Da Pan Ji

Name: Da Pan Ji
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1kg chicken pieces on the bone; 2 potatoes, cut into chunks; 1 green pepper and 1 onion; Dried chillies, Sichuan peppercorns, star anise and cinnamon; 1 tbsp chilli bean paste and 2 tbsp soy sauce; 330ml beer or water; Wide hand-pulled noodles (or pappardelle)

大盘鸡/dah pahn JEE/

Also known as: Dapanji, Big Plate Chicken, Xinjiang Big Plate Chicken

About this dish

A big plate of chicken and potatoes stewed in a spicy, aromatic sauce with peppers, served over wide hand-pulled noodles that soak up the gravy.

📍 Find the best Da Pan Ji near me

AI-powered — Google, TripAdvisor and food blogs

Ingredients

🍗1kg chicken pieces on the bone

🥔2 potatoes, cut into chunks

🫑1 green pepper and 1 onion

🌶️Dried chillies, Sichuan peppercorns, star anise and cinnamon

🌶️1 tbsp chilli bean paste and 2 tbsp soy sauce

🍺330ml beer or water

🍜Wide hand-pulled noodles (or pappardelle)

Method

Serves 2

Fry the chicken until browned, then add the spices, chillies and chilli bean paste.

Add the soy sauce and beer and simmer for 20 minutes.

Add the potatoes and cook until tender.

Add the pepper and onion for the last few minutes.

Cook the noodles, lay them on a big plate and pour the chicken and sauce on top.

✓ What Makes it Authentic

Da pan ji ('big plate chicken') was created in Xinjiang in the 1980s and is shared at roadside restaurants across northwest China.

User Reviews

No reviews yet — be the first!

Members can create lists, save favourites and get recommendations.

🌍 Food Vlogs

Eating and cooking it at the source

🌍

No videos yet

Da Pan Ji

You may also like