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Dapanji (Big Plate Chicken)
A Chinese style stew made with chunks of chicken, spices, potatoes, and bell peppers and served over wide noodles.
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servings: 6
total time: 40 minutes
recipe by: Frankie
Ingredients
- CHICKEN & MARINADE:
- 1 TBSP soy sauce
- 1 TBSP sesame oil
- 1 TBSP cooking sherry
- 1 TBSP cornstarch
- 2 pounds boneless skinless chicken thighs
- NOODLES & STIR-FRY
- 3 TBSP peanut oil
- 1-inch piece of fresh ginger, peeled and thinly sliced
- 4 garlic cloves, peeled and thinly sliced
- 4 star anise
- 1 tsp Sichuan peppercorns
- 2 tsp crushed red pepper flakes
- 8 ounces russet potatoes, peeled and cut into bite-size pieces
- 1 1/2 cups water
- 3 TBSP soy sauce
- 1 TBSP cooking sherry
- 8 ounces pappardelle (or other wide flat noodles)
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- salt & freshly ground black pepper
- 2 green onions, thinly sliced
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Directions
- CHICKEN & MARINADE:
- In a large bowl mix together the soy sauce, sesame oil, sherry, and cornstarch until well combined.
- Cut the chicken thighs into large bite-size chunks. Place the chicken in the bowl with the marinade and stir to coat the chicken evenly in the marinade then set aside.
- STIR-FRY & NOODLES:
- Heat the 3 TBSP of oil in a large wok over medium heat.
- Add the ginger, garlic, star anise, sichuan peppercorns, and crushed red pepper to the pan and stir-fry just until fragrant, about 1 minute.
- Add the chicken to the pan then increase the heat to high and stir-fry for about 3 minutes.
- Stir in the potatoes, water, soy sauce, and sherry and bring to a boil.
- Place a lid on the wok then reduce the heat to medium and cook while covered for about 10 minutes.
- While the chicken cooks, cook the noodles according to package directions then drain and set aside.
- Take the lid off the wok and continue to cook, uncovered, until the chicken is cooked through and the potatoes are tender, about 5 minutes.
- Stir in the bell peppers and cook for about 2 more minutes then season with salt & pepper to taste.
- Lay the cooked noodles on a large serving plate. Cover the noodles with the chicken and vegetables then top with sliced green onion.
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