Dapanji: The Uyghur cuisine big plate chicken — a spicy and satisfying recipe

Dapanji, one of the standout dishes of Asian cuisine, takes its name from the Chinese expression meaning "big plate chicken." Beloved in Uyghur cuisine, this dish is prepared by cooking bone-in chicken pieces together with potatoes, peppers, and richly aromatic spices.

The origins of Dapanji, which became widespread in the Xinjiang region in the 1990s, lie in the spice traditions of Sichuan cuisine. Over time, however, the dish evolved through the Uyghur palate into a generously sauced, shareable, and deeply satisfying pot meal.

The most important element that defines the character of Dapanji is the potatoes cooking together with the chicken broth and spiced sauce. In this way, the potatoes both thicken the consistency of the dish and absorb the aromas of ginger, garlic, star anise, and Sichuan pepper.

INGREDIENTS FOR DAPANJI

• - 1 kilogram bone-in chicken pieces
• - 3 medium potatoes, cut into large cubes
• - 2 green bell peppers and 1 red bell pepper, roughly chopped
• - 4 cloves of garlic and 2 tablespoons of fresh ginger
• - 2 star anise
• - 1 teaspoon Sichuan pepper; or a mix of black pepper and coriander if unavailable
• - 3 tablespoons soy sauce
• - 1 tablespoon sugar
• - 1 tablespoon tomato paste
• - Half a cup of water

HOW TO MAKE IT

Sauté the chicken pieces over high heat until lightly browned, then set aside on a separate plate. Add the star anise, Sichuan pepper, ginger, and garlic to the same pan and stir-fry briefly to release their aromas.

Return the chicken to the pot. Add the tomato paste and soy sauce and stir to combine. Then add the roughly chopped potatoes and pour in just enough water to barely cover the ingredients.

Cook the dish over low heat for approximately 25–30 minutes. Once the potatoes have softened and the sauce has thickened to a rich, glossy consistency, add the peppers. Cook for a further 5 minutes, then serve Dapanji hot.