Xinjiang Big Plate Chicken
新疆大盘鸡 · Xīnjiāng dà pán jī
My aunt Amina in Urumqi cooked da pan ji every Friday after mosque, using free-range chickens from her cousin’s farm near Turpan. She always added extra cumin and toasted the dried chilies herself in a wok — ‘the smoke tells you when they’re ready,’ she’d say, waving her hand near the wok’s edge.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- bone-in chicken thighs带骨鸡腿肉🛒 local800 g
- russet potatoes褐皮土豆🛒 local600 g
- dried chili peppers干辣椒🏮 asian15 g
- Sichuan peppercorns花椒🏮 asian5 g
- light soy sauce生抽🏮 asian30 ml
bone-in chicken thighs: Skin-on preferred; cut into 5-cm (2-inch) chunks with bone
russet potatoes: Leave skins on — they hold shape and add earthy depth
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Spice level
Saltiness
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Instructions
1Toast spices: Heat wok over medium heat. Add dried chilies and Sichuan peppercorns. Toast 60–90 seconds, shaking constantly, until fragrant and slightly darkened. Transfer to mortar and coarsely crush.
闻香即停，防苦涩
🔍 Look for Medium heat 60–90秒 · 60–90 secondsVisual: 辣椒转暗红、微膨；花椒鼓胀并析出白粉Chilies turn dull red and puff slightly; peppercorns swell and release white dust
You know it's right when: 升起清香烟雾，非焦糊味Aromatic smoke rises — not acrid or burnt
2Brown chicken: Pat chicken dry. Heat 30 ml (2 tbsp) oil in same wok over medium-high heat. Brown chicken in batches until golden on all sides, about 4 minutes per batch. Remove and set aside.
分批防降温，保酥脆
🔍 Look for Medium-high 每批4分钟 · 4 minutes per batchVisual: 鸡块呈深棕褐脆边Chicken develops deep mahogany crust with crisp edges
You know it's right when: 滋滋声变沉，油星骤减Sizzling sound deepens and oil stops spattering violently
3Build sauce: Lower heat to medium. Add crushed spice mix, 1 tbsp ginger (minced), and 2 cloves garlic (minced). Stir 1 minute until aromatic. Stir in light soy sauce, 15 ml (1 tbsp) dark soy sauce, and 120 ml (½ cup) Shaoxing wine.
姜蒜爆香是风味基底
🔍 Look for Medium heat 1分钟 · 1 minuteVisual: 油色转琥珀，锅面覆一层亮泽油膜Oil turns amber and coats wok surface with glossy film
You know it's right when: 香味骤浓，蒸汽呈丝带状升腾Fragrance intensifies and steam rises in visible ribbons
4Braise: Return chicken to wok. Add 500 ml (2¼ cups) hot water, 1 tsp white pepper, and 1 tsp sugar. Bring to simmer, cover, and cook 30 minutes. Add whole unpeeled potatoes. Simmer uncovered 25 more minutes until potatoes are tender and sauce thickens to coat spoon.
土豆后下，防煮烂
🔍 Look for Medium-low 开盖焖25分钟 · 25 minutes uncoveredVisual: 酱汁收至油亮浓稠，裹住土豆表皮Sauce reduces to glossy, viscous layer clinging to potato skins
You know it's right when: 木勺划过锅底，留清晰痕迹Wooden spoon leaves clear trail when dragged across bottom
5Finish: Taste and adjust with salt only if needed (soy sauces provide saltiness). Garnish with fresh cilantro and scallions. Serve hot in wide shallow bowl — traditionally eaten with hand-torn flatbread.
少盐多香，突出本味
🔍 Look for Low heat 1分钟内 · under 1 minuteVisual: 土豆泛红褐黏亮光泽，鸡皮油润反光Potatoes gleam with sticky, reddish-brown glaze; chicken skin glistens
You know it's right when: 热气升腾，层层散发孜然、辣椒与鸡油复合香Steam rises steadily with layered aroma of cumin, chili, and chicken fat
Tips
- · Substitute russet potatoes with Yukon Gold if russets unavailable — they hold shape better than red potatoes
- · No Shaoxing wine? Use dry sherry or Japanese cooking sake — never vinegar-based 'cooking wine'
- · To mimic Urumqi street stalls, serve with freshly baked naan — brush with garlic butter before toasting
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
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
I can't find Sichuan peppercorns. What do I use?
Honestly, there is no true substitute — the numbing (má) sensation is unique. Best local approximation: 1/2 tsp black pepper + a little citrus zest for warmth and brightness. If you cook Sichuan food regularly, buy them online; they keep for months in an airtight jar.
Source: HǎoWèi substitution engine
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
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