Yuncheng-style Big Plate Chicken Noodle Soup · PrimedTable
Chinese🍜 Noodles & pasta
Yuncheng-style Big Plate Chicken Noodle Soup
⏱ 210 min
A Shanxi twist on the Xinjiang classic, this dish features hand-pulled noodles in a richly braised broth with chunks of tender chicken and potatoes, seasoned with Sichuan chili bean paste and warm spices. A fusion dish born on the trucking routes between central China and Urumqi.
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Adapted from a video by Chinese Cooking Demystified
vegetable oil1.5 tbsp for chicken marinade, 4 tbsp for caramel5½ tbsp
chicken legper person, cleaved into roughly 1.5-inch chunks across the bone1 piece
saltfor marinade¼ tsp
chicken bouillon powderfor marinade½ tsp
Sichuan pepper powderfor marinade¼ tsp
white pepper powder
for marinade, plus additional 0.25 tsp for seasoning broth
1/8 tsp
soy saucefor marinade½ tsp
Shaoxing winefor marinade, plus additional splash for deglazing caramel½ tsp
Chinese leek (dacong)sliced into 1-inch sections, or white parts of 5 scallions as substitute1 piece
dried chilicut into 1.5-inch sections5 g
gingerabout 1.5 inches, sliced1½ pieces
star aniseoptional1 piece
rock sugarfor caramel, or use granulated sugar40 g
Pixian chili bean paste2 tbsp
potatocut into large chunks, preferably waxy varieties like Yukon gold or French Fingerling300 g
Chinese 13 spice powderor five-spice powder1 tbsp
Sichuan pepper powderfor broth½ tsp
saltfor broth1 tsp
chicken bouillon powderfor broth1 tsp
waterfor braising4 cups
fresh green medium chilioptional but recommended100 g
MSGfor seasoning broth, to taste~¼ tspest.
lettucefor serving under noodles~100 gest.
cilantrochopped, for garnish~10 gest.
Chinese dark vinegaroptional, for seasoning individual bowls~1 tbspest.
scallion piecesfor serving~30 gest.
Steps
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1
The night before, prepare the dough: dissolve 2g salt in 100ml water, sprinkle gradually onto the flour while stirring, then knead into a ball once all water is absorbed and let rest for at least 30 minutes covered.
2
After 30 minutes, begin kneading using the abacus-string technique: press and smear the dough with your palm, curl it back, move over, and repeat until reaching the end. Fold the dough in half, press flat, then repeat the curling motion. Continue for 8–10 minutes total, then fold and flatten one final time, cover, and rest for 10 minutes.
3
After resting, gently roll the dough in each direction and flatten into a rectangle about 1cm thick. Cut the rectangle in half, then cut into 1cm-wide sticks.
4
Oil a plate thoroughly and coat each noodle stick to prevent drying. Arrange neatly, cover tightly with plastic wrap so no air reaches the noodles, then place in a bag and refrigerate overnight.
5
Day of cooking: chop one chicken leg into roughly 1.5-inch chunks across the bone (or 2-inch chunks if boneless), and marinate with 0.25 tsp salt, 0.5 tsp chicken bouillon, 0.25 tsp Sichuan pepper powder, 0.125 tsp white pepper powder, 0.5 tsp soy sauce, and 0.5 tsp Shaoxing wine.
6
Prepare aromatics: slice one Chinese leek (or white parts of 5 scallions) into 1-inch sections, cut 5g dried chili into 1.5-inch sections, and slice 1.5 inches of ginger thinly. Add these plus an optional star anise to the marinated chicken, drizzle with 1.5 tbsp oil, mix well, and set aside.
7
Combine 4 tbsp oil and 40g rock sugar (or granulated sugar) in a cold, unheated wok. Turn heat to medium-high and gently fry for about 3 minutes until caramel forms at the bottom and turns a nice brown color.
8
Turn heat to maximum and add the chicken with all its marinade. Stir gently with chopsticks because caramel plus liquid tends to seize into hard candy. After about 3 minutes, the chicken should be evenly browned and no longer sticky.
9
Swirl in a splash of baijiu or Shaoxing wine, reduce heat to low, add 2 tbsp Pixian chili bean paste, and fry for another 1–2 minutes to infuse the oil and chicken with the paste flavor. Turn off heat.
10
In a separate pot, add 1 tbsp Chinese 13-spice powder (or five-spice powder), 0.5 tsp Sichuan pepper powder, 1 tsp salt, 1 tsp chicken bouillon powder, and 300g potato cut into large chunks, preferably waxy varieties.
11
Transfer the cooked chicken and oil to the pot with potatoes. Add 4 cups of water, bring to a boil, then reduce to a simmer for 30–45 minutes.
12
While the chicken braises, begin pulling noodles: take a stick and gently roll it on the work surface to form an even log. Pinch each end between thumb and index finger and gently pull the noodle longer with even force.
13
Once you feel resistance, rest the noodle on the work surface, then gently smack it a few times and pull again. If needed, wrap it around your fingers to thin further, but not too aggressively. Once it reaches ramen or spaghetti thickness, set aside and repeat with remaining sticks.
14
When the chicken is nearly done braising, add the pulled noodles to a pot of boiling water. When it comes to a boil, add half a cup of cool water. When it boils again, add another half cup of cool water. When it comes to a boil for the third time, turn off heat and transfer the noodles to a bowl.
15
Nestle some lettuce on the noodles. Return to the braising pot and season the soup to taste with an additional 0.25 tsp white pepper powder and MSG.
16
Add about 100g fresh green chili (optional but recommended), bring to a boil for about 30 seconds, then turn off heat and transfer to the table.
17
To serve, divide noodles among bowls and pour soup over them. Top with chopped cilantro, optionally add a drizzle of Chinese dark vinegar, and serve alongside scallion pieces.
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