Picture a big plate overflowing with tender chicken, colorful vegetables, and aromatic spices, all simmered together in a rich, savory sauce. That’s Da Pan Ji (Big Plate Chicken), a beloved dish from the Xinjiang region of China that’s gaining popularity worldwide. This hearty and satisfying meal is not just about the taste; it’s a communal dish meant to be shared, celebrating togetherness and friendship.
With its mesmerizing combination of spices and the visual appeal of the vibrant ingredients, Da Pan Ji (Big Plate Chicken) stands out in the realm of Chinese cuisine. Originating from the Uyghur people, its unique flavors and textures can make anyone’s mouth water. In this article, you’ll discover how to make Da Pan Ji (Big Plate Chicken) at home with our step-by-step recipe, explore its traditional importance, and learn some handy tips for making the best Da Pan Ji ever!
Ingredients
| Ingredient | Measurement | Description |
|---|---|---|
| Chicken (bone-in, skin-on) | 2 lbs | Tender chicken pieces provide a juicy base for the Da Pan Ji (Big Plate Chicken). |
| Potatoes | 2, large | Adding creamy potatoes makes the dish more filling and balances the spices. |
| Bell Peppers | 1 cup, sliced (mixed colors) | Fresh bell peppers introduce a sweet crunch that complements the chicken. |
| Onion | 1, large | A sautéed onion adds depth and sweetness to the sauce in Da Pan Ji. |
| Garlic | 5 cloves, minced | Fresh garlic enhances the aroma and depth of flavor in Da Pan Ji. |
| Ginger | 1-inch piece, minced | Ginger adds a spicy kick that balances the rich flavors. |
| Doubanjiang (spicy bean paste) | 2 tablespoons | This is the heart of the sauce, delivering heat and umami to the dish. |
| Chicken broth | 3 cups | Chicken broth creates a flavorful sauce that binds all ingredients together. |
| Chinese spices (star anise, cinnamon) | 2 each | These spices impart a unique aromatic profile typical of Da Pan Ji. |
| Spring onions | 2, chopped | Fresh spring onions provide a bright finish and garnish. |
| Vegetable oil | 2 tablespoons | Oil is necessary for sautéing and enhances the overall flavor. |
Step-by-Step Instructions
- Prepare the Ingredients: Start by washing and cutting all your fresh vegetables. Chop the onions, slice the bell peppers, and peel and chop the potatoes into bite-sized pieces. Don’t forget to marinate the chicken in a pinch of salt and pepper for an authentic Da Pan Ji experience.
- Cook the Base: In a large wok or deep pan, heat the vegetable oil over medium-high heat. Add the onions and sauté until they become golden brown, which adds a sweet flavor to the base of your Da Pan Ji (Big Plate Chicken).
- Add Aromatics: Once the onions are ready, toss in the minced garlic and ginger, stirring quickly to avoid burning. The aroma will fill your kitchen, making you eager to eat!
- Brown the Chicken: Next, add the marinated chicken to the pan. Cook until the chicken is browned on all sides – this adds a delicious layer of flavor to your dish.
- Incorporate the Spices: Stir in the doubanjiang (spicy bean paste) and your chosen spices (star anise and cinnamon). This step is essential for infusing your homemade Da Pan Ji (Big Plate Chicken) with those distinctive flavors.
- Add Broth and Vegetables: Pour in the chicken broth and bring the mixture to a boil. Add the potatoes and bell peppers. Once it’s bubbling, lower the heat and let it simmer for about 30 minutes, allowing all the ingredients to meld together beautifully.
- Final Touches: Once everything is tender, taste and adjust the seasoning if needed. You can add a bit of soy sauce or salt if desired.
- Serve and Enjoy: Garnish with chopped spring onions before serving. Traditionally, Da Pan Ji is enjoyed family-style, served directly from the big plate onto individual bowls with a side of freshly steamed rice.
Pro Tips
- For enhanced flavor: Letting the chicken marinate for a few hours (or overnight) will maximize the taste of your Da Pan Ji (Big Plate Chicken).
- Vegetable variations: Feel free to experiment with other vegetables like carrots, zucchini, or even mushrooms for added flavor and nutrition.
- Extra heat: If you love spice, consider adding fresh chili peppers during cooking for an extra kick.
- Garnish creatively: Chopped cilantro or coriander leaves also add freshness and an aromatic touch to the dish.
Nutritional Information
| Nutrient | Per Serving (Approx. 1 cup) |
|---|---|
| Calories | 380 |
| Protein | 32g |
| Carbohydrates | 30g |
| Saturated Fats | 8g |
| Fiber | 4g |
| Cholesterol | 75mg |
| Sugars | 6g |
| Total Fat | 20g |
FAQs
What is the best way to store Da Pan Ji (Big Plate Chicken)?
You can store Da Pan Ji in an airtight container in the fridge for up to 3 days. Just reheat it gently on the stove or in the microwave before serving.
Can Da Pan Ji (Big Plate Chicken) be made vegan or gluten-free?
Yes! To create a vegan version, substitute chicken with tofu or tempeh, and opt for vegetable broth. For a gluten-free recipe, ensure your sauces and bean pastes are gluten-free.
What are the best side dishes to serve with Da Pan Ji (Big Plate Chicken)?
This dish pairs beautifully with steamed rice or Chinese flatbread, which can soak up the delicious sauce. You can also serve it with a light salad for a refreshing contrast.
How long does it take to prepare Da Pan Ji (Big Plate Chicken)?
The preparation takes about 20 minutes, with an additional cooking time of around 30 minutes. In total, you’re looking at about an hour to enjoy this fantastic dish!
Can I freeze Da Pan Ji (Big Plate Chicken) for later?
Absolutely! Allow it to cool, then transfer it to a freezer-safe container. It can be frozen for up to 2 months. Just thaw and reheat thoroughly before enjoying.
Can I adjust the spice level in Da Pan Ji (Big Plate Chicken)?
Definitely! You can reduce or increase the amount of doubanjiang (spicy bean paste) and add fresh chili peppers for that perfect heat level. Customize it to your taste!
Is it necessary to use chicken broth in Da Pan Ji?
While chicken broth adds fantastic flavor, you can substitute it with vegetable broth for a lighter taste or even water if you’re in a pinch. Just remember, it will affect the dish’s overall flavor.
Can I add other proteins to Da Pan Ji (Big Plate Chicken)?
Yes, you can mix in other proteins like beef or shrimp. Just ensure to adjust the cooking times for each type of meat accordingly.
Making Da Pan Ji (Big Plate Chicken) at home isn’t just about recreating a popular dish; it’s about sharing a delicious meal with friends and family. The vibrant flavors, colorful ingredients, and aroma will surely captivate anyone at your table. Remember, cooking is about exploration, so feel free to tweak the recipe as you please!
So, why not gather your ingredients and start cooking today? Try making this delightful dish and share your experience in the comments below. We’d love to hear from you!
