Big Plate Chicken and Belt Noodles

Name: Big Plate Chicken and Belt Noodles
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 4 servings
Ingredients: chicken; potatoes; bell peppers; garlic; onions; scallions; chicken fat; dried chili peppers; ginger; flour; cilantro

March 17, 2025 38 Minutes Medium

Nutritional Information

650 kcal

Calories

45g

Protein

60g

Carbohydrates

35g

Fat

Recipe Hot Dishes

This hearty and flavorful Chicken Stew with Hand-Pulled Noodles is a comforting dish that combines tender bone-in chicken chunks, soft potatoes, and crisp bell peppers in a rich, aromatic sauce. The recipe starts by stir-frying chicken fat with garlic, onions, scallions, and dried chili peppers for deep, smoky flavors. The chicken is then seared and simmered in a savory blend of light and dark soy sauce with maltose, creating a glossy, caramelized coating. Potatoes are added for a creamy texture, while bell peppers bring a fresh crunch. Served with homemade hand-pulled noodles—stretched thin for the perfect chew—this dish is a satisfying meal. The noodles, kneaded and rested for optimal elasticity, soak up the delicious stew, making every bite irresistible. Garnished with fresh cilantro, this recipe is a must-try for lovers of bold, homestyle cooking.

Ingredients

Instructions

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Step 1

Clean and dry the chicken after removing the internal organs, then cut off the tips of the chicken feet with kitchen shears. Cut the chicken into bone-in chunks and set aside the large pieces of chicken fat from the abdominal area.

Step 2

Peel and cut the potatoes into roll-cut chunks; cut the bell peppers into slanted segments; peel and crush the garlic; cut the onions into chunks; and cut the scallions into segments.

Step 3

Add cold water to the pot, put in the chicken chunks, and boil over high heat before reducing to medium heat and cooking for 2-3 minutes.

Step 4

Skim off the foam, remove the chicken chunks, and if there is still blood on the chicken, rinse it under running water and drain.

Step 5

Add oil to the pot, then add dried chili peppers, onions, scallions, garlic, ginger, and the large pieces of chicken fat. Stir-fry over medium-low heat until the chicken fat is fully melted and the surface is slightly charred.

Step 6

Remove the chicken fat residue and continue to stir-fry the remaining seasonings in the pot.

Step 7

Add the chicken chunks to the pot and stir-fry over medium heat until they are slightly charred on the surface. Then add light soy sauce, dark soy sauce, and maltose, and stir-fry until the chicken is evenly coated with the sauce.

Step 8

Add enough water to the pot, bring to a boil over high heat, then reduce to medium heat and stew for 30-40 minutes until the chicken is 80% cooked.

Step 9

Add the potato chunks and season with salt. Continue to stew for 15-20 minutes until the potatoes are soft and cooked through.

Step 10

Add the bell peppers and stir-fry until they are evenly distributed. Then, switch to high heat and stew for 2 minutes before turning off the heat. Serve hot, garnished with cilantro.