Da Pan Ji

This chinese big plate chicken stew recipe originated in the xinjiang china where bold and tasty spices are cooked with chicken potatoes carrots and peppers served over noodles.

Da pan ji.

Uyghurs regard it as a chinese dish and chinese regard it as a xinjiang specialty. Big plate chicken is the literal translation of da pan ji 大盘鸡 the chinese name of the dish. It is one of those dishes that you might never have heard of outside of china but will fall in love with the first time you try it. Dapanji or chong texse toxu qorumisi is a type of chicken stew.

Da pan ji xinjiang style braised chicken with noodles. It originates from xinjiang but is claimed by neither group. It originated from xinjiang an autonomous region in the northwest of china. While da pan ji is not a sichuan dish big plate chicken as it s translated in english is very much at home in chengdu and has several ingredients in common with sichuan stews and braises.

Local restaurants originally serving this dish gained popularity among lorry drivers who stopped for an all in one hearty meal. Although the dish has chili peppers and sichuan pepper corns. Da pan ji 大盘鸡 big plate chicken is one of the few foods that is equally popular among chinese and uyghurs. Da pan ji which can be translated literally to big plate chicken is a hearty chicken potato stew from xinjiang cuisine.

I met da pan ji braised chicken in large flat plate in a restaurant near my university in xi an. The chicken meat is cooked along with bell peppers potatoes onions garlic chili peppers cumin star anise and sichuan pepper corn. It gets a bit of heat from sichuan pepper and doubanjiang but also shows its xinjiang roots by featuring smoky cumin and fat wheat noodles. You can order a large plate of hand pulled wide noodles to serve along with it.

It is a popular dish that originated in xinjiang china.