Turbo-charged Xinjiang big plate chicken from Food52 by Mandy Lee

  • ground coriander
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  • five spice powder
    This classic Chinese five spice mix unites the five flavors: sweet, sour, bitter, salty, and savory. Based on the traditional philosophy of balancing yin and yang, Chinese five spice complements fatty meats like pork belly, goose, and duck. (The Spice House) Buy Now
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  • Serves : 4-6

  • EYB Comments

    Noodle dough must be refrigerated 2 hours or overnight, and chicken must marinate 2 hours or overnight. Can substitute potato starch for tapioca starch, dried Thai chiles for dried arbol chiles, ground galangal for ground sand ginger, poblano chiles or green bell peppers for jalapeño chiles, and red bell peppers for red jalapeño chiles.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Noodle dough must be refrigerated 2 hours or overnight, and chicken must marinate 2 hours or overnight. Can substitute potato starch for tapioca starch, dried Thai chiles for dried arbol chiles, ground galangal for ground sand ginger, poblano chiles or green bell peppers for jalapeño chiles, and red bell peppers for red jalapeño chiles.

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