Xinjiang-Style Big Plate Chicken

大盘鸡

Xinjiang-Style Big Plate Chicken — Home-styleXinjiang home cooking.

Ingredients

• boneless, skinless chicken thighs
• Yukon Gold potatoes
• green bell peppers
• yellow onion
• light soy sauce
• Shaoxing wine
• spicy fermented broad bean paste

Instructions

1. Heat 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. (Chicken surface is deeply golden with slight caramelization at edges)
2. Reduce 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. (Oil separates and takes on a deep red hue; paste bubbles gently)
3. Return 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. (Liquid simmers softly with small, steady bubbles around edges)
4. Add potatoes and onions. Simmer uncovered for 10 minutes, stirring gently every 3 minutes to prevent sticking. (Potatoes look slightly translucent at edges; liquid reduces by ~⅓)
5. Stir 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. (Peppers retain bright green color; sauce clings in glossy ribbons)