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 份
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 个 green bell pepper seeded and cut into 1.5-inch chunks; 1 个 red bell pepper seeded and cut into 1.5-inch chunks; 30 g ginger sliced; 6 瓣 garlic smashed; 8 个 dried red chili whole; 1 汤匙 sichuan peppercorn whole; 2 个 star anise whole; 2 个 bay leaf dried; 1 个 cinnamon stick 1 inch piece; 3 汤匙 canola oil; 1 汤匙 sugar; 2 汤匙 doubanjiang; 2 汤匙 light soy sauce; 1 茶匙 dark soy sauce; 2 汤匙 shaoxing wine; 3 杯 chicken broth; 0.5 茶匙 salt (可选); 30 g green onion chopped; 0.25 杯 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.

Forkin 的原创食谱

总用时: 1小时 10分钟
份量: 4
难度: 中等
每份: 1,016 kcal

过敏原信息： 可能含有麸质、大豆和亚硫酸盐。如有过敏，请务必查看配料包装。

备料

配料

900 gchicken thigh, bone-in, skin-on, chopped into 2-inch pieces
400 gpotato, peeled and cut into 1.5-inch chunks
1 个green bell pepper, seeded and cut into 1.5-inch chunks
1 个red bell pepper, seeded and cut into 1.5-inch chunks
30 gginger, sliced
6 瓣garlic, smashed
8 个dried red chili, whole
1 汤匙sichuan peppercorn, whole
2 个star anise, whole
2 个bay leaf, dried
1 个cinnamon stick, 1 inch piece
3 汤匙canola oil
1 汤匙sugar
2 汤匙doubanjiang
2 汤匙light soy sauce
1 茶匙dark soy sauce
2 汤匙shaoxing wine
3 杯chicken broth
0.5 茶匙salt(可选)

garnish

30 ggreen onion, chopped
0.25 杯cilantro, chopped

serving suggestion

300 gwide noodle, fresh or dried, cooked

厨具

large pot · dutch oven · cutting board · knife

做法

分步操作

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

每份

营养

71%评分

热量: 1,015.9kcal
蛋白质: 75.2g
碳水化合物: 88.7g
脂肪: 38g
膳食纤维: 7.4g
糖: 11.2g

根据食谱中的配料用量估算。实际数值可能因品牌和替换配料而异。

妥善保存

储存

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

重新加热

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.