Name: Da Pan Ji (Big Plate Chicken)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 人分
Cuisine: Xinjiang
Ingredients: 1 kg chicken, cut into pieces; 500 g potatoes, diced; 2 bell peppers, sliced; 4 cloves garlic, minced; 1 onion, chopped; 2 tbsp ginger, minced; 3 tbsp vegetable oil; 2 tbsp soy sauce; 1 tbsp chili paste; 2 tsp cumin seeds; 2 tsp coriander seeds; 1 tsp black peppercorns; 1 tsp Sichuan peppercorns; 1 tbsp salt, or to taste; 800 ml water; 300 g wide noodles; fresh cilantro, for garnish

Ingredients

1 kg chicken, cut into pieces

500 g potatoes, diced

2 bell peppers, sliced

4 cloves garlic, minced

1 onion, chopped

2 tbsp ginger, minced

3 tbsp vegetable oil

2 tbsp soy sauce

1 tbsp chili paste

2 tsp cumin seeds

2 tsp coriander seeds

1 tsp black peppercorns

1 tsp Sichuan peppercorns

1 tbsp salt, or to taste

800 ml water

300 g wide noodles

fresh cilantro, for garnish

Steps

In a large pot, heat the vegetable oil over medium heat. Add the cumin, coriander, black peppercorns, and Sichuan peppercorns, cooking for 1-2 minutes until fragrant.

Add the chopped onion, garlic, and ginger to the pot, stirring for another 3-4 minutes until the onion is translucent.

Increase the heat to medium-high and add the chicken pieces. Brown the chicken on all sides for about 5-7 minutes.

Stir in the diced potatoes and sliced bell peppers, followed by the soy sauce, chili paste, salt, and water. Bring to a boil, then reduce heat to low.

Cover and let it simmer for 20 minutes, stirring occasionally until the chicken is cooked through and the potatoes are tender.

While the chicken cooks, prepare the wide noodles according to package instructions. Drain and set aside.

Once the chicken and potatoes are ready, gently lay the cooked noodles into the pot, allowing them to soak in the sauce for about 2 minutes.

Serve the Da Pan Ji on a large plate, garnished with fresh cilantro.

Why this works

The technique of braising the chicken with whole spices and vegetables allows for deep flavor development, creating a rich and aromatic dish. The slow cooking method ensures that the chicken becomes tender, while the potatoes absorb the spices, resulting in a comforting meal. The final step of adding the wide noodles to the pot is crucial; it allows the noodles to soak up the flavorful sauce, elevating them from a simple side to an integral part of the dish. If the sauce seems too thick, simply add a little more water to loosen it, ensuring all components remain moist and flavorful. This communal 'big plate' style not only enhances the dining experience but also encourages sharing, reflecting the essence of Xinjiang's culinary culture, where meals are often enjoyed together.