Photograph of the finished Da pan ji (Xinjiang big plate chicken)

China · Gà xào khoai tây Tân Cương

Da pan ji (Xinjiang big plate chicken)

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Whole free-range chicken Whole free-range chicken 2.2 lb
  • Photograph of Potato Potato 1.3 lb
  • Photograph of Bell pepper Bell pepper 7.1 oz
  • Photograph of Onion Onion 5.6 oz
  • Photograph of Dried chillies Dried chillies 12
  • Photograph of Sichuan peppercorns Sichuan peppercorns 0.1 oz
  • Photograph of Sichuan-style bean paste Sichuan-style bean paste 2.1 oz
  • Photograph of Ginger Ginger 0.7 oz
  • Photograph of Garlic Garlic 1.4 oz
  • Photograph of Soy sauce Soy sauce 2 ⅔ tbsp
  • Photograph of Sugar Sugar 0.7 oz
  • Photograph of Cinnamon Cinnamon 0.3 oz
  • Photograph of Cinnamon and star anise Cinnamon and star anise 0.1 oz
  • Photograph of Chicken broth Chicken broth 2 ½ cups
  • Photograph of Oil Oil ¼ cup
  • Photograph of Fresh noodles Fresh noodles 11.3 oz

Method

  1. 1 Cut the chicken into bite-sized pieces, blanch for 2 minutes, then drain.
  2. 2 Sauté Sichuan peppercorns, dried chili peppers, cinnamon sticks, and star anise in hot oil, then add the soybean paste and stir-fry for 1 minute until it turns red.
  3. 3 Add the chicken and stir-fry for 5 minutes until browned, then add the minced ginger and garlic and soy sauce.
  4. 4 Pour in chicken broth, add the large-cut potatoes, and simmer over medium heat for 25 minutes until the potatoes are tender and the sauce thickens.
  5. 5 Add bell peppers and onions and stir-fry for 3 minutes, season with sugar, then transfer to a large plate.
  6. 6 Blanch the fresh noodles for 3 minutes, then place them at the bottom of the plate so the noodles absorb the spicy sauce.
Start cooking