Many Lee takes a humble, sizeable dish, aptly named Big Plate Chicken, and turns up the heat and flavor—served over thick, chewy hand-pulled noodles.
Big Plate Chicken is dish-naming at its best: simple, straightforward, and strangely appealing. It's an iconic dish from Xinjiang that is—literally, you guessed it—a very, very large plate of chicken over flat chewy noodles.
Well, I object. I have an empty hole in my heart that requires a spicier version. I decided to up the flavor, spice, and heat levels of the dish without deviating from its core principles. It’s still a very big plate of chicken. It still has flat chewy noodles to soak up all its glory. It even keeps those humble potato chunks to remind us where it came from. It’s still the same guy. It just doesn’t go to church anymore.
In a tall cup with an immersion blender, blend 2 red bell peppers, doubanjiang, gochugaru and strawberry jam until smoothly puréed, set aside. Mix together coriander, cumin, fennel, Sichuan peppercorns, five spice, black pepper and sand ginger, set aside. Add the bell pepper purée. Continue to cook and stir until excess moisture has evaporated and the sauce starts to brown slightly on the edges and bottom of the pot. Add shaoxing wine, cook for 1 minute for the alcohol to evaporate, then add chicken stock, fish sauce, chicken powder, mustard, the spice-mixture, and potato chunks. Mix evenly then turn down the heat to medium-low. Cover the pot and maintain a gentle boil and cook for another 15 to 20 min until the liquid reduces by a quarter.
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