Xinjiang-Style Big Plate Chicken

大盘鸡

Xinjiang-Style Big Plate Chicken — a Chinese recipe made with boneless, ready in about 55 minutes. Step-by-step instructions with photos.

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.
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.
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.
4. Add potatoes and onions. Simmer uncovered for 10 minutes, stirring gently every 3 minutes to prevent sticking.
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.