Chinese cuisine

Easy

Chicken Potato Stew (Da Pan Ji)

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

With full-flavored comfort, Da Pan Ji, which can be translated literally to “big plate chicken”, is a hearty chicken potato stew from Xinjiang Cuisine in China. Chef John shows you how to make it at home.

Recipe

PRE TIME: 20 min

COOKING TIME: 20 min

TOTAL TIME: 40 min

6 SERVING

Ingredients:

2 lb. Whole chicken
1 lb. Potato, cut into chunky pieces
1 oz. Garlic cloves
0.25 cup Sliced gingers
1 oz. Onion, diced
1 oz. Tomato, diced
2 oz. Red and green bell pepper, chopped
1.25 cup Dried chilis
3 tbsp. Cooking oil
1 tsp. Salt [Marinade]
1 tsp. Black pepper [Marinade]
1 tbsp. White wine [Marinade]
1 tbsp. Peppercorn oil [Seasonings]
1 tsp. Black pepper [Seasonings]
1 tsp. Salt [Seasonings]
0.25 cup Ketchup [Seasonings]
1 tbsp. Soy sauce [Seasonings]
1 tsp. Sugar [Seasonings]
0.5 tbsp. Cumin [Seasonings]
4 cup Water

Directions:

Step 1

cut the whole chicken into chunky pieces.

Step 2

Then put the chicken in a mixing bowl, add a pinch of salt, a pinch of black pepper, and tbsp/15ml white wine, blend well, refrigerate for 1 hour.

Step 3

In a cooking pan, heat enough cooking oil to 250-300°F/120-150°C, deep fry potato until golden, then deep fry garlic cloves until golden, drain.

Step 4

Return the pan to heat, add 3 tablespoon oil, stir fry gingers and onion until fragrant,

Step 5

Add chicken, peppercorn oil, black pepper, salt, diced tomatoes, ketchup, water, fried potatoes, and soy sauce, stir until completely mixed.

Step 6

Then lower the heat, stew for 20 minutes.

Step 7

Add red and green peppers, sugar, dried chilis, cumin, keep stir until evenly mixed.

Step 8

Serve on a large plate.