Chicken braised with potato and peppers in a cumin-spiced sauce, served over wide hand-pulled noodles, a hearty Xinjiang specialty.
Da pan ji, 'big plate chicken,' comes from Xinjiang in northwestern China, a region whose cuisine reflects strong Central Asian influence, evident here in the liberal use of cumin and dried chile, spices less common in eastern Chinese cooking. Chicken pieces are braised with potato, bell pepper and a fragrant blend of star anise, cumin and Sichuan peppercorn until the chicken turns tender and the potatoes soak up the rich, spiced sauce. The dish is traditionally served over a bed of wide, hand-pulled noodles (or with the noodles served alongside to be added at the table), the noodles soaking up the remaining sauce once the chicken and potatoes have been eaten.
Serves 4
Heat oil in a wok and melt sugar over medium heat until it turns a light amber color, about 2-3 minutes.
Add the chicken pieces and toss to coat in the caramel, browning for 5-6 minutes.
Add onion, garlic, ginger, star anise, cumin seeds, Sichuan peppercorns and dried chiles, stirring 2 minutes until fragrant.
Add soy sauce, wine and water or stock; bring to a simmer, cover, and cook 20 minutes.
Add the potato chunks and continue simmering, covered, 15 minutes.
Add the potatoes partway through so they finish tender at the same time as the chicken, rather than turning to mush.
Add the bell peppers and simmer uncovered 5 more minutes until the sauce thickens slightly.
Serve the chicken and sauce over a bed of cooked wide noodles.
Caramelize the sugar carefully over moderate heat — this Chinese braising technique (called hong shao) adds deep color and a subtle sweetness that balances the dish's spice.
Add the potatoes partway through cooking, not at the start, so they finish tender without falling apart.
Toast the cumin seeds and Sichuan peppercorns briefly in the hot oil to release their full aroma before adding liquid.
Some versions use chicken thighs exclusively for a more tender, less bony result.
A spicier version increases the dried chiles significantly for those who enjoy more heat.
Belt-shaped hand-pulled noodles (biangbiang mian style) are the most traditional pairing, though any wide noodle works.
Refrigerate the chicken and sauce (without noodles) up to 3 days; reheat gently and cook fresh noodles each time for the best texture.
Da pan ji originated in Xinjiang, an autonomous region in northwestern China with a large Uyghur population, and its distinct use of cumin and noodles reflects the area's position along historic Silk Road trade routes connecting China to Central Asia.
Yes, any wide, fresh Chinese noodle or even a wide dried pasta like pappardelle works well as a substitute.
The dish will lose its characteristic slight numbing quality, but it's still flavorful without them — simply omit rather than substituting.
Simmer uncovered for a few extra minutes at the end to reduce the liquid and concentrate the flavors further.
Per serving (480g / 16.9 oz) · 4 servings total
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