Xinjiang Big Plate Chicken (Da Pan Ji) Culinary Course

Chef Qianyi Culinary Arts offers a specialized training program in Xinjiang Big Plate Chicken, one of China’s most iconic and flavor-packed regional dishes. This immersive course is designed for aspiring chefs, entrepreneurs, and food lovers who want to master the art of preparing and serving Da Pan Ji, while gaining the skills and knowledge needed to successfully operate a Xinjiang-style food business.

Origin & History

Xinjiang Big Plate Chicken, or Da Pan Ji (大盘鸡), originates from the Xinjiang Uyghur Autonomous Region in northwest China, a culturally rich and geographically diverse area where Han Chinese, Uyghur, and Central Asian influences converge. The dish is believed to have emerged in the 1980s along trucking routes and roadside eateries in Karamay, a city in northern Xinjiang. Truck drivers and travelers craved hearty, satisfying meals, and Da Pan Ji quickly became a favorite due to its bold flavors, generous portions, and comforting warmth.

Over time, the dish evolved into a symbol of Xinjiang’s multicultural cuisine, blending elements of Chinese, Uyghur, and even Russian cooking. It is often served in large portions on wide, flat plates—hence the name—making it ideal for sharing among friends and family.

Flavor Profile

Xinjiang Big Plate Chicken is known for its rich, savory-spiciness with a deep umami undertone. The dish features tender chicken pieces (usually thigh meat), simmered in a robust sauce made from tomatoes, chili peppers, potatoes, and a unique blend of spices including Sichuan peppercorns, star anise, ginger, and garlic. The resulting flavor is a harmonious balance of sweet, sour, spicy, and slightly numbing—offering a sensory experience that reflects the rugged beauty of Xinjiang itself.

One of the signature components of Da Pan Ji is the hand-pulled noodles served beneath the chicken stew, which soak up the flavorful sauce and add a chewy, satisfying texture to every bite.

Cooking Method

Preparing Xinjiang Big Plate Chicken requires a combination of braising, stir-frying, and noodle-making techniques. The process typically involves:

Marinating the Chicken: Chicken thighs are marinated with soy sauce, cooking wine, and spices to enhance depth of flavor.
Stir-Frying the Aromatics: Garlic, ginger, and chili peppers are sautéed to build a spicy aromatic base.
Braising the Chicken and Vegetables: Tomatoes, potatoes, and sometimes bell peppers are added to the pot, and everything is simmered together with the chicken until the sauce thickens and coats the ingredients.
Making Hand-Pulled Noodles: Fresh, elastic noodles are made from wheat flour and water, then boiled and added directly to the dish or served underneath.

In our course, students learn not only how to replicate the dish with authentic flavor but also how to adapt it for different kitchen setups and dietary preferences.

Cultural Significance

Da Pan Ji is more than just a meal—it’s a reflection of Xinjiang’s communal lifestyle and cross-cultural culinary identity. In Xinjiang, meals are often shared among large groups, and Da Pan Ji perfectly embodies this spirit of hospitality. It’s commonly served at gatherings, festivals, and family dinners, where the large platter encourages diners to eat together and enjoy the dish’s rich flavors in a convivial atmosphere.

The dish also represents the fusion of ethnic influences in Xinjiang, drawing from Han Chinese cooking methods, Uyghur spice traditions, and even Central Asian noodle culture. It’s a delicious testament to the region’s history of trade, migration, and cultural exchange along the ancient Silk Road.

Why It’s Popular

Xinjiang Big Plate Chicken has gained widespread popularity across China and beyond due to its unique flavor profile, hearty portions, and versatility. It appeals to a wide range of tastes—spicy lovers enjoy the heat, comfort food seekers appreciate the richness, and adventurous eaters are drawn to its cultural roots.

For entrepreneurs, Da Pan Ji offers a compelling business opportunity. It’s relatively low-cost to produce, highly customizable, and can be served in various formats—traditional platters, individual bowls, or even as a fusion dish in modern Chinese restaurants. The visual appeal of the dish also makes it a favorite for food photography and social media, contributing to its viral popularity.

Course Highlights

Our Xinjiang Big Plate Chicken course includes:

Authentic Recipe Training: Learn the original Xinjiang-style recipe from expert chefs with deep regional knowledge.
Noodle-Making Skills: Master the art of hand-pulled noodles, a key component of the dish.
Spice Blending & Flavor Development: Understand the role of spices and how to balance them for maximum impact.
Commercial Kitchen Techniques: Gain insights into efficient cooking workflows, portion control, and plating presentation.
Menu Diversification: Learn to offer variations such as spicy or mild versions, vegetarian adaptations, and fusion styles.
Startup Support Package: From sourcing ingredients to setting up a Xinjiang-themed food stall or restaurant, we provide end-to-end guidance.
Marketing & Branding Tips: Leverage the story and cultural appeal of Da Pan Ji to attract customers and build a strong brand identity.

Whether you're a chef looking to expand your culinary repertoire or an entrepreneur aiming to launch a unique food business, our Xinjiang Big Plate Chicken course offers a comprehensive, hands-on learning experience that blends tradition with modern food entrepreneurship.