Xinjiang-style Big Plate Chicken
Xinjiang-style Big Plate Chicken is a famous dish from the Xinjiang Uygur Autonomous Region of China. It is a large plate of tender chicken pieces stir-fried with vegetables like onion, potato, and pepper in a spicy sauce. The dish is usually served with a layer of handmade noodles on the bottom and topped with coriander leaves to enhance its aroma. It is a signature dish among the ethnic Uygur people, providing a hearty and spicy meal for families and friends.
Ingredients
- 1 whole chicken, cut into pieces
- 2 large potatoes, chopped into bite-sized pieces
- 1 large onion, chopped
- 1 green pepper, chopped
- 1 red pepper, chopped
- 4 cloves garlic, minced
- 1 inch ginger, julienned
- 3 tbsp vegetable oil
- 2 tbsp chili bean sauce
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Chinese cooking wine
- 1 tsp Sichuan peppercorns
- 1 tsp cumin seeds
- 1/2 tsp salt
About the recipe
Cook Time: 25 minutes
Portions: 4-6 servings
Difficulty: Medium