Xinjiang Da Pan Ji

Xinjiang Da Pan Ji

Originating from the Xinjiang region in Northwest China, Xinjiang Da Pan Ji is a flavorful and aromatic dish that combines tender chicken, vibrant vegetables, and bold spices. This dish has gained popularity for its hearty and spicy characteristics, making it a favorite among those who enjoy rich and savory flavors.

Traditionally cooked in a large pan, Xinjiang Da Pan Ji showcases the unique cooking techniques of the region, where ingredients are simmered together to create a harmonious blend of textures and tastes. The dish is known for its generous portions and communal serving style, making it a great choice for gatherings and celebrations.

Ingredients:

• 800g chicken thighs, cut into bite-sized pieces
• 2 potatoes, peeled and diced
• 1 onion, sliced
• 1 red bell pepper, sliced
• 3-4 dried red chilies
• 4 garlic cloves, minced
• 2 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp cumin powder
• 1 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat vegetable oil in a large pan over medium-high heat. Add dried red chilies and minced garlic, and sauté until fragrant.
2. Add chicken pieces to the pan and cook until browned on all sides.
3. Stir in potatoes, onions, and red bell pepper. Mix well.
4. Season with soy sauce, oyster sauce, cumin powder, chili powder, salt, and pepper. Stir to combine.
5. Cover the pan and let the ingredients simmer until the chicken is cooked through and the vegetables are tender.
6. Adjust seasoning if needed. Garnish with fresh cilantro before serving.

This Xinjiang Da Pan Ji recipe captures the essence of Xinjiang cuisine with its bold flavors and satisfying textures. Whether enjoyed with steamed rice or bread, this dish is sure to impress your guests and tantalize their taste buds. Embrace the spirit of Xinjiang with this delightful and aromatic chicken dish!