Big Plate Chicken Noodles

This dish - known as Big Plate Chicken (Da Pan Ji) after the large platter it’s normally served on - is a delicious combination of chicken cooked with peppers, onions and soy sauce that’s popular across China, but originated in Xinjiang. As well as common Chinese spices like chilli, black cardamom, star anise, cassia and Sichuan pepper, Da Pan Ji is also seasoned with cumin, which is a key spice for Xinjiang’s Uyghur Muslim population.

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35 mins

45 mins

3/5

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£3.25

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Recipe

35 mins

45 mins

3/5

Serves 4

Medium Effort

Chicken

Dietary

Veggie Friendly

Dairy Free

Taste Profile

Hot

Origin

Chinese

China

Broccoli Spices: garlic, ginger, white pepper, onion
Ground Spices: chilli, Sichuan pepper, red bell pepper, cumin, ginger, garlic, black cardamon, star anise, cassia, onion
Whole Spices: black cardamon, cassia, star anise, long chilli

May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS

500g diced chicken (thighs are best) or firm tofu
1 large potato (any type)
300g tenderstem broccoli
2 peppers (any colour)
1 medium onion
2 cloves of garlic
Fresh ginger
1 tbsp soy sauce (any type)
1 tbsp sugar
200g dried pappardelle or tagliatelle pasta

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