📝 About This Recipe
Hailing from the vibrant Xinjiang region, Dapanji is a legendary Halal masterpiece that perfectly captures the soul of Central Asian and Uyghur culinary traditions. This rustic, hearty stew features tender bone-in chicken and creamy potatoes simmered in a robust, aromatic sauce infused with star anise, Sichuan peppercorns, and sweet bell peppers. It is traditionally served over a bed of wide, hand-pulled 'belt' noodles that soak up every drop of the spicy, savory gravy, making it the ultimate communal feast.
🥗 Ingredients
The Protein and Aromatics
- 2.5 - 3 lbs Whole Chicken (cut into small, bite-sized bone-in pieces)
- 2 inch piece Ginger (sliced into thick coins)
- 8-10 cloves Garlic (smashed)
- 4 stalks Green Onions (cut into 2-inch segments)
The Spice Base
- 2 tablespoons Rock Sugar (or granulated sugar for the caramel base)
- 10-15 pieces Dried Red Chilies (Tianjin or Arbol, halved to release heat)
- 1 tablespoon Sichuan Peppercorns (whole)
- 3 pieces Star Anise (whole)
- 1 piece Cinnamon Stick (3-inch length)
- 3 pieces Bay Leaves
Vegetables and Sauce
- 3 large Russet Potatoes (peeled and cut into irregular chunks)
- 1 large Green Bell Pepper (cut into 1-inch squares)
- 1 large Red Bell Pepper (cut into 1-inch squares)
- 3 tablespoons Light Soy Sauce (for saltiness)
- 1 tablespoon Dark Soy Sauce (for deep amber color)
- 1 tablespoon Tomato Paste (adds richness and body)
- 2 tablespoons Shaoxing Rice Wine (ensure it is a Halal-certified non-alcoholic substitute or omit if preferred)
The Foundation
- 1 lb Wide Wheat Noodles (fresh 'belt' noodles or dried wide noodles)
- 1/4 cup Vegetable Oil (for frying)
- 1/2 bunch Cilantro (for garnish)
👨🍳 Instructions
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1
Blanch the chicken pieces in boiling water for 3-4 minutes to remove impurities. Drain and pat dry thoroughly; this ensures a clean flavor and better searing.
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2
Heat the vegetable oil in a large wok or heavy-bottomed pot over medium heat. Add the rock sugar and stir constantly until it melts into a bubbling, light amber syrup. Be careful not to burn it.
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3
Carefully add the blanched chicken to the caramel syrup. Stir-fry for 5 minutes until the chicken is beautifully coated in the gold-brown sugar and the skin begins to render its fat.
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4
Toss in the ginger slices, smashed garlic, and the white parts of the green onions. Sauté for 2 minutes until fragrant.
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5
Add the star anise, cinnamon stick, bay leaves, Sichuan peppercorns, and dried chilies. Stir-fry for another 2 minutes until the spices release their essential oils and smell toasted.
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6
Stir in the tomato paste, light soy sauce, and dark soy sauce, ensuring every piece of chicken is evenly seasoned.
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7
Pour in enough hot water (about 3-4 cups) to just cover the chicken. Bring to a vigorous boil, then reduce heat to medium-low, cover, and simmer for 15 minutes.
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8
Add the potato chunks to the pot. Ensure they are partially submerged. Cover and continue simmering for another 15-20 minutes, or until the potatoes are fork-tender and the sauce has thickened slightly.
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9
While the stew simmers, prepare your wide noodles according to package instructions. If using fresh hand-pulled noodles, boil them just until they float, then drain.
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10
Once the potatoes are soft, add the red and green bell peppers and the remaining green onion segments. Stir-fry for 3-4 minutes until the peppers are crisp-tender but still vibrant.
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11
Increase the heat to high for 2 minutes to reduce the sauce to a glossy, rich consistency that coats the back of a spoon.
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12
To serve, place the cooked wide noodles on a massive serving platter. Pour the entire contents of the wok—chicken, potatoes, and all that luscious sauce—directly over the noodles.
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13
Garnish generously with fresh cilantro and serve immediately while steaming hot.
💡 Chef's Tips
Use bone-in chicken for the most authentic flavor; the marrow enriches the sauce as it simmers. Don't skip the sugar caramelization step, as this provides the signature deep color and a subtle sweet-savory balance. If you prefer less heat, remove the seeds from the dried chilies before adding them to the wok. Choose starchy potatoes like Russets; they release starch which naturally thickens the sauce without needing a slurry. Make sure your platter is truly 'big'—part of the joy of Dapanji is the impressive, communal presentation.
🍽️ Serving Suggestions
Serve with a side of cold smashed cucumber salad (Pai Huang Gua) to provide a refreshing contrast to the heat. Pair with a glass of cold 'Kvas' or a strong black tea with lemon to cut through the richness. Offer extra wide 'belt' noodles on the side for those who want to soak up every last bit of the spicy gravy. A side of nan (Uyghur flatbread) is also perfect for dipping into the sauce if noodles aren't enough.