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Xinjiang Big Plate Chicken
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5 from 8 votes

Big Plate Chicken with Belt Noodles (大盘鸡)

Big Plate Chicken (Da Pan Ji) is a classic Chinese dish consisting of aromatic chicken stew and silky hand-pulled noodles. My recipe shows you how to make it from scratch with a great workflow.
Prep Time10 mins
Cook Time25 mins
Rest1 hr 10 mins
Total Time1 hr 45 mins
Course: Main Course
Cuisine: Chinese
Keyword: Chicken, Noodles
Servings: 4 servings
Calories: 745kcal
Author: Wei Guo


For the noodles

  • 300 g all-purpose flour
  • ¼ teaspoon salt
  • 150 g water see note 1
  • cooking oil for coating the dough

For the chicken

  • 2 tablespoon cooking oil
  • 800 g chicken thigh, cut in chunks
  • 1.5 tablespoon Sichuan chilli bean paste
  • 10 slice ginger
  • 10 clove garlic
  • 3 star anise
  • 2 piece cassia cinnamon
  • 1 bay leaf
  • 1 handful dried chilli or to taste
  • 1 tablespoon Sichuan pepper
  • 1.5 tablespoon dark soy sauce

For the vegetables

  • 1 red bell pepper, cut in chunks
  • 1 green bell pepper, cut in chunks
  • 1 medium-sized potato, cut in thin pieces
  • 1 onion, diced
  • 3 stalks scallions, chopped
  • coriander optional


Make & rest the dough (1 hour 15 mins)

  • Mix flour and salt. Add water gradually. Mix with chopsticks until no more loose flour can be seen.
  • Combine and knead briefly into a dough. Cover and leave to rest for 10 minutes. Knead again for about 2 minutes until very smooth (see note 2).
  • Divide the dough into 6 parts. Roll each piece into a gherkin shape.
  • Coat them with oil thoroughly. Cover with cling film then rest for at least 1 hour.

Cook the chicken & vegetables (20 mins)

  • Heat up the oil in a wok. Stir in the chicken. Fry until pale.
  • Add all the herbs, spices and seasonings for the chicken. Pour in 250ml (1 cup) hot water. Cover with a lid. Leave to cook for 10 mins.
  • Put in bell pepper, potato and onion (add some hot water if appear to be dry). Stir around then leave to cook for a further 5 mins until the vegetables become tender. Add scallions at the end.

Pulled and cook the noodles (5 mins)

  • When the dough is well rested, bring a large pot of water to a full boil.
  • While waiting, use a rolling pin to flatten each dough piece into a rectangle shape.
  • Pick up one piece by holding each end gently. Pull in opposite directions. The movement should be smooth and consistent.
  • As your arms move apart, bounce the noodle against the worktop to help it stretch further (Please refer to the tutorial video below). Drop the pulled noodle into boiling water.
  • Pull the second one and drop it in. Repeat until you finish all six pieces of dough. Leave to cook for 1-2 minutes (see note 3).

Assemble the dish

  • Transfer the noodles to a large serving plate/bowl using a pair of chopsticks.
  • Pour in the cooked chicken & vegetables.
  • Garnish with coriander if using. Stir well & enjoy immediately.



1. Flour of different brands has slightly different water absorption capacity. You may need to reduce/increase the water volume a little to achieve the desired dough texture (watch my tutorial video above to see what it is like)
2. If kneading with a stand mixer: Add flour, salt and water into the mixing bowl. Use the dough hook to knead on low speed until a very smooth dough forms (it takes about 8 mins).
3. I have a comprehensive guide on “How to make hand-pulled noodles” which shows techniques for making thinner hand-pulled noodles. If you are new to this, it may be a good idea to start with thinner version. Then move on to belt-wide noodles later on.


Serving: 1serving | Calories: 745kcal