【Xinjiang】Large Plate Chicken

Overview

The true origin of Xinjiang Dapan Chicken is difficult to ascertain. It is said that in the 1980s, Li, a farmer in Shawan County, Xinjiang Uygur Autonomous Region, opened a Manpengge restaurant on the roadside, which was good at cooking spicy chicken nuggets. Once, an employee of a construction company came to eat spicy chicken nuggets. Although he thought it tasted good, he always felt that the quantity was too little. When he saw Li coming out of the back hall with a whole chicken, he asked him to fry the whole chicken for them. However, the fried chicken nuggets were not served on such a large plate, so Li served it on a plate with noodles. After eating, the group of guests were very satisfied, and the guests next to them also asked for a large plate of chicken. At first, the store wrote the recipe on a small blackboard and called it spicy fried chicken. Later, more and more restaurants began to introduce this method of serving chicken nuggets on a large plate, and the reputation of large plate chicken spread. In 1992, Zhang, the owner of the Da Pan Chicken restaurant in Shawan Xinghua Village, first registered the Da Pan Chicken brand. After more than 20 years of development and evolution, in Xinjiang, you can not only eat the classic version of Da Pan Chicken with potato chicken, but also the deluxe version of Da Pan Chicken, upgraded version of Shiitake Chicken, Pickle Chicken, Cowpea Chicken, Hanamaki Chicken, Kelp Chicken, Fried Naan Chicken, Frozen Tofu Chicken, Da Pan Chicken with Chicken Blood Cake, etc. The fragrant Da Pan Chicken paired with Xinjiang-specific naan and belt noodles is definitely a delicacy.

Tags

• hot dishes
• dishes
• xinjiang cuisine
• cao guo
• chicken
• cinnamon
• cooking wine
• dried red chili pepper
• garlic
• light soy sauce
• old soy sauce
• onions
• pixian doubanjiang
• potato vermicelli
• potatoes
• rock sugar
• star anise
• cumin
• fragrant leaves
• ginger
• green pepper
• peppercorns
• red pepper

Ingredients

Steps

1. 1 Cut half of the native chicken into pieces and soak in clean water until there is no blood, drain and set aside.

   

2. 2 Slice the ginger, cut the green onion into sections, and put all the spices together.

   

3. 3 Soak the potato vermicelli in advance until soft, peel the potatoes and cut them into cubes, and slice the onions. Cut green and red peppers into diamond-shaped pieces.

   

4. 4 Pour an appropriate amount of oil into the pot, add peppercorns and stir-fry over low heat until they change color and become fragrant. Remove the peppercorns and discard.

   

5. 5 Pour in the chicken pieces and stir-fry over high heat.

   

6. 6 Stir-fry until the water vapor in the pot dries up and the chicken pieces turn yellow. Pour in the cooking wine, add all the spices and stir-fry until fragrant.

   

7. 7 Add ginger slices and garlic cloves and continue to stir-fry.

   

8. 8 Add Pixian bean paste and stir-fry over medium heat until red oil emerges.

   

9. 9 Add light soy sauce, dark soy sauce, and rock sugar and continue to stir-fry until color changes. Add scallions.

   

10. 10 Pour in the chicken pieces over high heat and bring to a boil, then turn to medium-low heat and simmer for about 30 minutes.

    

11. 11 Add the potato cubes and continue to simmer for about 6 or 7 minutes.

    

12. 12 Add potato vermicelli and simmer for 2 or 3 minutes.

    

13. 13 Add onions and stir-fry.

    

14. 14 Finally add green and red pepper pieces and stir-fry evenly.

    

15. 15 Remove from pan and plate.