🇨🇳 Chinese Cuisine

大盘鸡 (Da Pan Ji)

Da Pan Ji - Big Plate Chicken

Prep Time 60 minutes

Servings 6

Difficulty Medium

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.

Ingredients

1 whole chicken jointed
3 large potatoes cubed
2 green bell peppers
3 dried red chilies
2 tablespoons doubanjiang
3 tablespoons soy sauce
1 tablespoon dark soy sauce
Star anise, bay leaf, cinnamon
Hand-pulled belt noodles (la tiao zi)
Beer optional

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.

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.