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人分
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 個 green bell pepper seeded and cut into 1.5-inch chunks; 1 個 red bell pepper seeded and cut into 1.5-inch chunks; 30 g ginger sliced; 6 片 garlic smashed; 8 個 dried red chili whole; 1 大さじ sichuan peppercorn whole; 2 個 star anise whole; 2 個 bay leaf dried; 1 個 cinnamon stick 1 inch piece; 3 大さじ canola oil; 1 大さじ sugar; 2 大さじ doubanjiang; 2 大さじ light soy sauce; 1 小さじ dark soy sauce; 2 大さじ shaoxing wine; 3 カップ chicken broth; 0.5 小さじ salt (お好みで); 30 g green onion chopped; 0.25 カップ 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.

Forkinによるオリジナルレシピ

合計時間: 1 時間 10 分
人数: 4
難易度: 普通
1人分: 1,016 kcal

アレルゲン情報： グルテン、大豆、亜硫酸塩を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

900 gchicken thigh, bone-in, skin-on, chopped into 2-inch pieces
400 gpotato, peeled and cut into 1.5-inch chunks
1 個green bell pepper, seeded and cut into 1.5-inch chunks
1 個red bell pepper, seeded and cut into 1.5-inch chunks
30 gginger, sliced
6 片garlic, smashed
8 個dried red chili, whole
1 大さじsichuan peppercorn, whole
2 個star anise, whole
2 個bay leaf, dried
1 個cinnamon stick, 1 inch piece
3 大さじcanola oil
1 大さじsugar
2 大さじdoubanjiang
2 大さじlight soy sauce
1 小さじdark soy sauce
2 大さじshaoxing wine
3 カップchicken broth
0.5 小さじsalt(お好みで)

garnish

30 ggreen onion, chopped
0.25 カップcilantro, chopped

serving suggestion

300 gwide noodle, fresh or dried, cooked

調理器具

large pot · dutch oven · cutting board · knife

作り方

手順

1
Blanch the chicken pieces in boiling water for 2-3 minutes to remove impurities, then drain and rinse well under cold water.
約5 分
調理のヒント： Blanching helps ensure a cleaner, clearer sauce.
2
Heat the canola oil in a large pot or Dutch oven over medium heat.
約1 分
3
Add the sugar and cook, stirring constantly, until it melts and turns into a light amber caramel.
約2 分
調理のヒント： 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.
約5 分
調理のヒント： 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.
約1 分
6
Sauté the aromatics for about 1 minute until fragrant.
約1 分
調理のヒント： Be careful not to burn the spices.
7
Stir in the doubanjiang and cook for another minute, until the oil turns red.
約1 分
調理のヒント： 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.
約1 分
9
Pour in the chicken broth and bring the mixture to a boil.
約3 分
10
Add the potato chunks, reduce the heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are tender.
約25 分
調理のヒント： 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.
約7 分
調理のヒント： The bell peppers should retain some of their crunch.
12
Taste and adjust seasoning with salt if needed.
約1 分
13
Serve immediately, garnished with chopped green onion and cilantro, traditionally over wide noodles.
約1 分

1人分

栄養情報

71%スコア

カロリー: 1,015.9kcal
たんぱく質: 75.2g
炭水化物: 88.7g
脂質: 38g
食物繊維: 7.4g
糖類: 11.2g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

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

温め直し

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.