Dapanji, or Big Plate Chicken, is a vibrant and flavorful dish hailing from Xi'an, China. This iconic Shaanxi province specialty is renowned for its tender, succulent chicken simmered in a rich and savory sauce, boasting a delightful blend of spicy, savory, and slightly sweet notes. The generous portions served on a large platter are perfect for sharing, making it ideal for family gatherings or a satisfying meal with friends. Forget complicated techniques and long cooking times; this recipe offers a simplified approach to achieving authentic Dapanji flavors in just 30 minutes.
The secret to this quick and easy Dapanji lies in a clever combination of readily available ingredients and a simple cooking method. From the aromatic spices to the perfectly balanced sauce, we'll guide you through each step, ensuring a delicious and authentic result every time. Ready to embark on a culinary journey to Xi'an? Let's dive into the detailed, step-by-step process of making this incredible dish.
Tools Needed
- pairing knife
- deep skillet or flat-bottom wok
- cheesecloth
- butcher twine
- large pot
- large serving platter
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Chicken and Marinade
- Debone chicken drumsticks. Make a small incision along the drumstick, use fingers to separate meat from bone. Rip off as much as possible and make additional cuts to remove stubborn bits.
- Marinate bite-sized chicken chunks with Chinese cooking wine, salt, and sugar.
Step 2. Cook the Chicken and Vegetables
- Cut onion into petals, bell peppers into diamond-shaped chunks, and potatoes into bite-sized pieces.
- Combine star anise, cinnamon bark, citron peppercorns, fennel seeds, and a crushed bay leaf in a piece of cheesecloth; tie it up with twine.
- Heat oil in a skillet, brown the marinated chicken. Add onions, ginger, and garlic; stir-fry.
- Add Pishan Doubanjiang, potatoes, soy sauce, Chenjiang vinegar, ketchup, chicken bouillon powder, spice bag, and chicken bones. Mix well, add water, cover, and simmer for 20 minutes.
Step 3. Finish the Dish
- Cook Italian belt pasta until al dente; drain.
- Remove chicken bones and spice bag from the chicken mixture. Add bell peppers, simmer uncovered to slightly reduce liquid.
- Spread cooked noodles on a large serving platter. Pour chicken mixture over the noodles. Garnish with cilantro.
- Mix everything together, let it sit for a minute before serving.
Read more: Authentic Chinese Mapo Tofu Recipe: A Step-by-Step Guide
Tips
- Dark chicken meat works best for this recipe.
- Potatoes are a secret ingredient; they absorb the flavorful brazing liquid and thicken the sauce.
- Ketchup adds acidity, sweetness, and umami to the dish.
- The recipe is easily scalable for larger groups.
Nutrition
- Fat: 30-50g
- Carbs: 40-60g
- Protein: 40-50g
FAQs
1. Can I use bone-in or boneless chicken for Dapanji?
Both work! Bone-in chicken adds more flavor, but boneless is quicker to cook. Adjust cooking time accordingly.
2. What if I don't have all the spices listed?
Don't worry! You can substitute or omit spices based on your preference. The key flavors are the chili, Sichuan peppercorns, and ginger.
3. Can I make this dish ahead of time?
Yes! Dapanji tastes even better the next day. Store it in the refrigerator and reheat gently before serving.
Enjoy your delicious and authentic Dapanji! This quick and easy recipe allows you to savor the rich flavors of Xi'an in the comfort of your own home. Impress your friends and family with this stunning and flavorful dish, perfect for any occasion.