Chicken chopped on the bone and stewed with potato, green pepper, dried chili and spices, served on a big platter for sharing. Wide, flat wheat noodles are usually mixed into the sauce at the end. Hot, with small bones.
Xinjiang big-plate chicken is both spicy and fragrant.
Tips
culture
A Xinjiang signature from the 1980s - a chopped whole chicken stewed with potatoes, bell peppers, dried chilies and Sichuan pepper, served on a platter. When you've eaten down the meat, wide 拉条子 noodles are tossed into the remaining sauce.