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.
Alkuperäinen resepti: Forkin
- Kokonaisaika
- 1 t 10 min
- Annoksia
- 4
- Vaikeustaso
- Keskitaso
- Annosta kohti
- 1 016 kcal
Allergeenitiedot: saattaa sisältää seuraavia: gluteeni, soija, soijapavut ja sulfiitit. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.
Esivalmistelut
Ainesosat
Ainesosat
- 900 gchicken thigh, bone-in, skin-on, chopped into 2-inch pieces
- 400 gpotato, peeled and cut into 1.5-inch chunks
- 1 kplgreen bell pepper, seeded and cut into 1.5-inch chunks
- 1 kplred bell pepper, seeded and cut into 1.5-inch chunks
- 30 gginger, sliced
- 6 kynsigarlic, smashed
- 8 kpldried red chili, whole
- 1 rklsichuan peppercorn, whole
- 2 kplstar anise, whole
- 2 kplbay leaf, dried
- 1 kplcinnamon stick, 1 inch piece
- 3 rklcanola oil
- 1 rklsugar
- 2 rkldoubanjiang
- 2 rkllight soy sauce
- 1 tldark soy sauce
- 2 rklshaoxing wine
- 3 kuppichicken broth
- 0,5 tlsalt(valinnainen)
garnish
- 30 ggreen onion, chopped
- 0,25 kuppicilantro, chopped
serving suggestion
- 300 gwide noodle, fresh or dried, cooked
Välineet
large pot · dutch oven · cutting board · knife
Valmistusohje
Vaihe vaiheelta
- 1
Blanch the chicken pieces in boiling water for 2-3 minutes to remove impurities, then drain and rinse well under cold water.
Noin 5 min
Kokin vinkki: Blanching helps ensure a cleaner, clearer sauce.
- 2
Heat the canola oil in a large pot or Dutch oven over medium heat.
Noin 1 min
- 3
Add the sugar and cook, stirring constantly, until it melts and turns into a light amber caramel.
Noin 2 min
Kokin vinkki: 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.
Noin 5 min
Kokin vinkki: 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.
Noin 1 min
- 6
Sauté the aromatics for about 1 minute until fragrant.
Noin 1 min
Kokin vinkki: Be careful not to burn the spices.
- 7
Stir in the doubanjiang and cook for another minute, until the oil turns red.
Noin 1 min
Kokin vinkki: 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.
Noin 1 min
- 9
Pour in the chicken broth and bring the mixture to a boil.
Noin 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.
Noin 25 min
Kokin vinkki: 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.
Noin 7 min
Kokin vinkki: The bell peppers should retain some of their crunch.
- 12
Taste and adjust seasoning with salt if needed.
Noin 1 min
- 13
Serve immediately, garnished with chopped green onion and cilantro, traditionally over wide noodles.
Noin 1 min
Annosta kohti
Ravintoarvot
- Kalorit
- 1 015,9kcal
- Proteiini
- 75,2g
- Hiilihydraatit
- 88,7g
- Rasva
- 38g
- Kuitu
- 7,4g
- Sokeri
- 11,2g
Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.
Säilytä hyvänä
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.