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4.7 from 21 votes

Big Plate Chicken (Chinese Da Pan Ji) with Noodles

Big Plate chicken or da pan ji (大盘鸡) is popular dish of Northern China. This Chinese big plate chicken stew recipe originated in the Xinjiang, China where bold and tasty spices are cooked with chicken, potatoes, carrots and peppers served over noodles.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4 servings
Calories: 564 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

For marinating the chicken:
  • 4 boneless skinless chicken thighs
  • 1 teaspoon light soy sauce
  • 1 teaspoon sesame oil
  • 2 teaspoons Shaoxing wine
  • 1 teaspoon cornstarch
For the rest of the dish:
  • 3 tablespoons oil
  • 4 star anise
  • 1 cinnamon stick
  • 5 bay leaves
  • 6 lices fresh ginger
  • 5 cloves garlic (roughly chopped)
  • 1 tablespoon Sichuan peppercorns
  • 6 -10 whole dried red chilies (optional)
  • 1 1/2 teaspoons sugar
  • 2 medium potatoes (peeled and cut into bite-sized pieces)
  • 1 carrot (thinly sliced)
  • 2 teaspoons dark soy sauce
  • 1 1/2 tablespoons light soy sauce
  • 2 tablespoons Shaoxing wine
  • 3 - 5 cups water (start with 3 cups and add more as needed)
  • 8 oz. dried noodle of your choice (preferably a thicker-style flat noodle)
  • 1 red bell pepper (cut into chunks)
  • 1 green bell pepper (cut into chunks)
  • salt to taste
  • 1 scallion (sliced)

Instructions

    Cup of Yum
  1. Start by marinating the chicken. Cut the chicken thighs into bite-sized pieces and transfer to a bowl with the marinade ingredients. Set aside for 20 minutes while you prep the rest of the ingredients.
  2. When you're ready to cook, heat the oil in a wok over low heat. Add the star anise, cinnamon stick, bay leaves, ginger, garlic, Sichuan peppercorns, chilies, and sugar. Cook this mixture for 2 minutes, making sure they don’t burn. Add the chicken and turn up the heat. Stir-fry until the chicken is seared.
  3. Add the potatoes and carrots and stir-fry for a minute. Then add the dark soy sauce, light soy sauce, shaoxing wine, and 3 cups water. Bring to a boil and reduce the heat to medium. Cover the wok and cook for 15 minutes, until the potatoes are tender.
  4. While the chicken is cooking, bring a pot of water to a boil. Follow the package instructions to cook the noodles. Drain.
  5. Once the potatoes are cooked through, by now, there should be at least 1 1 1/2 cups of liquid in the wok so add more water if needed.To your wok, stir in the bell peppers. Cover and simmer for another 5 minutes. Taste the dish and season with salt to taste. Now transfer the noodles to a large plate, and cover with your chicken and vegetables. Sprinkle with scallions and serve immediately!
  6. Note: If you want more sauce, add a little more water to the wok. If the sauce is too thin, just turn up the heat to reduce and thicken the sauce.

Nutrition Information

Calories 564kcal (28%) Carbohydrates 64g (21%) Protein 36g (72%) Fat 18g (28%) Saturated Fat 2g (10%) Cholesterol 107mg (36%) Sodium 960mg (40%) Potassium 970mg (28%) Fiber 9g (36%) Sugar 10g (20%) Vitamin A 3660IU (73%) Vitamin C 76.9mg (85%) Calcium 98mg (10%) Iron 5.7mg (32%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 564

% Daily Value*

Calories 564kcal 28%
Carbohydrates 64g 21%
Protein 36g 72%
Fat 18g 28%
Saturated Fat 2g 10%
Cholesterol 107mg 36%
Sodium 960mg 40%
Potassium 970mg 21%
Fiber 9g 36%
Sugar 10g 20%
Vitamin A 3660IU 73%
Vitamin C 76.9mg 85%
Calcium 98mg 10%
Iron 5.7mg 32%

* Percent Daily Values are based on a 2,000 calorie diet.