Big Plate Chicken with Belt Noodles (大盘鸡)

Name: Big Plate Chicken with Belt Noodles (大盘鸡)
Prep time: 10 min
Cook time: 25 min
Total time: 1 h 45 min
Yield: 4 servings
Ingredients: 300 g all-purpose flour; ¼ teaspoon salt; 150 g water; cooking oil; 2 tablespoon cooking oil; 800 g chicken thigh, cut in chunks; 1½ tablespoon Sichuan chilli bean paste; 10 slice ginger; 10 clove garlic; 3 star anise; 2 piece cassia cinnamon; 1 bay leaf; 1 handful dried chilli; 1 tablespoon Sichuan pepper; 1½ tablespoon dark soy sauce; 1 red bell pepper, cut in chunks; 1 green bell pepper, cut in chunks; 1 medium-sized potato, cut in thin pieces; 1 onion, diced; 3 stalks scallions, chopped; Coriander

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Prep Time
10 mins
Cook Time
10 mins
Rest
1 hr 10 mins
Total Time
1 hr 45 mins
Servings
4 servings
Calories
745 kcal
Course
Main Course
Cuisine
Chinese

Big Plate Chicken with Belt Noodles (大盘鸡)

Iris Warren

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Big Plate Chicken (Da Pan Ji) is a classic Chinese dish consisting of aromatic chicken stew and silky hand-pulled noodles. My recipe shows you how to make it from scratch with a great workflow.

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Ingredients

Servings

For the noodles

300 g all-purpose flour
¼ teaspoon salt
150 g water see note 1
cooking oil for coating the dough

For the chicken

2 tablespoon cooking oil
800 g chicken thigh, cut in chunks
1½ tablespoon Sichuan chilli bean paste
10 slice ginger
10 clove garlic
3 star anise
2 piece cassia cinnamon
1 bay leaf
1 handful dried chilli or to taste
1 tablespoon Sichuan pepper
1½ tablespoon dark soy sauce

For the vegetables

1 red bell pepper, cut in chunks
1 green bell pepper, cut in chunks
1 medium-sized potato, cut in thin pieces
1 onion, diced
3 stalks scallions, chopped
Coriander optional

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Instructions

Make & rest the dough (1 hour 15 mins)

Mix flour and salt. Add water gradually. Mix with chopsticks until no more loose flour can be seen.
Combine and knead briefly into a dough. Cover and leave to rest for 10 minutes. Knead again for about 2 minutes until very smooth (see note 2).
Divide the dough into 6 parts. Roll each piece into a gherkin shape.
Coat them with oil thoroughly. Cover with cling film then rest for at least 1 hour.

Cook the chicken & vegetables (20 mins)

Heat up the oil in a wok. Stir in the chicken. Fry until pale.
Add all the herbs, spices and seasonings for the chicken. Pour in 250ml (1 cup) hot water. Cover with a lid. Leave to cook for 10 mins.
Put in bell pepper, potato and onion (add some hot water if appear to be dry). Stir around then leave to cook for a further 5 mins until the vegetables become tender. Add scallions at the end.

Pulled and cook the noodles (5 mins)

When the dough is well rested, bring a large pot of water to a full boil.
While waiting, use a rolling pin to flatten each dough piece into a rectangle shape.
Pick up one piece by holding each end gently. Pull in opposite directions. The movement should be smooth and consistent.
As your arms move apart, bounce the noodle against the worktop to help it stretch further (Please refer to the tutorial video below). Drop the pulled noodle into boiling water.
Pull the second one and drop it in. Repeat until you finish all six pieces of dough. Leave to cook for 1-2 minutes (see note 3).

Assemble the dish

Transfer the noodles to a large serving plate/bowl using a pair of chopsticks.
Pour in the cooked chicken & vegetables.
Garnish with coriander if using. Stir well & enjoy immediately.

Notes

Flour of different brands has slightly different water absorption capacity. You may need to reduce/increase the water volume a little to achieve the desired dough texture (watch my tutorial video above to see what it is like)
If kneading with a stand mixer: Add flour, salt and water into the mixing bowl. Use the dough hook to knead on low speed until a very smooth dough forms (it takes about 8 mins).
I have a comprehensive guide on “How to make hand-pulled noodles” which shows techniques for making thinner hand-pulled noodles. If you are new to this, it may be a good idea to start with thinner version. Then move on to belt-wide noodles later on.