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.
Forkin tarafından hazırlanan özgün tarif
- Toplam süre
- 1 sa. 10 dk.
- Porsiyon
- 4
- Zorluk
- Orta
- Porsiyon başına
- 1.016 kcal
Alerjen bilgisi: gluten, soya, soya fasulyesi ve sülfitler içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.
Ön hazırlık
Malzemeler
Malzemeler
- 900 gchicken thigh, bone-in, skin-on, chopped into 2-inch pieces
- 400 gpotato, peeled and cut into 1.5-inch chunks
- 1 adetgreen bell pepper, seeded and cut into 1.5-inch chunks
- 1 adetred bell pepper, seeded and cut into 1.5-inch chunks
- 30 gginger, sliced
- 6 dişgarlic, smashed
- 8 adetdried red chili, whole
- 1 yemek kaşığısichuan peppercorn, whole
- 2 adetstar anise, whole
- 2 adetbay leaf, dried
- 1 adetcinnamon stick, 1 inch piece
- 3 yemek kaşığıcanola oil
- 1 yemek kaşığısugar
- 2 yemek kaşığıdoubanjiang
- 2 yemek kaşığılight soy sauce
- 1 çay kaşığıdark soy sauce
- 2 yemek kaşığıshaoxing wine
- 3 su bardağıchicken broth
- 0,5 çay kaşığısalt(isteğe bağlı)
garnish
- 30 ggreen onion, chopped
- 0,25 su bardağıcilantro, chopped
serving suggestion
- 300 gwide noodle, fresh or dried, cooked
Ekipman
large pot · dutch oven · cutting board · knife
Hazırlanışı
Adım adım
- 1
Blanch the chicken pieces in boiling water for 2-3 minutes to remove impurities, then drain and rinse well under cold water.
Yaklaşık 5 dk.
Aşçının notu: Blanching helps ensure a cleaner, clearer sauce.
- 2
Heat the canola oil in a large pot or Dutch oven over medium heat.
Yaklaşık 1 dk.
- 3
Add the sugar and cook, stirring constantly, until it melts and turns into a light amber caramel.
Yaklaşık 2 dk.
Aşçının notu: 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.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
- 6
Sauté the aromatics for about 1 minute until fragrant.
Yaklaşık 1 dk.
Aşçının notu: Be careful not to burn the spices.
- 7
Stir in the doubanjiang and cook for another minute, until the oil turns red.
Yaklaşık 1 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
- 9
Pour in the chicken broth and bring the mixture to a boil.
Yaklaşık 3 dk.
- 10
Add the potato chunks, reduce the heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are tender.
Yaklaşık 25 dk.
Aşçının notu: 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.
Yaklaşık 7 dk.
Aşçının notu: The bell peppers should retain some of their crunch.
- 12
Taste and adjust seasoning with salt if needed.
Yaklaşık 1 dk.
- 13
Serve immediately, garnished with chopped green onion and cilantro, traditionally over wide noodles.
Yaklaşık 1 dk.
Porsiyon başına
Besin değerleri
- Kalori
- 1.015,9kcal
- Protein
- 75,2g
- Karbonhidrat
- 88,7g
- Yağ
- 38g
- Lif
- 7,4g
- Şeker
- 11,2g
Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.
Tazeliğini koruyun
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.