Da Pan Ji (Xinjiang Big Plate Chicken)
Da Pan Ji is a signature Xinjiang dish known for its bold flavors. Tender chicken, soft potatoes, and crisp bell peppers are simmered in a rich, spicy sauce. This hearty dish is perfect for sharing and is sure to satisfy your cravings.
Ingredients
18 items- Chicken thighs (or whole chicken) 500g
- Potatoes 2 (about 300g)
- Green bell pepper 1
- Red bell pepper 1
- Onion 1/2
- Dried chilies 8-10
- Sichuan peppercorns 1 tsp
- Star anise 2
- Cinnamon stick 1 small piece
- Ginger 1 piece
- Garlic 4 cloves
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Cooking wine 1 tbsp
- White sugar 1 tsp
- Salt to taste
- Cooking oil 2 tbsp
- Hot water as needed
Nutrition
Steps （8 steps）
Prepare all ingredients: Rinse chicken and chop into 3cm pieces. Peel potatoes and cut into rolling chunks (about 3cm), soak in water to prevent browning. Seed and cut bell peppers and onion into pieces. Slice ginger, smash garlic cloves, cut dried chilies. Set everything aside.
Caramelize sugar: Heat oil in a wok over low heat, add sugar and stir until it melts and turns deep amber (from large bubbles to small bubbles, color becoming mahogany). Immediately add chicken pieces, turn to high heat and stir-fry quickly to coat each piece evenly with caramel.
Sear chicken: Continue stir-frying over high heat for 3-4 minutes until the chicken skin is slightly golden and oil renders. Add Sichuan peppercorns, star anise, cinnamon, dried chilies, ginger slices, and garlic; stir-fry for about 1 minute until fragrant.
Season and braise: Splash cooking wine along the wok edge, add light soy sauce and dark soy sauce, stir to coat. Pour in enough hot water to cover chicken. Bring to a boil then reduce to medium heat, cover and simmer for 10 minutes to infuse flavors.
Add potatoes: Drain potato chunks and add to the wok. Stir well. Continue simmering over medium heat for 15-18 minutes until potatoes are tender (easily pierced with a fork but not falling apart). Stir occasionally to prevent sticking.
Reduce sauce: Taste the broth and add salt if needed (soy sauces already provide saltiness). Turn to high heat and stir-fry while reducing until the sauce thickens and coats the chicken and potatoes (about 2-3 minutes). Keep some sauce for moisture.
Add vegetables: Add bell pepper pieces and onion pieces. Stir-fry over high heat for 1-2 minutes just until they are crisp-tender (still bright in color). Turn off heat and transfer to a serving plate.
Serve: Transfer the dish to a large plate to emphasize the 'big plate' tradition. Garnish with chopped green onions or cilantro. Enjoy hot with steamed rice or noodles.
Tips
Caramelizing sugar is key for color and flavor; watch carefully to avoid burning. Roll-cut potatoes make them absorb flavor better. Add bell peppers and onion at the end to retain crunch. For extra heat, add more dried chilies or a spoonful of doubanjiang (fermented broad bean paste).
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