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.
Izvorni recept autora Forkin
- Ukupno vrijeme
- 1 h 10 min
- Porcije
- 4
- Težina
- Srednje
- Po porciji
- 1.016 kcal
Informacije o alergenima: može sadržavati gluten, soja i sulfiti. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.
Priprema
Sastojci
Sastojci
- 900 gchicken thigh, bone-in, skin-on, chopped into 2-inch pieces
- 400 gpotato, peeled and cut into 1.5-inch chunks
- 1 komgreen bell pepper, seeded and cut into 1.5-inch chunks
- 1 komred bell pepper, seeded and cut into 1.5-inch chunks
- 30 gginger, sliced
- 6 češanjgarlic, smashed
- 8 komdried red chili, whole
- 1 žlicasichuan peppercorn, whole
- 2 komstar anise, whole
- 2 kombay leaf, dried
- 1 komcinnamon stick, 1 inch piece
- 3 žlicacanola oil
- 1 žlicasugar
- 2 žlicadoubanjiang
- 2 žlicalight soy sauce
- 1 žličicadark soy sauce
- 2 žlicashaoxing wine
- 3 šalicachicken broth
- 0,5 žličicasalt(neobavezno)
garnish
- 30 ggreen onion, chopped
- 0,25 šalicacilantro, chopped
serving suggestion
- 300 gwide noodle, fresh or dried, cooked
Oprema
large pot · dutch oven · cutting board · knife
Postupak
Korak po korak
- 1
Blanch the chicken pieces in boiling water for 2-3 minutes to remove impurities, then drain and rinse well under cold water.
Oko 5 min
Napomena kuhara: Blanching helps ensure a cleaner, clearer sauce.
- 2
Heat the canola oil in a large pot or Dutch oven over medium heat.
Oko 1 min
- 3
Add the sugar and cook, stirring constantly, until it melts and turns into a light amber caramel.
Oko 2 min
Napomena kuhara: 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.
Oko 5 min
Napomena kuhara: 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.
Oko 1 min
- 6
Sauté the aromatics for about 1 minute until fragrant.
Oko 1 min
Napomena kuhara: Be careful not to burn the spices.
- 7
Stir in the doubanjiang and cook for another minute, until the oil turns red.
Oko 1 min
Napomena kuhara: 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.
Oko 1 min
- 9
Pour in the chicken broth and bring the mixture to a boil.
Oko 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.
Oko 25 min
Napomena kuhara: 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.
Oko 7 min
Napomena kuhara: The bell peppers should retain some of their crunch.
- 12
Taste and adjust seasoning with salt if needed.
Oko 1 min
- 13
Serve immediately, garnished with chopped green onion and cilantro, traditionally over wide noodles.
Oko 1 min
Po porciji
Nutritivne vrijednosti
- Kalorije
- 1.015,9kcal
- Bjelančevine
- 75,2g
- Ugljikohidrati
- 88,7g
- Masti
- 38g
- Vlakna
- 7,4g
- Šećeri
- 11,2g
Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.
Pravilno čuvanje
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.