Xinjiang Big Plate Chicken

新疆大盘鸡

Xinjiang Big Plate Chicken — Home-styleUrumqi, Xinjiang home cooking.

Ingredients

• bone-in chicken thighs
• russet potatoes
• dried chili peppers
• Sichuan peppercorns
• light soy sauce

Instructions

1. Toast 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. (Chilies turn dull red and puff slightly; peppercorns swell and release white dust)
2. Brown 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. (Chicken develops deep mahogany crust with crisp edges)
3. Build 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. (Oil turns amber and coats wok surface with glossy film)
4. Braise: 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. (Sauce reduces to glossy, viscous layer clinging to potato skins)
5. Finish: 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. (Potatoes gleam with sticky, reddish-brown glaze; chicken skin glistens)