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!
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)
- Prep time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Serving Size: 4
- 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
- Heat oil in a wok or saucepan. Add in the Szechuan peppercorns and star anise, cook until fragrant.
- Add the chicken pieces, stir fry on high heat to seal the chicken.
- Once chicken turns golden brown, add dried red chillies, sliced ginger, garlic and scallions, and stir fry for a minute.
- 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.
- 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.
- 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.
- Pour the chicken and vegetables into the serving plate over the cooked noodles. Serve immediately.