How to make big plate chicken delicious

Dapanji is a specialty dish from Xinjiang, also known as Shawan Dapanji. This dish has been around since the late 1980s. The main ingredients are chicken and potatoes. After it is cooked, Dapanji is brightly colored, the chicken is tender, the potatoes are soft, and it tastes spicy. It is a very popular delicacy. I believe many people have eaten the dish Dapanji in restaurants. In fact, this dish is very simple to prepare, and the Dapanji you make yourself is also more hygienic and safer.

1. Dishes Features

Xinjiang big plate chicken is usually fried first and then stewed. When it is done, the delicious chicken pieces with charred skin and tender meat are mixed with the bright colors of green and red peppers. The potato starch mixed in the soup absorbs the grease. Use chopsticks to pick up the wide and thin noodles and stir them in the soup a few times. They are immediately surrounded by the thick soup. Put them in your mouth and they are spicy and fragrant, and all kinds of flavors rush to the tip of your tongue. ?[13]?

This dish has a unique texture and novel flavor. It has both the rough and bold spicy taste that people in the northwest like, and the numb taste on the tongue that old Sichuan people are crazy about.

2. Allusions

It is said that Dapanji is an appetizer for long-distance drivers. In the old days, to go from Urumqi to Yili, Tacheng, Altay and other places, one had to pass through Shawan. Due to poor road conditions, it took half a day to drive from Urumqi to Shawan, and most drivers were already hungry. As a result, there were many small restaurants on both sides of the road in Shawan County that were opened specifically for passing drivers. One of the restaurants was a Sichuan chef who fried chicken with dried and green peppers that could stimulate the appetite, and then served it with potatoes, wide noodles, etc. It was very popular among everyone. Later, this dish gradually evolved into Dapanji.

3. How to make Dapanji delicious

Ingredients: 1 chicken, 2 potatoes, 1 carrot, 2 tomatoes, peppercorns

1. First prepare the ingredients: one grassland black chicken (800 grams), 2 potatoes, 1 carrot cut into elephant eye pieces, de-seed and de-ribbed peppercorns, break them into pieces, slice a green onion, wash two tomatoes and set aside, a few dried chilies, an appropriate amount of Sichuan peppercorns, a small amount of star anise, cinnamon, bay leaves, pepper powder, cumin seeds, cumin powder, an appropriate amount of green onion shreds, ginger slices, and chopped coriander.

2. Cut the black chicken into small pieces, then soak it in clean water for about ten minutes and then blanch it.

3. Pour a little oil into a hot pan. When the oil is hot, add in dried chilies and Sichuan peppercorns and stir-fry until fragrant (do not let them burn). Then add other spices (star anise, cinnamon, bay leaves, cumin seeds). Immediately add in chopped green onions and ginger slices and stir-fry. (Also be sure to pay attention to the heat so that the previous spices do not burn).

4. After sautéing the above ingredients, pour in the blanched chicken and stir-fry until the chicken changes color.

5. Because the green black chicken is relatively tender, there is no need to stew it first. When the chicken pieces change color, add the potatoes and carrot pieces and stir-fry for 2 minutes. At the same time, add pepper and cumin powder.

6. Then add water to the pot (a little more, for use when eating the noodles later) and start stewing.

7. If you know how to stretch the noodles, stretch them a little bit. If you don’t know how to stretch them, just use a kneading machine. Cook the noodles and rinse them with cold water.

8. At this time (about 15 minutes), see that the potatoes in the pot are cooked, cut the tomatoes prepared earlier into pieces, and put them into the pot together with the pepper pieces and onion slices.

9. Stir-fry for about 2 minutes. When the tomatoes are cooked, you can serve them, sprinkle with chopped coriander, and start eating.

10. It seems incomplete to have only vegetables without rice. Haha, take out some of the wide noodles (it seems to be called belt noodles) that have just been rinsed with cold water, pour the soup from the vegetables on them, and add some chicken or vegetables you like!