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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 1 godz. 10 min
- Porcje
- 4
- Trudność
- Średni
- Na porcję
- 1016 kcal
Informacja o alergenach: może zawierać gluten, soja i siarczyny. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
Składniki
- 900 gchicken thigh, bone-in, skin-on, chopped into 2-inch pieces
- 400 gpotato, peeled and cut into 1.5-inch chunks
- 1 szt.green bell pepper, seeded and cut into 1.5-inch chunks
- 1 szt.red bell pepper, seeded and cut into 1.5-inch chunks
- 30 gginger, sliced
- 6 ząbekgarlic, smashed
- 8 szt.dried red chili, whole
- 1 łyżkasichuan peppercorn, whole
- 2 szt.star anise, whole
- 2 szt.bay leaf, dried
- 1 szt.cinnamon stick, 1 inch piece
- 3 łyżkacanola oil
- 1 łyżkasugar
- 2 łyżkadoubanjiang
- 2 łyżkalight soy sauce
- 1 łyżeczkadark soy sauce
- 2 łyżkashaoxing wine
- 3 szklankachicken broth
- 0,5 łyżeczkasalt(opcjonalnie)
garnish
- 30 ggreen onion, chopped
- 0,25 szklankacilantro, chopped
serving suggestion
- 300 gwide noodle, fresh or dried, cooked
Sprzęt
large pot · dutch oven · cutting board · knife
Sposób przygotowania
Krok po kroku
- 1
Blanch the chicken pieces in boiling water for 2-3 minutes to remove impurities, then drain and rinse well under cold water.
Około 5 min
Wskazówka kucharza: Blanching helps ensure a cleaner, clearer sauce.
- 2
Heat the canola oil in a large pot or Dutch oven over medium heat.
Około 1 min
- 3
Add the sugar and cook, stirring constantly, until it melts and turns into a light amber caramel.
Około 2 min
Wskazówka kucharza: 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.
Około 5 min
Wskazówka kucharza: 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.
Około 1 min
- 6
Sauté the aromatics for about 1 minute until fragrant.
Około 1 min
Wskazówka kucharza: Be careful not to burn the spices.
- 7
Stir in the doubanjiang and cook for another minute, until the oil turns red.
Około 1 min
Wskazówka kucharza: 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.
Około 1 min
- 9
Pour in the chicken broth and bring the mixture to a boil.
Około 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.
Około 25 min
Wskazówka kucharza: 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.
Około 7 min
Wskazówka kucharza: The bell peppers should retain some of their crunch.
- 12
Taste and adjust seasoning with salt if needed.
Około 1 min
- 13
Serve immediately, garnished with chopped green onion and cilantro, traditionally over wide noodles.
Około 1 min
Na porcję
Wartości odżywcze
- Kalorie
- 1015,9kcal
- Białko
- 75,2g
- Węglowodany
- 88,7g
- Tłuszcz
- 38g
- Błonnik
- 7,4g
- Cukry
- 11,2g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
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.