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Big Plate Chicken
Da pan ji, or big plate chicken, is a Xinjiang-style dish of chicken and vegetables over noodles. The chicken is flavored with chile bean paste and ginger.
👥 4 Servings👤 Kei Lum Chan📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●frying pan
- ●pan
- ●skillet
📝 Preparation Steps
1
Put the chicken pieces into a large saucepan and add enough water to cover them completely. Bring to a boil over high heat and blanch for ⏱️ 1 minute. Drain and rinse under cold running water. Drain again.
2
Put the star anise, Sichuan peppercorns, and cinnamon stick into a spice bag.
3
Heat the oil in a wok or large skillet (frying pan) over low heat, add the sugar, and stir for ⏱️ 1-2 minutes until the sugar is caramelized.
4
Put in the chicken pieces and stir until they are fully coated in the caramel. Add the Pixian chile bean paste, dried and fresh chiles, ginger, and garlic and stir-fry over medium-high heat for ⏱️ 1 minute until fragrant. Add the salt, soy sauce, wine, spice bag, and enough water to cover the chicken completely. Bring to a boil.
dried chiles, halved4red chiles, halved2garlic, sliced2 cloves
5
Put in the potatoes and carrots, cover with a lid, reduce to low heat, and simmer for about ⏱️ 15 minutes until the chicken is cooked through and the vegetables are softened. Stir frequently to prevent burning and add water, if necessary.
potatoes, cut into ¾-inch dice2carrots, cut into ¾-inch dice3
6
Add the bell pepper, discard the spice bag, and stir. Increase to high heat and cook until the sauce has reduced to ½ cup (4 oz).
7
Transfer to a serving place and serve with the cooked noodles.
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