Big Plate Chicken (Dapanji)
大盘鸡 Dàpán jīSay it: dah-pahn jee
Big Plate Chicken is a bold, spicy stew that originated with the Uyghur people of Xinjiang in northwest China. It combines tender chicken pieces, potatoes, and wide handmade noodles in a fragrant, chili-laden sauce. The dish is famous for its fiery heat balanced by sweet star anise and cumin, and it is typically shared family-style at celebrations or casual gatherings. The wide noodles soak up the rich sauce, making every bite deeply satisfying.
Big Plate Chicken (Dapanji)
大盘鸡, Dàpán jī
Pronounced dah-pahn jee
- Serves
- 4
- Prep
- 30 min
- Cook
- 45 min
- Total
- 1 hr 15 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Heat the vegetable oil in a large wok or heavy pot over medium-high heat until shimmering. Add the dried red chilies, star anise, cinnamon stick, cumin, and Sichuan peppercorns. Stir-fry for 30 seconds until fragrant.
Add the chicken pieces and stir-fry for 5-6 minutes until the skin is lightly browned and the meat is no longer pink on the outside.
Push the chicken to one side and add the chili bean paste, garlic, and onion wedges. Stir-fry everything together for 2 minutes until the onions begin to soften and the paste is fragrant.
Stir in the sugar and salt, then add the potato chunks. Pour in the chicken stock or water, bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes, stirring occasionally, until the potatoes are almost tender.
Remove the lid and increase the heat to medium-high. Simmer uncovered for 8-10 minutes until the sauce has reduced by about one-third and coats the chicken and potatoes.
Meanwhile, bring a large pot of water to a boil and cook the wide noodles according to package instructions until just al dente. Drain and rinse briefly with cold water.
Add the green bell pepper chunks and scallion lengths to the stew. Simmer for 2 more minutes until the peppers are just tender but still crisp.
Place the drained noodles in the bottom of a large serving bowl or platter. Spoon the chicken, potatoes, and sauce generously over the noodles. Garnish with fresh cilantro leaves and serve immediately.
Regional variants
Some cooks add sliced tomatoes or eggplant along with the potatoes. In restaurants the dish is sometimes finished with a handful of sesame seeds or extra cumin sprinkled on top. A milder home version can use fewer chilies and add a splash of light soy sauce for extra savoriness.
Cook's notes
- Adjust the number of dried chilies and Sichuan peppercorns to control the heat level; the authentic Xinjiang version is quite spicy.
- Use bone-in chicken for the best flavor; ask your butcher to cut it into smaller pieces if needed.
- The sauce should be thick enough to cling to the ingredients; if it is too thin at the end, simmer a few minutes longer before adding the peppers.
Serve with
Serve family-style with cold Xinjiang-style beer or black tea. Flatbreads such as naan are excellent for soaking up the sauce.
Make ahead and storage
The chicken and potato stew can be made up to 2 days ahead and refrigerated. Reheat gently and cook the noodles fresh just before serving.
