Da Pan Ji, Big Plate Chicken From China! Recipes From Around The World
- By Marley
- June 17, 2020
- 3 minute read
- Note: Article may contain affiliate links with potential commissions for Bébé Voyage.
This week’s recipe takes us to Asia, most precisely to Xinjiang, China. Da Pan Ji (Big Plate Chicken) is a traditional chicken stew packed with the flavors of Sichuan peppercorn, star anise and more.
Xinjiang is situated in northwest China. The region is so big that you can fit France, Germany, Spain and Great Britain inside it and still have a little room to spare.
Da Pan Ji – Big Plate Chicken
Da Pan Ji is a sharing dish and it’s usually served on a bed of delicious noodles.
Today’s recipe has been shared by Bébé Voyage Beijing Ambassador Erin Michelle Crocetti. This recipe comes from The Hutong, a cultural exchange site that explores different aspects of various Asian societies.
Ingredients:
2 big chicken thighs (deboned and skinless; can be substituted with assorted mushrooms and/or tofu)
3 medium-size potatoes
1 medium-size green pepper
1 medium-size red pepper
1 small yellow onion
10g ginger
5-8 cloves of garlic
2 tbsp of Sichuan chili bean paste*
1 tsp of salt or salt for taste
1 tsp of sugar or sugar for taste
1 tbsp of cooking wine
2 tbsp of light soy sauce
1 tbsp of dark soy sauce
2-3 tbsp of vegetable oil
250g freshly made wide noodles
1L chicken/vegetable stock/water, or enough to cover all the ingredients.
10 pieces of dried chili pepper (optional)
1 tbsp of Sichuan peppercorn
1 cinnamon bar
2 pieces of star anise
2 pieces of bay leaves
a small pinch of white pepper powder
Method
- Cut the chicken into bite-size pieces. Cut the potatoes, peppers into small pieces similar in size to the chicken pieces. Slice the ginger and onion. Crush the garlic.
- Heat 2-3 tablespoons of oil in a wok with low heat and add sugar. When sugar is melting, add the chicken to stir-fry quickly till the chicken has browned.
- Add the Sichuan peppercorn, dried chili, star aniseed, cinnamon, bay leaves, garlic, onion and ginger. Fry till fragrant.
- Add Sichuan chili bean paste, light soy, dark soy, cooking wine and mix well. Add water/stock to boil. Cover and simmer for about 3 minutes.
- Add the potatoes, making sure all potatoes and chicken are submerged in the water/stock. Keep checking the mixture and stir while the liquid is reducing.
- Get a fork to check the potato. If it goes through easily, add the pepper and fry for about another 3 minutes till the liquid thickens up. Give it a taste and adjust the saltiness. Serve with noodles, rice or bread.
Notes:
* Chicken can be substituted by assorted mushrooms and tofu.
* Sichuan chili bean pastes can be substituted by tomato paste or fresh tomatoes.
Little Fingers Can –
This recipe is better suited for children 7 years old and up.
- Chop all the ingredients under adult supervision.
- Measure the ingredients. If using a scale, make sure you write the numbers in large font and clearly for them to copy on the scale. If using a measuring cup, place paper tape to highlight where to stop.
- Heat the oil and melt the sugar.
- Add the ingredients to the wok in the correct order, following cooking times.
- Taste and adjust seasoning.
Did you make this Da Pan Ji recipe? Let us know in the comments below how you liked it!
You may also want to try these recipes from our Bébé Voyage Around the World series!
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