Xinjiang Big Plate Chicken, or "da pan ji," is a famous dish from Xinjiang in northwest China. It was created in the 1990s in a small town called Shawan, which is on the old Silk Road. The story goes that a restaurant owner combined local chicken with the bold flavors of Sichuan cuisine to satisfy a customer's craving. He served it in a huge plate, and the dish became an instant hit. Today, it's one of Xinjiang's most iconic dishes, often enjoyed by groups of friends and family.

How It's Made

1. Preparing the chicken: Chicken pieces are stir-fried in oil with sugar until browned. A mix of Sichuan peppercorns, dried chili peppers, ginger, and garlic is added. The sauce is made with soy sauce, beer, and a little tomato paste.

2. Adding vegetables: Potatoes are added to the pot. They cook until soft and soak up all the spicy, savory flavor.

3. Making the noodles: While the chicken simmers, a simple dough is rolled out and cut into wide noodles. The noodles are boiled separately.

4. Putting it together: The chicken and potatoes are served on a large plate. The noodles are placed underneath or on the side, ready to soak up the rich sauce.

What It's Like

Big Plate Chicken is big in every way. The portion is huge, and the flavors are bold. The chicken is tender and packed with chili heat. The potatoes are soft and creamy. The noodles are the perfect addition, chewy and coated in that rich sauce. It's a dish that brings people together and leaves everyone full and happy.