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.
Ett originalrecept av Forkin
- Total tid
- 1 tim 10 min
- Portioner
- 4
- Svårighetsgrad
- Medel
- Per portion
- 1 016 kcal
Allergeninformation: kan innehålla gluten, soja, sojabönor och sulfiter. Kontrollera alltid ingrediensförpackningen om du har en allergi.
Förberedelser
Ingredienser
Ingredienser
- 900 gchicken thigh, bone-in, skin-on, chopped into 2-inch pieces
- 400 gpotato, peeled and cut into 1.5-inch chunks
- 1 stgreen bell pepper, seeded and cut into 1.5-inch chunks
- 1 stred bell pepper, seeded and cut into 1.5-inch chunks
- 30 gginger, sliced
- 6 klyftagarlic, smashed
- 8 stdried red chili, whole
- 1 msksichuan peppercorn, whole
- 2 ststar anise, whole
- 2 stbay leaf, dried
- 1 stcinnamon stick, 1 inch piece
- 3 mskcanola oil
- 1 msksugar
- 2 mskdoubanjiang
- 2 msklight soy sauce
- 1 tskdark soy sauce
- 2 mskshaoxing wine
- 3 koppchicken broth
- 0,5 tsksalt(valfritt)
garnish
- 30 ggreen onion, chopped
- 0,25 koppcilantro, chopped
serving suggestion
- 300 gwide noodle, fresh or dried, cooked
Utrustning
large pot · dutch oven · cutting board · knife
Gör så här
Steg för steg
- 1
Blanch the chicken pieces in boiling water for 2-3 minutes to remove impurities, then drain and rinse well under cold water.
Cirka 5 min
Kockens tips: Blanching helps ensure a cleaner, clearer sauce.
- 2
Heat the canola oil in a large pot or Dutch oven over medium heat.
Cirka 1 min
- 3
Add the sugar and cook, stirring constantly, until it melts and turns into a light amber caramel.
Cirka 2 min
Kockens tips: 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.
Cirka 5 min
Kockens tips: 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.
Cirka 1 min
- 6
Sauté the aromatics for about 1 minute until fragrant.
Cirka 1 min
Kockens tips: Be careful not to burn the spices.
- 7
Stir in the doubanjiang and cook for another minute, until the oil turns red.
Cirka 1 min
Kockens tips: 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.
Cirka 1 min
- 9
Pour in the chicken broth and bring the mixture to a boil.
Cirka 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.
Cirka 25 min
Kockens tips: 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.
Cirka 7 min
Kockens tips: The bell peppers should retain some of their crunch.
- 12
Taste and adjust seasoning with salt if needed.
Cirka 1 min
- 13
Serve immediately, garnished with chopped green onion and cilantro, traditionally over wide noodles.
Cirka 1 min
Per portion
Näringsvärden
- Kalorier
- 1 015,9kcal
- Protein
- 75,2g
- Kolhydrater
- 88,7g
- Fett
- 38g
- Fiber
- 7,4g
- Socker
- 11,2g
Beräknat utifrån mängderna i receptet. Värdena kan variera beroende på varumärken och byten.
Håll det gott
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.