Chicken With Noodles
Prep time: 2 hr
Cook time: 30 min
Total time: 2 h 30 min
Yield: 2 servings
Cuisine: Chinese-Huaiyang
Ingredients: For the Noodles; 1 tsp. Salt; 10 oz. Flour; 3/4 cup Boiled Water; 1/2 cup Cooking Oil; For the Soaking; 2.2 lb. Chicken Leg Quarters; 1/2 tsp. Salt; For Chicken Marinate; 1/8 tsp. Salt; 1 tsp. White Pepper; 1/2 tsp. Sichuan Peppercorn Powder; 1½ tbsp. Cooking Wine; 1½ tsp. Corn Starch; For the Potatoes; 1.2 lb. Potatoes; 1½ tbsp. Soy Sauce; 1/2 tsp. Salt; For Wet Caramel; 1 tbsp. Olive Oil; 1 oz. Sugar; 1 cup Boiled Water; For Chicken Sauté; 1 tbsp. Olive Oil; 2½ oz. Ginger; 1½ oz. Scallion; 1/2 tsp. Sichuan Peppercorn; 2 oz. Chili Bean Sauce; 1/4 tsp. Sichuan Peppercorn Powder; 1/3 tsp. Five Spice Powder

Treat your tastebuds to this Xinjiang influenced Chinese dish that’s as delicious as it is unique! Marinated chicken thighs and hearty potatoes are braised in a spicy blend of Sichuan chili sauce and seasonings, then served atop fresh hand-stretched noodles. This delectable combination of flavors and ingredients is sure to leave your mouth watering for more!

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Recipe

PRE TIME: 2 hr

COOKING TIME: 30 min

TOTAL TIME: 2 hr 30 min

2 SERVING

Ingredients:

For the Noodles
1 tsp. Salt
10 oz. Flour
3/4 cup Boiled Water
1/2 cup Cooking Oil
For the Soaking
2.2 lb. Chicken Leg Quarters
1/2 tsp. Salt
For Chicken Marinate
1/8 tsp. Salt
1 tsp. White Pepper
1/2 tsp. Sichuan Peppercorn Powder
1½ tbsp. Cooking Wine
1½ tsp. Corn Starch
For the Potatoes
1.2 lb. Potatoes
1½ tbsp. Soy Sauce
1/2 tsp. Salt
For Wet Caramel
1 tbsp. Olive Oil
1 oz. Sugar
1 cup Boiled Water
For Chicken Sauté
1 tbsp. Olive Oil
2½ oz. Ginger
1½ oz. Scallion
1/2 tsp. Sichuan Peppercorn
2 oz. Chili Bean Sauce
1/4 tsp. Sichuan Peppercorn Powder
1/3 tsp. Five Spice Powder
1½ tbsp. Chili Bean Sauce Oil
8 medium Dried Cayenne Pepper
1½ tbsp. Soy Sauce
1/2 tsp. Salt
3 oz. Green Chili Pepper
6 cloves Garlic

Directions:

Step 1

Add salt and boiled water into the flour.

Step 2

Mix and form into dough, shape dough into a round ball and cover with plastic wrap. Let it rest at room temperature for 15 minutes.

Step 3

Separate dough into six round portions.

Step 4

Slightly flatten the dough, use a rolling pin to roll it into round disks. Transfer to a plate and soak the dough in oil for 2 hours.

Step 5

Chop the chicken leg quarters into medium-size chunks and place it into a bowl. Add enough water to cover the chicken and salt. Soak for a while to remove blood and scum.

Step 6

Pour out the water and place chicken over paper towels to dry out the moisture.

Step 7

Return chicken into the bowl, add salt, white pepper, Sichuan peppercorn powder, cooking wine and cornstarch, mix well and marinate chicken for about 20 minutes.

Step 8

Cut potatoes into medium-size chunks and place them into a pot of boiling water.

Step 9

Add 1½ tablespoon of soy sauce and salt to the water, cover and cook until it’s tender, remove and drain.

Step 10

Heat a frying pan over medium heat, add about 1 tablespoon of olive oil and sugar.

Step 11

Stir until the sugar has caramelized, then add in 1 cup of boiled water and stir to dissolve. Transfer the caramel water into a bowl and set aside.

Step 12

Slice ginger and roughly chop scallions.

Step 13

In the same pan, heat around 1 tablespoon of olive oil, stir in ginger, scallion and Sichuan peppercorn until aromatic.

Step 14

Add in chicken and sauté until slightly browned.

Step 15

Stir in chili bean sauce, Sichuan peppercorn powder, five-spice powder, chili bean sauce oil, caramel water, dried red chili, boiled water, the remaining 1½ tablespoon of soy sauce and salt.

Step 16

Cover and braise chicken over medium-low heat for about 15 minutes.

Step 17

After 15 minutes, add in cooked potatoes into the chicken.

Step 18

Bring a small pot of water to boil. Remove the dough from the oil to make noodles, gently press a chopstick through the center of the dough to make a horizontal mark which divides the dough into two equal halves.

Step 19

Pick up the dough at both ends of the mark and slowly stretch it into a long strip, slap the dough on the board as you stretch.

Step 20

Once the noodles have reached your desired length and thickness, tear it in half along the mark, and drop it into boiling water to cook for 2 minutes.

Step 21