Main Course

Xinjiang Big Plate Chicken (Da Pan Ji)

Name: Xinjiang Big Plate Chicken (Da Pan Ji)
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 حصص
Cuisine: chinese
Ingredients: 900 g chicken thigh bone-in, skin-on, chopped into 2-inch pieces; 400 g potato peeled and cut into 1.5-inch chunks; 1 قطعة green bell pepper seeded and cut into 1.5-inch chunks; 1 قطعة red bell pepper seeded and cut into 1.5-inch chunks; 30 g ginger sliced; 6 فص garlic smashed; 8 قطعة dried red chili whole; 1 ملعقة كبيرة sichuan peppercorn whole; 2 قطعة star anise whole; 2 قطعة bay leaf dried; 1 قطعة cinnamon stick 1 inch piece; 3 ملعقة كبيرة canola oil; 1 ملعقة كبيرة sugar; 2 ملعقة كبيرة doubanjiang; 2 ملعقة كبيرة light soy sauce; 1 ملعقة صغيرة dark soy sauce; 2 ملعقة كبيرة shaoxing wine; 3 كوب chicken broth; 0.5 ملعقة صغيرة salt (اختياري); 30 g green onion chopped; 0.25 كوب cilantro chopped; 300 g wide noodle fresh or dried, cooked

This hearty Xinjiang Big Plate Chicken features tender chicken pieces simmered with potatoes, bell peppers, and aromatics in a savory and spicy sauce. It's traditionally served over wide, hand-pulled noodles, making it a complete and satisfying meal.

وصفة أصلية من Forkin

الوقت الإجمالي: 1 س 10 د
عدد الحصص: 4
الصعوبة: متوسطة
لكل حصة: 1,016 kcal

معلومات مسببات الحساسية: قد تحتوي على غلوتين وصويا وفول الصويا وكبريتيت. تحقّق دائمًا من عبوات المكوّنات إذا كنت تعاني حساسية.

تحضير المكوّنات

المكوّنات

900 gchicken thigh, bone-in, skin-on, chopped into 2-inch pieces
400 gpotato, peeled and cut into 1.5-inch chunks
1 قطعةgreen bell pepper, seeded and cut into 1.5-inch chunks
1 قطعةred bell pepper, seeded and cut into 1.5-inch chunks
30 gginger, sliced
6 فصgarlic, smashed
8 قطعةdried red chili, whole
1 ملعقة كبيرةsichuan peppercorn, whole
2 قطعةstar anise, whole
2 قطعةbay leaf, dried
1 قطعةcinnamon stick, 1 inch piece
3 ملعقة كبيرةcanola oil
1 ملعقة كبيرةsugar
2 ملعقة كبيرةdoubanjiang
2 ملعقة كبيرةlight soy sauce
1 ملعقة صغيرةdark soy sauce
2 ملعقة كبيرةshaoxing wine
3 كوبchicken broth
0.5 ملعقة صغيرةsalt(اختياري)

garnish

30 ggreen onion, chopped
0.25 كوبcilantro, chopped

serving suggestion

300 gwide noodle, fresh or dried, cooked

الأدوات

large pot · dutch oven · cutting board · knife

طريقة التحضير

خطوة بخطوة

1
Blanch the chicken pieces in boiling water for 2-3 minutes to remove impurities, then drain and rinse well under cold water.
حوالي 5 د
ملاحظة الطاهي: Blanching helps ensure a cleaner, clearer sauce.
2
Heat the canola oil in a large pot or Dutch oven over medium heat.
حوالي 1 د
3
Add the sugar and cook, stirring constantly, until it melts and turns into a light amber caramel.
حوالي 2 د
ملاحظة الطاهي: This step provides color and a subtle sweetness to the sauce.
4
Add the blanched chicken pieces to the pot and stir-fry for 3-5 minutes until lightly browned.
حوالي 5 د
ملاحظة الطاهي: Browning the chicken adds depth of flavor.
5
Push the chicken to one side, then add the ginger, garlic, dried red chilies, Sichuan peppercorns, star anise, bay leaves, and cinnamon stick to the empty space.
حوالي 1 د
6
Sauté the aromatics for about 1 minute until fragrant.
حوالي 1 د
ملاحظة الطاهي: Be careful not to burn the spices.
7
Stir in the doubanjiang and cook for another minute, until the oil turns red.
حوالي 1 د
ملاحظة الطاهي: The doubanjiang is key for the signature spicy and savory flavor.
8
Mix everything together, then add the light soy sauce, dark soy sauce, and Shaoxing wine.
حوالي 1 د
9
Pour in the chicken broth and bring the mixture to a boil.
حوالي 3 د
10
Add the potato chunks, reduce the heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are tender.
حوالي 25 د
ملاحظة الطاهي: Stir occasionally to prevent sticking and ensure even cooking.
11
Stir in the green and red bell peppers and continue to simmer, uncovered, for another 5-7 minutes, until the peppers are tender-crisp and the sauce has thickened slightly.
حوالي 7 د
ملاحظة الطاهي: The bell peppers should retain some of their crunch.
12
Taste and adjust seasoning with salt if needed.
حوالي 1 د
13
Serve immediately, garnished with chopped green onion and cilantro, traditionally over wide noodles.
حوالي 1 د

لكل حصة

القيم الغذائية

71%التقييم

السعرات الحرارية: 1,015.9kcal
البروتين: 75.2g
الكربوهيدرات: 88.7g
الدهون: 38g
الألياف: 7.4g
السكر: 11.2g

تقديرات محسوبة من كميات مكوّنات الوصفة. قد تختلف القيم باختلاف العلامات التجارية والبدائل.

حافظ على جودتها

الحفظ

Store leftover Da Pan Ji in an airtight container in the refrigerator.

إعادة التسخين

Reheat gently on the stovetop over medium-low heat until warmed through, adding a splash of water or broth if the sauce is too thick.