Xinjiang Big Plate Chicken
大盘鸡多选土鸡剁块，与土豆、青红椒、干辣椒、花椒同炒，加酱油与啤酒焖至汤汁浓稠，起锅前放入手拉宽面。鸡肉入味，土豆绵软，面片吸汁后筋道。通常三四人分食，配乌苏啤酒或酸奶解辣。
Big Plate Chicken is one of Xinjiang's most iconic dishes, originating in Shawan County during the 20s in the 80 century. Made with chunks of free-range chicken stir-fried over high heat with potatoes, green and red peppers, dried chilies, and Sichuan peppercorns, it's finished with wide handmade noodles (belt noodles) tossed in the sauce. The chicken is tender and flavorful, the potatoes are soft and creamy, the broth is rich and spicy-numbing, and the noodles are chewy and slippery, soaking up all the essence. Generously portioned, this dish typically serves 3 to 4 people. Best enjoyed with Xinjiang Wusu beer—a perfect pairing.
