A hearty Xinjiang dish of chicken pieces braised with potatoes and peppers in a spicy sauce, served over hand-pulled belt noodles that soak up the rich gravy.
Nutrition & Info
349
kcal per serving
Protein
Carbs
Fat
Allergen Warnings
⚠ gluten
⚠ soy
Equipment Needed
wok
Instructions
-
1
Stir-fry chicken pieces in oil until golden and remove.
-
2
Fry dried chilies and doubanjiang in the same wok until fragrant.
-
3
Return chicken, add soy sauces, spices, beer or water, and potatoes.
-
4
Braise for twenty-five minutes until potatoes are tender and sauce thickens.
-
5
Serve on a large plate over wide hand-pulled belt noodles.
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Did You Know?
Da Pan Ji was invented in the 1990s near the Xinjiang highway and became so popular it spread across all of China within a decade.
Chef's Notes
Equipment Tips
- wok
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