Mandy Lee's Turbocharged Spin on Big Plate Chicken
ฝัง
- เผยแพร่เมื่อ 7 มิ.ย. 2024
- BIG PLATE CHICKEN:
In this episode of Escapism Cooking, Mandy Lee makes her version of Big Plate Chicken. This iteration packs a punch with a whole lot of added flavor and spice, taking it from a humble classic to something special.
"Big Plate Chicken is dish-naming at its best: simple, straightforward, and strangely appealing. It's an iconic dish from Xinjiang that is-literally, you guessed it-a very, very (and I mean *very*) large plate of chicken over flat chewy noodles.
Unfortunately, more often than not in the few times that I have been served it, it didn’t taste as big as it sounds. The noodles were often more homey than robust, and not throwing any punches because, in its defense, it was always meant as a humble, working-class meal designed to fill the tummy, not the senses.
Well, I object. I have an empty hole in my heart that requires a spicier version. I decided to up the flavor, spice, and heat levels of the dish without deviating from its core principles. It’s still a very big plate of chicken. It still has flat chewy noodles to soak up all its glory. It even keeps those humble potato chunks to remind us where it came from. It’s still the same guy. It just doesn’t go to church anymore." ~ Mandy Lee
CHAPTERS:
00:00 - Introduction
00:42 - Prep the Noodles
01:40 - Marinate the Chicken
03:40 - Shape the Noodles
08:41 - Prep the Peppers
12:25 - Build the Braise
18:30 - Assemble & Enjoy!
GET THE RECIPE:
Turbo-Charged Xinjiang Big Plate Chicken: f52.co/46hmtOZ
MORE ABOUT ESCAPISM COOKING:
Each month, join Food52 Resident Mandy Lee in her Hong Kong kitchen as she creates whimsical, innovative recipes meant to serve as a deeply satisfying and delicious escape from the outside world. Watch more here: • Mandy Lee
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Every time I see a Mandy video I think, wow that kitchen is so darkly bold (boldly dark) and contemplate the fact that it actually works. Also I live in absolute fear of crossing Mandy, though I know she loves us dearly.
Mandy is the realest ❤
Really impressive and realistic cooking with good reasoning for the decisions made. There won't be any people asking dumb questions like if they can substitute this and that, since the important points are made clear.
Tennis is wrapping up its Asian swing with Beijing & Shanghai, so this dish is perfect. Mandy always delivers such bold, flavorful, & inspired recipes. I would love this dish: wide noodles & colorful, spicy, braised chicken.
Can I use boneless skinless chicken breast? I don’t think you were clear enough. :D
She said No emphatically
No, because the bones add flavor since it's a " stew"
She said no
@@apostlepennybarber6788 some of you are a little slow…
ooooohhhh, I'm excited to see your version of 大盘鸡! your recipes NEVER fail me.
Que bueno... Cómo siempre espectacular!!!!
I could nottt press thumbs up HARRRD ENOUGH!!!!
thisss is my very next "just-for-you" dish!!!! HECK YEAH!!!! This is for MEEE!!
Looks Awesome going to have to try and make this sometime :D
I love trying to recreate what you make
Nice!
So go away
Mandy cracks me up with that! Also, "Now, you can add the alcohol".
I love seeing Mandy’s adorable smiling face in the thumbnail 🥹
You hand made noodles; be impressed w/ yourself! What a feast.
That's a FEAST 😋
Could rice flour be used instead of tapioca flour?
The ingredient she uses specifically is tapioca starch, which has the starch isolated from the rest of the tapioca root during processing.
You could use rice starch in a pinch, though it won't give you that glossy sheen that she's raving about which works best with tapioca starch (other root starches like sweet potato starch and arrowroot starch work well too). If rice flour (not rice starch) is all you can find where you live though, then go for it. You would find it a tad sticker when used to coat the dough compared to any of the starches, but the result would be pretty close. Furthermore, this is a low hydration dough, and is kept in big slabs whilst resting in the fridge, so even if they stick a little afterward, you should be able to separate them without much difficulty.
would love to hear about breaking chicken pieces down to that size at home. Or can we buy pieces like this from the butcher?
Looks like you'd need a sturdy chef knife, cleaver or Chinese knife to do it. I'd use dark meat too
A cleaver for sure
In the written recipe, Mandy uses "heavy-duty kitchen shears." A sturdy Chinese cleaver will make it more fun, though. You'll use it for lots of veg too. So buy one already. 😉
I love you
💣💣💣
Hello I'm new on here
Painful--beginning to end.
Just like your personality