Da Pan Ji (Big Plate Chicken)

Xinjiang style chicken

Da Pan Ji (Big Plate Chicken)

Da Pan Ji is a traditional Dungan dish hailing from the Xinjiang in China. This dish is very popular amongst the Chinese muslim communities and the Uyghurs. This fiery chicken stew gets its signature flavour from dried red chillies and Sichuan peppercorn. Its a great dish to use up all you leftover vegetables.

⏰Prep Time: 15min ⏲️Cooktime: 30min 🍽️Servings: 4

Ingredients:

• 1kg whole chicken chopped into small stewing pieces
• 2 Yukon gold potatoes
• 1 red bell pepper
• 1 green bell pepper
• 1 carrot
• 4 cloves garlic minced
• 1thumb of ginger
• 1 onion
• 1 star anise
• 1tsp cumin
• handful of dried chilies
• 2tbs oil
• 1tsp Sichuan peppercorns
• 3tbs soy sauce
• 2tbs black vinegar
• 1tsp chili powder
• 1tbs sugar
• salt and pepper
• noodles or tandyr nan to serve

Directions:

1. Chop the potatoes into bye size cubes, slice the carrot, bell peppers, dice the onion, and mince the ginger and garlic.
2. Heat the oil in a wok and ad fall the spices.
3. Add the chicken, ginger and garlic and cook on high heat.
4. Once the chicken starts to brown add the potatoes and carrots.
5. Season with soy sauce, salt and pepper and top off with some water.
   Cook on medium heat covered for 10 minutes or until the potatoes are tender.
6. Add the rest of the vegetables (pepper and onion) and season with vinegar and some sugar (season to taste with pepper and salt).
7. Once the vegetables are cooked but still have a bite, serve right away with noodles or Central Asian nan.