Da Pan Ji Recipe (Big Plate Chicken)
Da Pan Ji is braised chicken in a large flat plate and is one of the most distinctive, traditional dish in Xinjiang, China.
Servings 4
Ingredients
- One whole chicken
- Half bowl of dried chilis
- 2 stems of green onion
- 1 piece of ginger
- 2 cloves of garlic
- 2 tablespoons of sugar
- Half tablespoon of Sichuanese Peppercorn
- 2 pieces of aniseed
- 2 pieces of Amomum tsao-ko
- Half of a cinnamon Root
- 1 bay leaf
- proper amount of water
- Salt to taste
- 1 teaspoon of chili oil
- 2 potatoes
- 1 green pepper
Noodle Ingredients:
- 150 grams medium-gluten flour
- 1 gram salt
- 88-90 gram cold water or room temperature water
Instructions
- Put the dried chili in warm water for 15 minutes and then drain. Take the whole chicken, separate and cut into pieces of about 3 cm, and rinse with water.
- The green onion is cut into 4, 5 cm long sections, and the ginger is peeled and cut into large pieces, and the garlic is peeled and crushed.
- Pour the cooking oil into the pan, add the white sugar after warming, turn heat to low. When the sugar starts to break down and boil, turn off the heat.
- Add all the chicken pieces, turn the heat back on, toss the chicken in the sugar, turn off the heat, and set aside.
- In another pan, add some oil, turn the heat to low after the oil is hot, stir fry the dried chili, add the onion, ginger and garlic.
- Continue to add pepper, aniseed, Amomum tsao-ko, cinnamon, and bay leaves. Add the chicken and pour in enough warm water to cover the chicken. After it begins to boil, turn to medium heat and let stew.
- When the remaining half of the soup is poured, add the chopped potatoes. If you like spicy food, add another spoonful of chili oil.
- Add the peppers, turn the heat to low after 1 minute, and let the Da Pan Ji be stewed.
- Making the Noodles:
- Add the salt and water to the medium-gluten flour, and knead into a smooth dough, rest for 20 minutes.
- Apply a thin layer of oil to a cutting board. The dough is equally divided into 6 doses.
- The dough is evenly rolled into strips of about 10 cm.
- Gently stretch the strips 4 to 5 cm from both sides and then flatten them by hand.
- Hold the ends of the flat strips with both hands and pull them evenly to the ends. Wide noodles will be done.
- Pour enough water into a pot. After the water is boiling, slowly the noodles and cook for about 8 minutes.
- After the noodles are cooked, strain and rinse with cold water.
- You can pour it into the soup of Da Pan Ji, or you can add a little bit of oil to prevent it from sticking. Put it in a bowl, serve, and ENJOY!.