Big Plate Chicken with Belt Noodles (大盘鸡)
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Rest
1 hr 10 mins
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Total Time
1 hr 45 mins
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Servings
4 servings
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Calories
745 kcal
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Course
Main Course
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Cuisine
Chinese
Big Plate Chicken with Belt Noodles (大盘鸡)
Description
This recipe begins with making the noodle dough from flour, salt, and water, kneading until smooth and then resting to develop gluten, which allows the dough to be pulled into wide belt noodles. The noodles are coated with oil and rested to relax before cooking. Meanwhile, chicken thigh chunks are stir-fried and simmered in a rich sauce of Sichuan chili bean paste, dark soy sauce, garlic, ginger, star anise, cinnamon, bay leaf, dried chili, and Sichuan pepper, providing a spicy, aromatic base typical of Sichuan cuisine.
Vegetables including bell peppers, potato slices, onion, and scallions are added during braising to absorb the sauce and become tender but not mushy. When ready to serve, the rested dough is pulled into thick noodles and cooked briefly, offering a chewy texture that balances the richly flavored chicken and vegetables. Optional coriander adds freshness at the end.
The dish is suited for diners enjoy bold spices and homemade noodles. Variations in flour water absorption may require adjusting water volume when making dough. Using a stand mixer or following a pulling tutorial can help novices achieve the desired noodle texture.
Ingredients
For the noodles
- 300 g all-purpose flour
- ¼ teaspoon salt
- 150 g water see note 1
- neutral cooking oil for coating the dough, generic cooking oil
For the chicken
- 2 tablespoon neutral cooking oil generic cooking oil
- 800 g chicken thigh cut in chunks
- 1½ tablespoon Sichuan chili bean paste
- 10 lice 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 potato medium-sized, cut in thin pieces
- 1 onion diced
- 3 talks scallion chopped
- Coriander optional
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
- Adjust water amount when mixing dough due to different flour absorption rates; dough should be smooth and slightly elastic.
- If using a stand mixer, knead dough with dough hook on low speed for about 8 minutes to achieve smoothness.
- Resting the dough at least an hour is essential for easy pulling and chewy noodle texture.
- For thinner hand-pulled noodles, follow detailed pulling techniques before advancing to wide belt noodles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 745 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 745kcal | 37% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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