大盘鸡

Xinjiang Big Plate Chicken (Da Pan Ji)

Name: Xinjiang Big Plate Chicken (Da Pan Ji)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 600 g chicken thighs, bone-in, chopped; 300 g potatoes, chunky-cut; 2 large green bell peppers, chunks; 10 g cumin seeds; 10 g dried red chilies; 30 ml soy sauce; 200 g hand-pulled noodles (la mian); 15 g garlic

⏱️ Prep: 15 min🔥 Cook: 45 min⏰ Total: 1hMEDIUM

DFNF

🛒 Available at: Whole FoodsTrader Joe's

Servings

Ingredients

Amount	Ingredient	Notes	Substitute
600 g	chicken thighs鸡腿	bone-in, chopped	—
300 g	potatoes土豆	chunky-cut	—
2.0 large	green bell peppers青椒	chunks	—
10 g	cumin seeds孜然	—	—
10 g	dried red chilies干辣椒	—	—
30 ml	soy sauce酱油	—	—
200 g	hand-pulled noodles (la mian)拉面	—	thick udon noodles
15 g	garlic大蒜	—	—

Instructions

Braise with cumin

Brown chicken in a heavy pot. Add cumin, dried chilies, garlic, and soy. Cover with water. Simmer 25 min.

Add potatoes, then peppers and noodles(20 min)

Add potatoes, cook 15 min until tender. Add bell peppers. In a separate pot, cook noodles. The stew should be rich, spicy, and intensely cumin-forward. Serve the stew in a giant platter with noodles on the side or underneath.