📝 About This Recipe
Hailing from the rugged landscapes of Xinjiang, Da Pan Ji is a communal masterpiece that perfectly captures the fusion of Central Asian and Chinese flavors. This soul-warming stew features succulent bone-in chicken, tender potatoes, and vibrant peppers simmered in a rich, aromatic gravy spiked with star anise, Sichuan peppercorns, and spicy chilies. Traditionally served over a bed of hand-pulled 'belt' noodles, it is a bold, spicy, and deeply comforting dish designed to be shared among friends.
🥗 Ingredients
The Chicken and Marinade
- 2.5 - 3 lbs Whole Chicken (cut into small, bite-sized bone-in pieces)
- 2 tablespoons Shaoxing Wine (for marinating)
- 1 tablespoon Light Soy Sauce
Aromatics and Spices
- 2 inch piece Ginger (sliced into thick coins)
- 8-10 cloves Garlic (smashed)
- 3 pieces Star Anise
- 1 piece Cinnamon Stick
- 1 tablespoon Sichuan Peppercorns (whole)
- 10-15 pieces Dried Red Chilies (halved, seeds removed for less heat if desired)
- 2 pieces Bay Leaves
The Braise and Vegetables
- 30 grams Rock Sugar (or 2 tbsp granulated sugar for the caramel base)
- 2-3 large Potatoes (peeled and cut into irregular chunks)
- 2 medium Green and Red Bell Peppers (cut into large squares)
- 1 medium Onion (cut into wedges)
- 2 tablespoons Doubanjiang (Spicy Bean Paste) (finely chopped)
- 1 tablespoon Tomato Paste (for color and acidity)
- 12 oz Light Beer (one standard can/bottle of lager)
For Serving
- 1 lb Wide Wheat Noodles (often called 'belt noodles' or 'biang biang' style)
- 1/2 cup Cilantro (roughly chopped for garnish)
👨🍳 Instructions
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1
In a large bowl, toss the chicken pieces with Shaoxing wine and 1 tablespoon of light soy sauce. Let it marinate for at least 20 minutes while you prep the vegetables.
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2
Heat 3 tablespoons of oil in a large wok or heavy-bottomed pot over medium heat. Add the rock sugar and stir constantly until it melts and turns into a deep amber-colored syrup. Be careful not to burn it.
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3
Carefully add the chicken pieces to the caramel. Increase heat to high and stir-fry for 5-7 minutes until the chicken is well-coated in the sugar and the skin starts to brown and crisp.
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4
Add the ginger, garlic, star anise, cinnamon stick, bay leaves, and Sichuan peppercorns. Stir-fry for 2 minutes until the aromatics release their fragrance.
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5
Incorporate the Doubanjiang (spicy bean paste) and tomato paste. Stir-fry for another minute until the oil turns red and the raw smell of the paste disappears.
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6
Add the dried red chilies and the onion wedges. Toss for 1 minute to soften the onions slightly.
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7
Pour in the bottle of beer and enough water (or chicken stock) to just barely submerge the chicken. Bring to a vigorous boil.
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8
Once boiling, reduce the heat to medium-low, cover with a lid, and simmer for 15 minutes.
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9
Add the potato chunks to the pot. Ensure they are partially submerged in the liquid. Cover and continue to simmer for another 15-20 minutes, or until the potatoes are fork-tender.
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10
While the stew simmers, boil a separate pot of water and cook your wide noodles according to package instructions. Drain and set aside.
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11
Once the potatoes are cooked, remove the lid and add the bell pepper squares. Turn the heat back to high and stir-fry for 2-3 minutes to thicken the sauce slightly and cook the peppers until they are vibrant but still have a slight crunch.
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12
Taste the sauce. Add salt or a splash more soy sauce if needed, though the bean paste is usually salty enough.
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13
To serve, place the cooked noodles on a very large, flat platter (the 'Big Plate'). Pour the entire contents of the wok—chicken, potatoes, peppers, and all that glorious sauce—directly over the noodles.
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14
Garnish generously with fresh cilantro and serve immediately in the center of the table.
💡 Chef's Tips
Using bone-in chicken is essential; the marrow adds a depth of flavor to the sauce that boneless meat simply cannot provide. The 'caramel base' (tang se) is the secret to the dish's mahogany color; if you are nervous about burning sugar, you can skip it and use dark soy sauce, but the flavor won't be as complex. Don't overcook the potatoes to the point of disintegration; they should be soft enough to soak up the sauce but still hold their shape. If you can't find authentic hand-pulled noodles, wide dried pappardelle or fettuccine make a surprisingly good substitute. Adjust the number of dried chilies based on your spice tolerance; for a milder version, keep the chilies whole rather than cutting them open.
🍽️ Serving Suggestions
Serve with a side of smashed cucumber salad (Pai Huang Gua) to provide a cool, refreshing contrast to the heat. A cold glass of Xinjiang black beer or a crisp pilsner pairs beautifully with the spicy, numbing flavors. Provide extra 'belt' noodles on the side, as the sauce is so delicious people will want to soak up every last drop. A simple tomato and green chili salad (typical of the region) adds a nice acidic brightness to the meal. Follow the meal with a pot of hot brick tea or Pu-erh tea to help aid digestion after the rich stew.