Embark on a culinary journey to the heart of Xinjiang cuisine with this foolproof guide to creating the legendary Big Plate Chicken. This dish, a symphony of flavors and textures, is a testament to the robust and hearty fare that characterizes this vibrant region. Below, you’ll find a step-by-step tutorial peppered with insider tips to ensure your kitchen escapades lead to gastronomic success, not disaster.
Ingredients: The Building Blocks of Flavor:
- Potatoes
- Large spring onions, roll-cut
- Garlic cloves, lightly smashed
- Ginger slices
- Green and red peppers, spiral or roll-cut preferred
- Rock sugar, up to 50g for one chicken
- Xinjiang line peppers, to personal taste
- One whole chicken
- Star anise, cinnamon, Sichuan peppercorns, tsao-ko, dried chilies – adjust as you like
The Uncontested Method for Xinjiang Da Pan Ji:
- Roll-cut the potatoes towards yourself for a shape that withstands stewing and maintains a round form.
- Spring onions and peppers can also be roll-cut to enhance the dish’s visual appeal.
- For aesthetically pleasing ginger slices, cut them with care.
- Lightly smash the garlic cloves without breaking them apart to allow their flavor to infuse the dish.
- In a hot pan with cold oil, start by frying the rock sugar to create a caramel color.
- Once the sugar reaches a date-red hue, add the chicken, spreading it evenly to fry until golden brown.
- Flip the chicken when one side is sufficiently golden, and continue frying.
- Add ginger and spices, then stir-fry on high heat with cooking wine (star anise, cinnamon, Sichuan peppercorns, tsao-ko, dried chilies, etc., as per your preference).
- A splash of light soy sauce, braising soy sauce, and a touch of spicy bean paste will add depth to the flavor.
- Keep the stir-frying vigorous. If you have cooking wine, use it; otherwise, half a bottle of beer will suffice – Xinjiang beer is recommended for authenticity.
- Add enough water to cover the chicken, then add the potatoes and ginger.
- Season with salt, chicken bouillon, and pepper powder.
- Cover and simmer on medium-low heat for about eight minutes. This is the perfect time to anticipate the chicken feast that awaits.
- After eight minutes, remove all spices, and continue to stew on high heat for another 3-5 minutes, monitoring the liquid level.
- When the sauce takes on a reddish-brown hue, that’s your cue. Too dark or too pale, and it’s not quite right. Ensure there’s enough liquid to cover the chicken so the potatoes soften and absorb the flavors.
- Reduce the sauce to one-third, then add garlic and simmer for 30 seconds before adding the spring onions and another 30 seconds before the peppers.
- Just before serving, add a drizzle of sesame oil and Sichuan pepper oil, then thicken with a cornstarch slurry and reduce the sauce on high heat for about 10 seconds.
- The chicken should be golden but not burnt, and the potatoes soft and tender.
- Have you mastered it yet? The perfect Big Plate Chicken awaits.
Culinary Nuggets:
- When making Da Pan Ji, use sugar sparingly; around 50g for one chicken should suffice for enhancing flavor and color.
- Master the roll-cut for potatoes to achieve the desired shape and texture.
- If you have a pressure cooker, a quick 5-minute cook will do.
- Be moderate with the beer; too much alters the flavor, but the rest can be enjoyed as a drink.
- For a spicy kick, a hint of Indian bird’s eye chili can elevate the dish without overwhelming it.
Troubleshooting Tips:
- Ensure the chicken is dry before frying to avoid splattering.
- If the sugar starts to burn, lower the heat. You can also crush the rock sugar into smaller pieces for easier melting.
- If you encounter splattering, use a lid as a shield, but do not cover the pan completely.