Uyghur & Central Asian Borderland
Da Pan Ji (Big Plate Chicken)
A vast communal platter of chicken braised with potatoes, peppers, chili, and warm spices, finished by sliding wide hand-pulled belt noodles into the remaining sauce — Xinjiang's most generous dish, built for a table of friends.
1 hr 30 min · Serves 6 · Medium
6
Ingredients
Base
Spice
Noodles
Season
Method
Start cooking mode- Prep 30 min · Cook 60 min · 90 min total
- medium
- 1
Brown the chicken hot; add aromatics, dried chili, and whole spices.
- 2
Add potatoes, peppers, qingzhen soy, and stock; braise until the chicken is tender and the potatoes melting.
- 3
Serve on a large platter; slide freshly boiled wide belt noodles into the sauce at the end and toss.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
