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 порции
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 шт. green bell pepper seeded and cut into 1.5-inch chunks; 1 шт. red bell pepper seeded and cut into 1.5-inch chunks; 30 g ginger sliced; 6 зубчик garlic smashed; 8 шт. dried red chili whole; 1 ст. л. sichuan peppercorn whole; 2 шт. star anise whole; 2 шт. bay leaf dried; 1 шт. cinnamon stick 1 inch piece; 3 ст. л. canola oil; 1 ст. л. sugar; 2 ст. л. doubanjiang; 2 ст. л. light soy sauce; 1 ч. л. dark soy sauce; 2 ст. л. shaoxing wine; 3 стакан chicken broth; 0,5 ч. л. salt (необязательно); 30 g green onion chopped; 0,25 стакан 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.

Оригинальный рецепт от Forkin

Общее время: 1 ч 10 мин
Порции: 4
Сложность: Средне
На порцию: 1 016 kcal

Информация об аллергенах: может содержать глютен, соя и сульфиты. При наличии аллергии всегда проверяйте упаковки ингредиентов.

Подготовка

Ингредиенты

900 gchicken thigh, bone-in, skin-on, chopped into 2-inch pieces
400 gpotato, peeled and cut into 1.5-inch chunks
1 шт.green bell pepper, seeded and cut into 1.5-inch chunks
1 шт.red bell pepper, seeded and cut into 1.5-inch chunks
30 gginger, sliced
6 зубчикgarlic, smashed
8 шт.dried red chili, whole
1 ст. л.sichuan peppercorn, whole
2 шт.star anise, whole
2 шт.bay leaf, dried
1 шт.cinnamon stick, 1 inch piece
3 ст. л.canola oil
1 ст. л.sugar
2 ст. л.doubanjiang
2 ст. л.light soy sauce
1 ч. л.dark soy sauce
2 ст. л.shaoxing wine
3 стаканchicken broth
0,5 ч. л.salt(необязательно)

garnish

30 ggreen onion, chopped
0,25 стаканcilantro, chopped

serving suggestion

300 gwide noodle, fresh or dried, cooked

Инвентарь

large pot · dutch oven · cutting board · knife

Приготовление

Шаг за шагом

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

На порцию

Пищевая ценность

71%Оценка

Калории: 1 015,9kcal
Белок: 75,2g
Углеводы: 88,7g
Жиры: 38g
Клетчатка: 7,4g
Сахара: 11,2g

Расчёт основан на количестве ингредиентов в рецепте. Значения могут меняться в зависимости от бренда и замен.

Правильное хранение

Хранение

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

Разогрев

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.