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The combination of tender chicken, hearty vegetables, and aromatic spices makes da pan ji one of the Chinese favorite dishes. The recipe can be made with pressure cooker or on the stove.
What is da pan ji?
Da pan means big plate, ji means chicken in Chinese, and hence the direct translation of big plate chicken. The name “Big Plate Chicken” comes from the traditional way of serving the dish – in a large plate or wok. It is a popular dish in Xinjiang cuisine, which is a regional cuisine from the Xinjiang Uyghur Autonomous Region in China. It’s a hearty and flavorful dish that features chicken and various vegetables cooked in a spicy and aromatic sauce.
It’s meant for sharing
Traditionally served on a large plate or wok, the dish is a visual delight. The chicken, vegetables, and sauce are presented together, creating an inviting tableau of colors and textures. This communal presentation encourages sharing and fosters a sense of camaraderie among those partaking in the meal.
Xin Jiang Big Plate Chicken (Da Pan Ji)
Ingredients
- 1 kg bone-in skin-on chicken pieces or you can use whole chicken
- 2 Tbsp cooking oil
- 2 large potatoes peeled, cut into large chunks
- 10 cloves garlic finely minced
- 1 large onion peeled, quartered
- 2 large jalapeno peppers cut into strips, or use bell peppers
- 10 g dried chili soaked in warm water until soft
- 400 ml water 200 ml if cooking with pressure cooker
Seasonings: (adjust to your taste preference)
- 30 g rock sugar or substitute with granulated sugar
- 2 Tbsp cooking wine
- 2 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 1 tsp salt
- 1 Tbsp sugar
Spices:
- 1 Tbsp Sichuan peppercorns
- 1 thumb-size ginger slices
- 1 star anise
- 1 medium cinnamon stick
Serve with:
Instructions
Prepare belt noodles:
- You can follow this recipe to make belt noodles
- If you use whole chicken, cut into pieces. You can also use bone-in, skin-on leg quarters, drumsticks, or chicken thigh pieces
If cooking with Instant Pot pressure cooker:
- Turn on saute mode. Add the oil and preheat until it says "hot". Add the chicken pieces to brown them slightly. Do this in batches. Remove the chicken pieces. You will have some extra oil from the browning the chicken. Add the rock sugar and cook until it melts and turn slightly brownish
- Add Sichuan peppercorns, star anise, and cinnamon. Saute for about 3 minutes until really fragrant
- Deglaze with cooking wine. Use the spatula to scrape the bottom of the pot to release the brown bits from browning the chicken earlier. Add the chicken pieces back, potato pieces, tomatoes, and the rest of the seasonings
- Pour in water. Close the lid. Turn the sealing valve to "sealing". Press "pressure cooker" and make sure it's on "high pressure". Set the timer to 10 minutes. When it's done cooking, release the pressure immediately. Have a taste and adjust the seasonings as needed
If cooking on the stove:
- Preheat the oil in a large wok or skillet over medium heat. Add the chicken pieces to brown them slightly. Do this in batches. After that you will have some more oil from the chicken too. Add Sichuan peppercorns, star anise, dried chilies, cinnamon, and ginger slices. Saute for about 1 minute until really fragrant
- Add Sichuan peppercorns, star anise, dried chilies, green chilies, cinnamon, onion, and ginger slices. Saute for about 3 minutes
- Deglaze with cooking wine. Use the spatula to scrape the bottom of the wok or skillet to release the brown bits from browning the chicken earlier. Add the chicken pieces back and the rest of the seasonings
- Pour in water. Bring the water to a simmer and then close with a lid and let the it gently simmer for about 15-20 minutes or until the drumsticks are tender. If you use smaller pieces of chicken, the cooking time is shorter. 5 minutes before the end of cooking time, add the potatoes, chilies, and tomatoes and cook for until the potatoes and veggies are soft
- Uncover the lid and have a taste. Adjust the seasonings to ryou preference
Cook the noodles:
- When the pressure cooker is depressurizing if you are cooking with pressure cooker, or when you add potatoes and veggies if you cook on the stove, bring a medium-size pot of water to a boil. Add the noodles and cook for a minute or so.
Assembling:
- Transfer the cooked noodles to a large serving plate without rinsing the noodles. Pour the cooked chicken and everything else on top of the noodles.
Serve:
- Serve immediately when it's still warm
RECOMMEDED TOOLS
*Nutrition facts are just estimates and calculated using online tools*
How to cook xing jiang da pan ji using pressure cooker
1. You can follow this recipe to make belt noodles
2. If you use whole chicken, cut into pieces. You can also use bone-in, skin-on leg quarters, drumsticks, or chicken thigh pieces. I use drumsticks
3. Turn on saute mode. Add the oil and preheat until it says “hot”. Add the chicken pieces to brown them slightly. Do this in batches. After that you will have some more oil from the chicken too. 
4. Add the rock sugar and cook until it melts and turn slightly brownish
5. Add Sichuan peppercorns, star anise, and cinnamon, Saute for about 2 minutes until fragrant
6. Add the onion, garlic, green chilies, dried chilies, and saute for another 3 minutes
7. Deglaze with cooking wine. Use the spatula to scrape the bottom of the pot to release the brown bits from browning the chicken earlier. 
8. Add the chicken pieces back, potato pieces, and the rest of the seasonings
9. Pour in water. Close the lid. Turn the sealing valve to “sealing”. Press “pressure cooker” and make sure it’s on “high pressure”. Set the timer to 10 minutes. When it’s done cooking, release the pressure immediately. Have a taste and adjust the seasonings as needed
10. When the pressure cooker is depressurizing if you are cooking with pressure cooker, bring a medium-size pot of water to a boil. Add the noodles and cook for a minute or so.
11. Transfer the cooked noodles to a large serving plate without rinsing the noodles. Pour the cooked chicken and everything else on top of the noodles.
How to make ahead
1. You can prepare the chicken stew the day before and keep them in the fridge for up to 3-4 days. They can also be kept frozen
2. The dough for the noodles can be kept in the fridge for about 24 hours. Simply let them sit at room temperature before pulling the noodles
3. When ready to serve, simply reheat the chicken stew and then cook the noodles according to the direction. Pour the chicken stew over the noodles and serve
Did you make this Xin Jiang da pan ji recipe?
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