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Today we are making Da Pan Ji. It is a funny name because Da Pan Ji means a big plate of chicken. The chicken is stirfried first, then stewed with potato pieces and served on top of noodles. It was created in the 1980s along the highway in Sha Wan, Xinjiang. It was made to fit truck drivers' tastes, so it has lots of influence from many provinces.

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INGREDIENTS (serves 57 people)

2.5 lb of chicken
1.5 tsp of salt
1 tbsp of soy sauce (Amazon link https://geni.us/zkEc12)'>https://geni.us/zkEc12)
1.5 tsp of sugar
1 tsp of 5 spice powder (Amazon link https://geni.us/LPuvuYJ)
White pepper to taste (Amazon link https://geni.us/QAjYWbj)
4 tbsp of cooking oil
4 tbsp of sugar
810 pieces of the white part of the scallion
68 slices of ginger
10 15 cloves of garlic, use half to stir fry and reserve 5 pieces to add at the end
1 red onion, cut into big pieces
56 pieces of green pepper
34 pieces of red pepper
1 tbsp of Sichuan peppercorn (Amazon link https://geni.us/RGzoOP)
4 tbsp of Sichuan Dou Ban Jiang (Amazon link https://geni.us/0BwFNZ)
4 pieces of dried Xin Jiang Xian La Jiao chili (Can be switched with Guajillo chili), soaked
2 tbsp of water (This is for blending the chili paste )
1.5 tbsp of soy sauce (Amazon link https://geni.us/zkEc12)'>https://geni.us/zkEc12)
4 cups of water
1 tbsp of salt
34 big potatoes


INSTRUCTIONS

Chop a whole chicken into big chunks. If you don’t want to deal with bonein chicken, you can use boneless chicken thigh instead.

Marinate the chicken with 1 tbsp of soy sauce, 1.5 tsp of salt, 1.5 tsp of sugar, 1 tsp of fivespice powder, and some white pepper to taste. Mix well and rest it for 30 minutes.

Cut 4 pieces of Guajillo chili open. Soak the chili in hot water for 10 15 minutes.

Blend the soaked Guajillo chili with 4 tbsp of Pi Xian Dou Ban Jiang. Let it go through a sieve to get rid of the stubborn seeds. Set it aside.

Peel and cut 34 potatoes into big chunks. Soak the potato in water so they don’t turn brown while we are working on other ingredients.

Cut 1 mediumsize red onion into big pieces.

Use the roll cutting technique to cut some green chili pepper and some red chili pepper.

Crush 10 pieces of garlic; we will use 5 for the stir fry and reserve the rest to add at the end.

Cut 810 scallions into 2.5 inches long. Separate the white and green part. We only need the white part for this dish.

We will also need 68 slices of ginger.

Add 4 tbsp of oil and 4 tbsp of sugar to the wok. Caramelize the sugar on low heat until it changed to a red or brown color. Quickly toss in the marinade chicken and turn the heat to mediumhigh.

Stir the chicken until it is coated with caramelized sugar. Then, add in the crushed garlic, the ginger slices, the white part of the scallion, and the Sichuan peppercorns.

Continue to stir for 5 minutes. Turn the heat to low again. Add 1.5 tbsp of soy sauce and the chili paste that we blend.

Stir the chili paste for a minute or 2. Mix it with the chicken. Continue to cook until all the chicken is coated with that nice glossy sauce. Then add 4 cups of water.

Cover the lid. Use high heat to bring this wok to a boil. Then turn the heat to low. Now we can taste and adjust the flavor. I add about 1 tbsp of salt here. You want it to taste a lot saltier because we still have a lot of potatoes, chilies and onion on the side that we will add later.

Simmer the chicken for 30 minutes and then add the potatoes. Continue cooking for another 20 minutes or until both the potato and chicken are soft and tender.

Toss in the reserved garlic, red onion, and the chili pepper. Give it a final stir and you are done.

This dish is often served on top of Ku Dai Mian (Biang Biang Noodles    • THE ART OF HOMEMADE NOODLES  Biang B...  ) or other types of wide noodles.

Videography / Editing by Austin Schargorodski https://austinschargorodski.com/