Home-styleMedium 55 min serves 4

Xinjiang-Style Big Plate Chicken

Name: Xinjiang-Style Big Plate Chicken
Total time: 55 min
Yield: 4 servings
Cuisine: Home-style
Ingredients: boneless, skinless chicken thighs; Yukon Gold potatoes; green bell peppers; yellow onion; light soy sauce; Shaoxing wine; spicy fermented broad bean paste

大盘鸡 · dà pán jī

家庭快手版 · Home version: This is the home-cooked version — less oil, no restaurant-level deep-frying of chicken, and simmered gently for tender meat and rich sauce. We skip the heavy cornstarch slurry common in takeout versions.

My aunt in Ürümqi always cooked this for Sunday lunch after her shift at the textile factory. She’d serve it straight from the wok into a wide platter, with fresh hand-pulled noodles on the side — not the packaged kind, but noodles she stretched herself while humming old Uyghur folk songs.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More chicken recipes →Quick & Easy Comfort Food One-Pot

Ingredients

boneless, skinless chicken thighs鸡腿肉（去骨去皮）🛒 local600 g
Yukon Gold potatoes黄心土豆🛒 local400 g
green bell peppers青椒🛒 local200 g
yellow onion黄洋葱🛒 local150 g
light soy sauce生抽🏮 asian30 ml
Shaoxing wine绍兴酒🏮 asian15 ml
spicy fermented broad bean paste郫县豆瓣酱🏮 asian25 g

boneless, skinless chicken thighs: Cut into 4 cm chunks; thighs stay juicy longer than breast

Yukon Gold potatoes: Waxy potatoes hold shape better than russets

green bell peppers: Use thick-walled peppers for crunch

spicy fermented broad bean paste: Substitute: Korean gochujang + ½ tsp sugar if unavailable

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

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Saltiness

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Make it vegetarian

Instructions

1Heat 2 tbsp neutral oil in a wide wok or Dutch oven over medium-high heat. Add chicken pieces in a single layer and sear until golden brown on all sides — about 2 minutes per side. Remove and set aside.
先煎后炖，锁住汁水
🔍 Look for Medium-high 共约4–5分钟 · 4–5 minutes total
Visual: 鸡块表面深金黄，边缘微焦糖化Chicken surface is deeply golden with slight caramelization at edges
You know it's right when: 滋滋声转为稳定、香气明显；无大量白汽Sizzle turns steady and aromatic; no steam clouds
2Reduce heat to medium. Add doubanjiang and stir-fry for 1 minute until fragrant and oil turns reddish. Add minced ginger (1 tsp), garlic (2 cloves), and scallion whites (2 stalks) — stir 30 seconds.
先炒酱，再下辛香料
🔍 Look for Medium heat 1分钟 · 1 minute
Visual: 油析出，呈深红色；酱体微微冒泡Oil separates and takes on a deep red hue; paste bubbles gently
You know it's right when: 散发出温暖、坚果香与明显发酵香气Aroma becomes warm, nutty, and unmistakably fermented
3Return chicken to pan. Add Shaoxing wine, light soy sauce, and 250 ml hot water. Bring to a gentle simmer, then cover and cook on low for 25 minutes.
加盖慢炖，让味道渗透
🔍 Look for Low heat 25分钟 · 25 minutes
Visual: 汤汁边缘持续冒出细小均匀气泡Liquid simmers softly with small, steady bubbles around edges
You know it's right when: 锅盖缝隙处持续、安静地冒热气Steam rises steadily but quietly from lid seam
4Add potatoes and onions. Simmer uncovered for 10 minutes, stirring gently every 3 minutes to prevent sticking.
开盖收汁，土豆吸味
🔍 Look for Medium heat 10分钟 · 10 minutes
Visual: 土豆边缘略显半透明；汤汁减少约三分之一Potatoes look slightly translucent at edges; liquid reduces by ~⅓
You know it's right when: 土豆块边缘变软但仍保持完整形状Edges of potato cubes soften but hold shape
5Stir in green peppers and simmer 5 more minutes until peppers are crisp-tender and sauce coats ingredients thickly. Taste and adjust salt only if needed — doubanjiang and soy are usually sufficient.
青椒最后放，保色保脆
🔍 Look for Medium heat 5分钟 · 5 minutes
Visual: 青椒保持鲜绿色；酱汁呈亮泽丝带状裹附食材Peppers retain bright green color; sauce clings in glossy ribbons
You know it's right when: 青椒表皮光亮，无任何焦褐痕迹Pepper skins glisten and show no browning

Tips

· Serve immediately in a wide platter — true da pan ji means 'big plate' for sharing
· Leftovers taste even better the next day as flavors meld
· For authentic Xinjiang style, add 1 tsp cumin seeds with the doubanjiang

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

It's too spicy. How do I tone it down?

Add a dairy element (a swirl of yogurt, milk, or a spoon of peanut butter) — dairy fat binds the capsaicin. Sugar or honey also helps balance heat. For next time: remove chili seeds (they hold most heat) or halve the dried chilies and add chili oil at the table instead.

Source: HǎoWèi flavor guide

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine