Xinjiang Big Plate Chicken (Da Pan Ji)

Xinjiang Big Plate Chicken (Da Pan Ji) Chinese food recipe

Xinjiang da pan ji, which translates literally as “big plate chicken“, is an extraordinarily delicious dish that originated in Xinjiang, the far western region of China. Xinjiang offers the most beautiful scenery in all of China. Whoever has been to Xinjiang will fall in love and never forget it. The air is so fresh, the people are so kind, and the FOOD is so special and delicious!

Xinjiang Big Plate Chicken (Da Pan Ji) Chinese food recipe

Big plate chicken is one of Xinjiang signature dishes. With bold and tasty spices, big plate chicken is salty, seriously spicy and super flavorful! The main ingredients are chicken, bell peppers, carrots, potatoes and tomatoes, cooked with scallions, garlic, ginger, chili peppers, star anise, Szechuan peppers, cooking oil, soy sauce and beer.

This dish is absolutely tasty and special. It’s not precisely a simple recipe, honestly. It takes about 50 minutes to make, but it is worth it!

It’s almost too good to be true, and the rich spices will fill the air with mouth-watering scents. I’m sure you’ll love it.

Xinjiang Big Plate Chicken (Da Pan Ji) Chinese food recipe

Xinjiang Big Plate Chicken (Da Pan Ji) Chinese food recipe

Xinjiang Big Plate Chicken (Da Pan Ji) Chinese food recipe

Xinjiang Big Plate Chicken (Da Pan Ji) Chinese food recipe

Xinjiang Big Plate Chicken (Da Pan Ji) Chinese food recipe

Xinjiang Big Plate Chicken (Da Pan Ji) Chinese food recipe

Xinjiang Big Plate Chicken (Da Pan Ji) Chinese food recipe

Xinjiang Big Plate Chicken (Da Pan Ji) Chinese food recipe

Xinjiang Big Plate Chicken (Da Pan Ji) Chinese food recipe

 


 

Xinjiang Big Plate Chicken (Da Pan Ji)

  • Prep time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Serving Size: 4

Ingredients

  • 5 boneless chicken thighs, cut into serve sized pieces
  • 1 large potato, peeled and cut into 0.5 cm thick pieces
  • 2 medium tomatoes, cut into chunks
  • 1 carrot, peeled and chopped
  • 1 green bell pepper, cut into chunks
  • 5 dried red chillies (optional)
  • 3 star anise
  • 1 piece fresh ginger, sliced
  • 4 cloves garlic, chopped
  • 3 scallions, chopped
  • 1 tablespoon Szechuan peppercorns
  • 1 teaspoon sugar, to taste
  • 1 teaspoon salt, to taste
  • 2 tablespoons light soy sauce
  • 1 tablespoons oil
  • 1/4 cup beer
  • 2 cups water
  • 10 oz. dried noodle, preferably handmade sliced noodles or Chinese lamian

Step by step

  1. Heat oil in a wok or saucepan. Add in the Szechuan peppercorns and star anise, cook until fragrant.
  2. Add the chicken pieces, stir fry on high heat to seal the chicken.
  3. Once chicken turns golden brown, add dried red chillies, sliced ginger, garlic and scallions, and stir fry for a minute.
  4. Then add potatoes, carrots, sugar, salt and soy sauce. Stir-fry for another 1 minute. Pour beer and water into the saucepan, and bring to a boil. Cover and simmer for 20 minutes. Add more water if needed.
  5. While the chicken is cooking, boil water in a pan. Cook the noodles in the boiling water for about 8-10 minutes. Then transfer to a large serving plate.
  6. Once the potatoes and carrots are cooked through, add chopped tomatoes and bell peppers. Turn up the heat, and stir-fry for about 2 minutes.
  7. Pour the chicken and vegetables into the serving plate over the cooked noodles. Serve immediately.

Enjoy!

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34 Comments

  1. October 22, 2015 / 4:25 pm

    This sounds and looks amazing. The way you described it has my mouth watering already. My oldest daughter will definitely live this recipe, she is always making something asian or trying to make haha. I will tell her about this recipe. Thanks!

    • October 22, 2015 / 4:44 pm

      Haha thank you!! I had it so many times in China, and I missed the flavor so much! So I decided to make one for myself!! Haha I’m sure you and your daughters will love this dish! XX

  2. October 23, 2015 / 10:42 am

    Looks lovely! I enjoyed reading your description of Xinjiang region of China.

  3. October 25, 2015 / 11:01 am

    It does look good.

    My wife Gloria is not a massive fan of peppers so I might need to substitute something else if I venture into making this dish. I am very tempted to give this a try even with my limited cooking skills as it looks wonderful.

    • October 25, 2015 / 3:39 pm

      Haha thank you! I’m sure you’ll make a wonderful and authentic “da pan ji”! Let me know if you and your wife like it! 😀

      • October 26, 2015 / 6:18 am

        I will do. It might not be for a few weeks, however. We haven’t much chicken in the freezer at the moment and I tend to buy 5KG at a time from the butcher.

  4. October 25, 2015 / 11:29 am

    Very colorful and I love that you use chicken thighs. A tablespoon of sechuan peppercorns is a lot!

    • October 25, 2015 / 3:41 pm

      Thank you! Chicken thighs are easier to get actually, cuz there’s no market that sells whole chicken nearby. And you can adjust the amount of szechuan peppercorns. I just love its flavor haha~

      • October 25, 2015 / 3:52 pm

        I meant chicken thigh as opposed to chicken breast, which is dry and has less flavor. Strange that no whole chicken is sold near to you!

  5. October 28, 2015 / 12:45 am

    Yum! This looks wonderful!

  6. November 11, 2015 / 6:13 am

    Am so very glad I found you!! Or rather you found me so I could find you. LOVE your site and the foods presented. Great Work!

    • November 11, 2015 / 10:16 am

      Thank you for your kind words! It means a lot!! Hope you have a lovely day! XX

  7. November 12, 2015 / 9:45 pm

    Wow… But instead of cooking with beer, I’d rather drink it with the meal!! Hahahahaaaaa! Lovely looking dish!

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