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.
Izvirni recept avtorja Forkin
- Skupni čas
- 1 h 10 min
- Porcije
- 4
- Zahtevnost
- Srednje
- Na porcijo
- 1016 kcal
Informacije o alergenih: lahko vsebuje gluten, soja in sulfiti. Če imate alergijo, vedno preverite embalažo sestavin.
Priprava
Sestavine
Sestavine
- 900 gchicken thigh, bone-in, skin-on, chopped into 2-inch pieces
- 400 gpotato, peeled and cut into 1.5-inch chunks
- 1 kosgreen bell pepper, seeded and cut into 1.5-inch chunks
- 1 kosred bell pepper, seeded and cut into 1.5-inch chunks
- 30 gginger, sliced
- 6 strokgarlic, smashed
- 8 kosdried red chili, whole
- 1 žlicasichuan peppercorn, whole
- 2 kosstar anise, whole
- 2 kosbay leaf, dried
- 1 koscinnamon stick, 1 inch piece
- 3 žlicacanola oil
- 1 žlicasugar
- 2 žlicadoubanjiang
- 2 žlicalight soy sauce
- 1 žličkadark soy sauce
- 2 žlicashaoxing wine
- 3 skodelicachicken broth
- 0,5 žličkasalt(neobvezno)
garnish
- 30 ggreen onion, chopped
- 0,25 skodelicacilantro, chopped
serving suggestion
- 300 gwide noodle, fresh or dried, cooked
Oprema
large pot · dutch oven · cutting board · knife
Postopek
Korak za korakom
- 1
Blanch the chicken pieces in boiling water for 2-3 minutes to remove impurities, then drain and rinse well under cold water.
Približno 5 min
Kuharjeva opomba: Blanching helps ensure a cleaner, clearer sauce.
- 2
Heat the canola oil in a large pot or Dutch oven over medium heat.
Približno 1 min
- 3
Add the sugar and cook, stirring constantly, until it melts and turns into a light amber caramel.
Približno 2 min
Kuharjeva opomba: 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.
Približno 5 min
Kuharjeva opomba: 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.
Približno 1 min
- 6
Sauté the aromatics for about 1 minute until fragrant.
Približno 1 min
Kuharjeva opomba: Be careful not to burn the spices.
- 7
Stir in the doubanjiang and cook for another minute, until the oil turns red.
Približno 1 min
Kuharjeva opomba: 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.
Približno 1 min
- 9
Pour in the chicken broth and bring the mixture to a boil.
Približno 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.
Približno 25 min
Kuharjeva opomba: 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.
Približno 7 min
Kuharjeva opomba: The bell peppers should retain some of their crunch.
- 12
Taste and adjust seasoning with salt if needed.
Približno 1 min
- 13
Serve immediately, garnished with chopped green onion and cilantro, traditionally over wide noodles.
Približno 1 min
Na porcijo
Hranilne vrednosti
- Kalorije
- 1015,9kcal
- Beljakovine
- 75,2g
- Ogljikovi hidrati
- 88,7g
- Maščobe
- 38g
- Vlaknine
- 7,4g
- Sladkorji
- 11,2g
Ocena temelji na količinah sestavin v receptu. Vrednosti se lahko razlikujejo glede na znamke in zamenjave.
Pravilno shranjevanje
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.