Big Plate Chicken Recipes
SPICY BIG TRAY CHICKEN
At Spicy Village in in Manhattan's Chinatown, the Spicy Big Tray Chicken arrives on an aluminum tray. You eat it on a foam plate with a plastic fork or chopsticks. It's a mound of chicken nearly afloat in a bath of dark, spicy sauce that contains star anise, Sichuan peppercorns, chile, garlic, cilantro, a few mystery ingredients and potatoes. Those of you who live in or visit New York should eat this dish whenever you can, but it can absolutely be prepared at home. It's not precisely a simple recipe. But it's an excellent project one. And you can improve on the ingredients. The restaurant uses both MSG and Budweiser in the recipe. We subbed in Modelo Negra and omitted the MSG, but you certainly don't need to.
Provided by Mark Bittman
Categories brunch, dinner, lunch, project, main course
Time 1h
Yield at least 4 servings
Number Of Ingredients 18
Steps:
- With a cleaver, chop the chicken into 2-inch pieces, and toss with 2 teaspoons salt and 2 teaspoons black pepper. (Use chicken scraps to make stock if you can.) Cover with the beer and marinate it in the refrigerator overnight or for at least a few hours. Cook the potatoes in salted water until nearly done; drain; cut into bite-size pieces if necessary.
- Heat at least 2 inches of the oil in a wok or tall, narrow pot over high heat. The more oil you use, the more chicken you can cook at one time.
- When the oil is hot, fry the chicken, in batches if necessary, until slightly brown; depending on your heat, this could take 1 to 5 minutes. Stir frequently. Remove with a spider or slotted spoon and let rest until cool, then fry again - up to 5 minutes depending on your heat - until nicely browned and crisp; remove. If you have the time, refrigerate the chicken before proceeding.
- Reduce the oil to about 2 tablespoons (reserve the rest for frying or other uses), and turn the heat to high. Add the garlic, and cook a few seconds, then add another tablespoon of oil.
- Add the cumin seeds, fennel seeds, Sichuan peppercorns, anise and dried chiles, and stir to combine. Add the hot bean sauce, and stir; return the chicken to the wok or skillet.
- Stir in the dark rice wine and 2 cups stock or water, and stir to create a sauce. Add 1 tablespoon black pepper, the sugar and soy sauce; bring to a vigorous boil.
- Add the potatoes, and continue to boil for another 10 to 15 minutes, adding more liquid as needed to keep the mixture soupy; you want to wind up with 1 to 2 cups sauce and tender potatoes. Taste, and adjust seasoning; add more black pepper if the taste isn't strong.
- Ladle the chicken, potatoes and broth into bowls. Garnish with cilantro and serve with noodles or rice.
BIG PLATE CHICKEN
Da pan ji, or big plate chicken, is a Xinjiang-style dish of chicken and vegetables over noodles. The chicken is flavored with chile bean paste and ginger.
Provided by Kei Lum Chan
Yield Serves 4
Number Of Ingredients 18
Steps:
- Put the chicken pieces into a large saucepan and add enough water to cover them completely. Bring to a boil over high heat and blanch for 1 minute. Drain and rinse under cold running water. Drain again.
- Put the star anise, Sichuan peppercorns, and cinnamon stick into a spice bag.
- Heat the oil in a wok or large skillet (frying pan) over low heat, add the sugar, and stir for 1-2 minutes until the sugar is caramelized.
- Put in the chicken pieces and stir until they are fully coated in the caramel. Add the Pixian chile bean paste, dried and fresh chiles, ginger, and garlic and stir-fry over medium-high heat for 1 minute until fragrant. Add the salt, soy sauce, wine, spice bag, and enough water to cover the chicken completely. Bring to a boil.
- Put in the potatoes and carrots, cover with a lid, reduce to low heat, and simmer for about 15 minutes until the chicken is cooked through and the vegetables are softened. Stir frequently to prevent burning and add water, if necessary.
- Add the bell pepper, discard the spice bag, and stir. Increase to high heat and cook until the sauce has reduced to ½ cup (4 oz).
- Transfer to a serving place and serve with the cooked noodles.
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- Marinate chicken pieces for 20 minutes in marinade ingredients: soy sauce, Shaoxing wine, sesame oil and cornstarch. In a separate small bowl mix sauce ingredients: 3 tablespoons light soy sauce, Pixian doubanjiang, dark soy sauce and Shaoxing wine.
- Heat wok over medium flame and add 3 tablespoons oil. Add garlic, ginger, scallion whites, dried chilies, Sichuan peppercorns, cumin, star anise and cassia and stir around until mixture becomes fragrant, for about 2 minutes, making sure that it doesn’t burn.
- Turn heat up to high and add marinated chicken. Stir-fry until chicken is partially cooked and starting to take on some color, making sure not to burn the spices.
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- Start by marinating the chicken. Cut the chicken thighs into bite-sized pieces and transfer to a bowl with the marinade ingredients. Set aside for 20 minutes while you prep the rest of the ingredients.
- When you're ready to cook, heat the oil in a wok over low heat. Add the star anise, cinnamon stick, bay leaves, ginger, garlic, Sichuan peppercorns, chilies, and sugar. Cook this mixture for 2 minutes, making sure they don’t burn. Add the chicken and turn up the heat. Stir-fry until the chicken is seared.
- Add the potatoes and carrots and stir-fry for a minute. Then add the dark soy sauce, light soy sauce, shaoxing wine, and 3 cups water. Bring to a boil and reduce the heat to medium. Cover the wok and cook for 15 minutes, until the potatoes are tender.
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