Name: Authentic Xinjiang Da Pan Ji Recipe
Prep time: 20 min
Cook time: 50 min
Yield: 4
Cuisine: China
Ingredients: 5 lbs (about 1.2 kg) chicken, bone-in, skin-on, cut into 2-inch pieces (thighs and drumsticks recommended); 2 large potatoes (about 1 lb / 450g), peeled and cut into 1.5-inch chunks; 2 large bell peppers (1 green, 1 red), deseeded and cut into 2-inch pieces; 1 large yellow onion, cut into wedges; 6 cloves garlic, smashed; 2-inch piece of ginger, sliced; 3 dried red chilies (optional, for heat); 2 tablespoons cooking oil (vegetable, canola, or peanut); 2 tablespoons Pixian doubanjiang (broad bean chili paste); 1 tablespoon dark soy sauce; 2 tablespoons light soy sauce; 1 tablespoon Shaoxing wine; 1 teaspoon sugar; 1 teaspoon ground cumin; 1 star anise; 1 small cinnamon stick (or 1/4 tsp ground); 2 cups (500 ml) chicken stock or water; Salt, to taste; 1 lb (450g) fresh wide noodles (laghman) or thick spaghetti, to serve; Fresh cilantro, chopped, for garnish

Da Pan Ji 🇨🇳 China

A Xinjiang dish featuring large pieces of chicken stewed with potatoes, peppers, and spices, served over noodles or rice.

Xinjiang stewed

Made with

Chicken potatoes peppers spices

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