新疆大盘鸡，是一道充满西北豪情的“一锅出”硬菜。鸡肉炖得软烂入味，土豆绵密，配上青红椒和浓郁的汤汁，最后拌上宽面条，一口下去，肉香、菜香和面香完美融合，超级满足。
Big Plate Chicken is a hearty one-pot dish from Xinjiang, China. The chicken is braised until tender, the potatoes are creamy, and the rich, spicy sauce is perfect for soaking up with wide noodles. It’s a complete meal in one dish that’s incredibly satisfying.
🌴食材 | Ingredients：
鸡腿肉，500g（切块）。/ Chicken thighs, 500g (cut into chunks).
土豆，2个（切块）。/ Potatoes, 2 (cut into chunks).
青椒，1个（切块）。/ Green bell pepper, 1 (cut into chunks).
红椒，1个（切块）。/ Red bell pepper, 1 (cut into chunks).
洋葱，半个（切块）。/ Onion, 1/2 (cut into chunks).
宽面条，200g（煮熟备用，拌汁用）。/ Wide noodles, 200g (cooked, for serving).
🌴配料 | Aromatics：
姜片，3片。/ Ginger slices, 3.
葱段，1根。/ Scallion, 1 stalk (cut into segments).
蒜瓣，4~5瓣（拍扁）。/ Garlic cloves, 4-5 (smashed).
干红辣椒，3~5个（剪段）。/ Dried red chilies, 3-5 (cut into segments).
八角，1个。/ Star anise, 1.
桂皮，1小块。/ Cinnamon stick, 1 small piece.
花椒，1小撮。/ Sichuan peppercorns, a small pinch.
🌴调味 | Seasonings：
生抽，3勺（约30ml）。/ Light soy sauce, 3 tbsp (about 30ml).
老抽，1勺（约10ml，上色用）。/ Dark soy sauce, 1 tbsp (about 10ml, for color).
豆瓣酱，1勺（约15g，灵魂）。/ Doubanjiang, 1 tbsp (about 15g, the soul).
白糖，1勺（约15g，提鲜）。/ Sugar, 1 tbsp (about 15g, to enhance flavor).
料酒，1勺（约10ml，腌鸡用）。/ Cooking wine, 1 tbsp (about 10ml, for marinating).
盐，适量。/ Salt, to taste.
食用油，适量。/ Cooking oil, as needed.
🌴做法 | Instructions：
1，腌制鸡块 | Marinate the Chicken
鸡腿肉切块，加1勺料酒和少许盐，抓匀腌制15分钟。⚠️ 千万别跳过腌制，否则鸡肉里面没味道。
Cut the chicken thighs into chunks. Add cooking wine and a pinch of salt. Mix well and marinate for 15 minutes. ⚠️ Never skip marinating, or the chicken will be bland inside.
2，炒底料 | Stir-fry the Aromatics
锅里倒油，放入姜片、葱段、蒜瓣、干红辣椒、八角、桂皮和花椒，小火炒出香味。加入1勺豆瓣酱，炒出红油。⚠️ 豆瓣酱一定要小火炒，大火容易糊，糊了会发苦。我试过火太大，结果豆瓣酱全黑了，整锅都毁了。
Heat oil in a pan, add the ginger, scallion, garlic, dried chilies, star anise, cinnamon, and Sichuan peppercorns. Stir-fry over low heat until fragrant. Add the doubanjiang and stir-fry until the oil turns red. ⚠️ Cook the doubanjiang over low heat to prevent burning. I’ve tried high heat, and it turned black, ruining the dish.
3，炖鸡块 | Braise the Chicken
转大火，倒入鸡块，翻炒到变色。加入3勺生抽、1勺老抽和1勺白糖，翻炒上色。加入没过鸡块的热水，大火烧开后转中小火，盖上锅盖炖15分钟。⚠️ 一定要加热水，冷水会让鸡肉收缩变硬。
Turn to high heat, add the chicken, and stir-fry until it changes color. Add the light soy sauce, dark soy sauce, and sugar. Stir to coat. Pour in hot water to cover the chicken. Bring to a boil, then reduce to medium-low heat, cover, and simmer for 15 minutes. ⚠️ Always use hot water; cold water will toughen the chicken.
4，加土豆炖煮 | Add Potatoes and Simmer
加入土豆块，继续炖10分钟，直到土豆软烂。最后加入青椒、红椒和洋葱，翻炒2分钟。根据口味加盐调味。⚠️ 青红椒和洋葱最后放，保持脆爽和颜色。
Add the potatoes and simmer for another 10 minutes until tender. Finally, add the green pepper, red pepper, and onion, and stir-fry for 2 minutes. Season with salt to taste. ⚠️ Add the peppers and onion at the end to keep them crisp and colorful.
5，拌面出锅 | Serve with Noodles
把煮好的宽面条铺在盘底，倒入炒好的大盘鸡。吃的时候，用面条拌着浓郁的汤汁，绝了。⚠️ 面条别煮太软，拌的时候才劲道。
Place the cooked wide noodles on a plate and top with the chicken. Mix the noodles with the rich sauce before eating. ⚠️ Don’t overcook the noodles; they should be chewy.
宝宝们，新疆大盘鸡的精髓在于“鸡肉软烂，汤汁浓郁，拌面一绝”。鸡块腌制去腥，豆瓣酱小火炒出红油。炖煮时加热水，鸡肉才不柴。青红椒和洋葱最后放，保持脆爽。最后用宽面条拌着汤汁吃，一滴都不浪费。
Tips: The key to Big Plate Chicken is “tender chicken, rich sauce, perfect with noodles.” Marinate the chicken, and cook the doubanjiang over low heat for the red oil. Use hot water for braising. Add the peppers and onion at the end. Serve with wide noodles to soak up the sauce.
这道【新疆大盘鸡 | Big Plate Chicken】是西北最经典的“一锅出”硬菜。如果你喜欢这种浓郁的口感，还可以试试我之前写的【粉蒸肉 | Steamed Pork with Rice Flour】。想看更多经典硬菜，可以逛逛我的【硬菜/宴客 | Main Dishes】分类。
If you enjoy this hearty and savory flavor, you should also try my Steamed Pork with Rice Flour. For more classic main dishes, check out my Main Dishes category.
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