Big Plate Chicken Recipe AKA Dapanji (Da Pan Ji) | Xinjiang Uyghur Cuisine
1.6 هزار بار بازدید -
4 سال پیش
-
Big Plate Chicken RecipeBig Plate
Big Plate Chicken RecipeBig Plate Chicken Recipe AKA Dapanji
This Big Plate Chicken also known as Dapanji (Da Pan Ji) is such a comforting chicken stew served over a bed of noodles. This Big Plate Chicken (Dapanji) originated in Xinjiang Uyghur Region of North-West China and has become very popular outside the region as well.
To prepare this Big Plate Chicken (Dapanji), marinate the chicken with salt, pepper and ginger and garlic paste and set aside. Also prepare all the vegetables, aromatics and whole spices in advance, as you will need them handy as soon as you start cooking.
To cook Big Plate Chicken (Dapanji), heat oil in a wok and add sugar. As soon as the sugar starts bubbling, throw in the chicken pieces. Once the chicken loses its pink color and develops some caramel color around the edges, throw in the aromatics, whole spices, ground spices, tomato paste and salt. Add potatoes and water and cover allowing potatoes and chicken to cook. Once the both the chicken and potatoes are cooked add the bell peppers and allow to cook for 5 min. Then add cornflour slurry and switch off flame after a few minutes.
Serve this Big Plate Chicken (Dapanji) over a bed of noodles.
Ingredients
850 gm Chicken
3-4 Medium Potatoes
1 tsp Tomato Paste
2 Bell Peppers
Salt (to taste)
1 ½ tsp Sugar
1 Star Anise
1 Black Cardamom
1 Cinnamon Stick
1 Bay Leaf
½ tsp Sichuan Peppercorns
2-3 Whole Red Chillies
1 tsp Kashmiri Red Chilli Powder
1 tsp Cumin Powder
1 tsp Cumin Seeds
1 tsp Cornflour
Spring Onions (Garnish)
Cooking Oil
Instagram: www.instagram.com/Naz.It.Up
#Dapanji #UyghurCuisine #NazItUp #ChineseFood #UyghurFood
This Big Plate Chicken also known as Dapanji (Da Pan Ji) is such a comforting chicken stew served over a bed of noodles. This Big Plate Chicken (Dapanji) originated in Xinjiang Uyghur Region of North-West China and has become very popular outside the region as well.
To prepare this Big Plate Chicken (Dapanji), marinate the chicken with salt, pepper and ginger and garlic paste and set aside. Also prepare all the vegetables, aromatics and whole spices in advance, as you will need them handy as soon as you start cooking.
To cook Big Plate Chicken (Dapanji), heat oil in a wok and add sugar. As soon as the sugar starts bubbling, throw in the chicken pieces. Once the chicken loses its pink color and develops some caramel color around the edges, throw in the aromatics, whole spices, ground spices, tomato paste and salt. Add potatoes and water and cover allowing potatoes and chicken to cook. Once the both the chicken and potatoes are cooked add the bell peppers and allow to cook for 5 min. Then add cornflour slurry and switch off flame after a few minutes.
Serve this Big Plate Chicken (Dapanji) over a bed of noodles.
Ingredients
850 gm Chicken
3-4 Medium Potatoes
1 tsp Tomato Paste
2 Bell Peppers
Salt (to taste)
1 ½ tsp Sugar
1 Star Anise
1 Black Cardamom
1 Cinnamon Stick
1 Bay Leaf
½ tsp Sichuan Peppercorns
2-3 Whole Red Chillies
1 tsp Kashmiri Red Chilli Powder
1 tsp Cumin Powder
1 tsp Cumin Seeds
1 tsp Cornflour
Spring Onions (Garnish)
Cooking Oil
Instagram: www.instagram.com/Naz.It.Up
#Dapanji #UyghurCuisine #NazItUp #ChineseFood #UyghurFood
4 سال پیش
در تاریخ 1399/05/05 منتشر شده
است.
1,620
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