Da Pan Ji (Big Plate Chicken, 大盘鸡)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
This iconic Xinjiang dish features tender chicken thighs, potatoes, and wide noodles in a bold, aromatic sauce seasoned with Sichuan peppercorns, star anise, and chilies. Hearty and supremely satisfying, it's a spicy comfort meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 batch wide homemade pulled-noodles ((or 8 oz / 225 g dried noodles))
- 2 tablespoons Shaoxing wine
- 2 tablespoons light soy sauce
- 2 teaspoons dark soy sauce
- 1 tablespoon doubanjiang
- 1 teaspoon sugar
- 1 thumb ginger (, thinly sliced)
- 6 cloves garlic (, smashed)
- 4 scallions (, sliced into 1” pieces)
- 1/2 red onion (, sliced into 1/2” pieces)
- 8 dried Chinese chili peppers
- 2 star anise pods
- 2 bay leaves
- 1/2 teaspoon ground Sichuan peppercorn
- 1 cinnamon stick
- 2 tablespoons peanut oil ((or vegetable oil))
- 4 boneless chicken thighs (, diced to 1” (2.5 cm) pieces)
- 1 1/2 cups chicken stock
- 1 russet potato (, roll cut into 1/2” pieces (*Footnote 1))
- 1 red pepper (, cut into 1 1/2” pieces)
- Chopped cilantro for garnish ((Optional))
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 827mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1147mg
- Calcium
- 45mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 827MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.