Da Pan Ji (Big Plate Chicken)
Famous Xinjiang dish - braised chicken with potatoes, bell peppers, and宽面条 in a spicy sauce
Prep Time15m
Cook Time30m
Yield4 servings
Cuisine
Ingredients
- Chicken 1kg
- Potatoes 300g
- Bell peppers 200g
- Onion 1 large
- Garlic 4 cloves
- Ginger 3 slices
- Chili peppers 3
- Sichuan peppercorn 1 tbsp
- Cumin 1 tsp
- Soy sauce 3 tbsp
- Broad noodles 300g
Steps
- Prepare all ingredients: wash, cut, and measure everything before cooking (mise en place).
- Heat oil in a wok over high heat. Add aromatics (ginger, garlic, scallions) and stir briefly until fragrant.
- Add the main ingredient (meat/vegetables/tofu) and cook using the appropriate technique.
- Add seasonings and sauce. Stir well to coat evenly. Adjust heat as needed.
- Continue cooking for 2-5 minutes until the main ingredient is cooked through and well seasoned.
- Transfer to a serving plate, garnish with scallions or cilantro, and serve hot.
Tips
Have all ingredients prepped and measured before you start cooking. Chinese stir-fry moves fast once the wok is hot - there is no time to chop or measure mid-cook.
