Big Plate Chicken with Wide Noodles (Da Pan Ji)

Big plate chicken surrounded by spices and utensils.

5 from 1 vote

Big Plate Chicken with Wide Noodles (Da Pan Ji)

Big Plate Chicken is a delightful Chinese street food classic, merging tender chicken and bold spices with chewy thick noodles.

Prep Time10

Cook Time15

Course: Main Course

Cuisine: Chinese

Diet: Low Calorie, Low Fat

Servings:

Calories: 429kcal

Author: Clara

Ingredients

Spice Mix

1 Stick Cinnamon
1 Pod Star Anise
1 Bay Leaf
¼ teaspoon Szechuan Peppercorn
1-2 Dried Thai Chilies (Adjust based on spice preference)

Seasoning Mixture

1 teaspoon Doubanjiang
1 teaspoon Soy Sauce
2 teaspoon Shaoxing Wine
½ teaspoon Sugar

Main Ingredients

6 oz Boneless Skinless Chicken thigh
1 clove Garlic
1 teaspoon Ginger
1 stalk Green Onion
½ Carrot
52 g Knife Cut Noodles
1 Jalapeno (Any bell pepper works)

Instructions

Prep the Ingredients – Cut the chicken thigh into small, bite-sized pieces. Mince the garlic and ginger. Peel and thinly slice the carrot. Chop the scallions, separating the white and green parts. Slice the pepper into thin slices.
Prepare the sauce mixture – In a small bowl, combine 1 teaspoon Doubanjiang, 1 teaspoon Dark soy sauce, and 1 teaspoon Soy sauce, and 2 teaspoon Shaoxing wine. Set this sauce mixture aside for later use.
Toast the spices – Heat the wok and place the cinnamon stick, star anise, bay leaf, Szechuan peppercorns, and dried chili. Toast for about 2 minutes, or until fragrant.
Sauté the Aromatics – In a large pot, heat cooking spray over medium-high heat. Add the minced garlic, white scallions and ginger, and stir-fry until fragrant. Add the chicken pieces and stir-fry until they start to brown.
Braised Chicken and Veggies –Pour about 1.5 cups of chicken broth or water, and add in the sauce mixture, carrots, and peppers. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the wok and let it cook for 10-15 minutes to infuse the flavors. And until the carrots are fork-tender.
Prepare the Noodles – In a separate saucepan, bring water to a boil and cook the wide noodles according to the package directions. Drain and set aside.
Assemble Your Bowl – Add the noodles to a large plate and ladle the chicken and soup over the noodles. Garnish with the green parts of the scallions and enjoy your big plate chicken!

Notes

Substitutions and Variations

Make without noodles – If you prefer rice to noodles, feel free to pair this with a side of rice instead.

Adjust spiciness– The dried Thai chilis give the dish its spice content. Adjust the amount of Thai chilies used to change the spice.

Expert Tips

Use a deep frying pan or wok – To avoid any splattering of ingredients, opt for a deep-set frying pan or a wok. Given that this is a braised dish, the cooking process is akin to preparing a soup.

Cook till carrots are fork tender – Cook the carrots until they reach a fork-tender consistency, ensuring they are easy to pierce with a fork without resistance.

Nutrition