Xinjiang Big Plate Chicken (Da Pan Ji)
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.
Una recepta original de Forkin
- Temps total
- 1 h 10 min
- Racions
- 4
- Dificultat
- Mitjana
- Per ració
- 1.016 kcal
Informació sobre al·lèrgens: pot contenir gluten, soja i sulfits. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
Llista d’ingredients
- 900 gchicken thigh, bone-in, skin-on, chopped into 2-inch pieces
- 400 gpotato, peeled and cut into 1.5-inch chunks
- 1 ugreen bell pepper, seeded and cut into 1.5-inch chunks
- 1 ured bell pepper, seeded and cut into 1.5-inch chunks
- 30 gginger, sliced
- 6 gragarlic, smashed
- 8 udried red chili, whole
- 1 cssichuan peppercorn, whole
- 2 ustar anise, whole
- 2 ubay leaf, dried
- 1 ucinnamon stick, 1 inch piece
- 3 cscanola oil
- 1 cssugar
- 2 csdoubanjiang
- 2 cslight soy sauce
- 1 ctdark soy sauce
- 2 csshaoxing wine
- 3 tassachicken broth
- 0,5 ctsalt(opcional)
garnish
- 30 ggreen onion, chopped
- 0,25 tassacilantro, chopped
serving suggestion
- 300 gwide noodle, fresh or dried, cooked
Estris
large pot · dutch oven · cutting board · knife
Elaboració
Pas a pas
- 1
Blanch the chicken pieces in boiling water for 2-3 minutes to remove impurities, then drain and rinse well under cold water.
Uns 5 min
Nota de cuina: Blanching helps ensure a cleaner, clearer sauce.
- 2
Heat the canola oil in a large pot or Dutch oven over medium heat.
Uns 1 min
- 3
Add the sugar and cook, stirring constantly, until it melts and turns into a light amber caramel.
Uns 2 min
Nota de cuina: 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.
Uns 5 min
Nota de cuina: 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.
Uns 1 min
- 6
Sauté the aromatics for about 1 minute until fragrant.
Uns 1 min
Nota de cuina: Be careful not to burn the spices.
- 7
Stir in the doubanjiang and cook for another minute, until the oil turns red.
Uns 1 min
Nota de cuina: 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.
Uns 1 min
- 9
Pour in the chicken broth and bring the mixture to a boil.
Uns 3 min
- 10
Add the potato chunks, reduce the heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are tender.
Uns 25 min
Nota de cuina: 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.
Uns 7 min
Nota de cuina: The bell peppers should retain some of their crunch.
- 12
Taste and adjust seasoning with salt if needed.
Uns 1 min
- 13
Serve immediately, garnished with chopped green onion and cilantro, traditionally over wide noodles.
Uns 1 min
Per ració
Nutrició
- Calories
- 1.015,9kcal
- Proteïnes
- 75,2g
- Hidrats de carboni
- 88,7g
- Greixos
- 38g
- Fibra
- 7,4g
- Sucre
- 11,2g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store leftover Da Pan Ji in an airtight container in the refrigerator.
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.