Da pan ji (Xinjiang big plate chicken)
Non-vegetarian
大盘鸡 · dàpánjī
Bone-in chicken and potatoes stewed in a spicy, aromatic sauce with dried chillies, Sichuan pepper and green peppers, served on a huge platter over wide hand-pulled belt noodles.
Da pan ji (Xinjiang big plate chicken) is a Chinese main course from China, ready in about 1 hour 50 minutes and made with chicken pieces, skin-on, dried whole chillies and potato. It serves 6 and is rated intermediate to cook.
- Prep
- 30 min
- Cook
- 50 min
- Rest
- 30 min
- Total
- 1 h 50 min
- Serves
- 6
- Level
- Intermediate
- Calories
- 697
Ingredients
Belt noodles
Method
Step 1
Mix the flour, water and salt into a soft dough, knead briefly, oil the surface and rest at least 30 minutes.
- 10 min
How it looks · Photo: Klaus Nielsen on Pexels Step 2
Heat the oil and sugar (opens in a new tab) in a wok (opens in a new tab) over medium heat until the sugar melts and turns amber. Add the chicken and fry until coated and browned.
- 8 min
- medium-high heat
- Wok (opens in a new tab)
Food safety: Caramel is extremely hot — add the chicken carefully.
How it looks · Photo: Aesthos AR. Photography on Pexels Step 3
Add the dried chillies, Sichuan pepper, star anise (opens in a new tab), ginger, garlic (opens in a new tab) and chilli bean paste (opens in a new tab) and stir until fragrant.
- 2 min
- medium heat
Step 4
Add the soy sauce (opens in a new tab), water, salt and potatoes (opens in a new tab). Cover and simmer until the potatoes are tender and the chicken is cooked through.
- 25 min
- medium-low heat
Food safety: Chicken must reach 74 °C at the bone.
How it looks · Photo: Bachir Mamud on Pexels Step 5
Add the onion (opens in a new tab) and green peppers (opens in a new tab) and cook uncovered a few minutes more until the sauce has thickened slightly.
- 5 min
- medium-high heat
How it looks · Photo: Magda Ehlers on Pexels Step 6
Roll the dough out, cut into 3 cm wide strips, stretch them and boil for 3–4 minutes. Spread the noodles on a large platter and pour the chicken and sauce over.
How it looks · Photo: Gianpiero Ferraro on Pexels
About this dish
- Origin
- Xinjiang, China · Commonly attributedWidely said to have been created at roadside restaurants in northern Xinjiang in the late 20th century.More food from China
- Dish
- Dinner · Main courses · Stews & braises
- Cooking method
- Braised, Stir-fried, Boiled
- Taste
- spicy (chilli heat), aromatic / warmly spiced, savoury
- Diet
- Dairy-free · No nut ingredients · High-proteinWorked out from the ingredients. How labels work
All labels
Non-vegetarian · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · High-protein - Good for
- Festive & celebration · One-pot
- Cook more with
- Chicken pieces, skin-on · Dried whole chillies · Potato · Sugar · Sichuan peppercorns · Star anise / anise
- Techniques
- Stir-frying · Boiling · Simmering · Braising · Knife skills
Allergens
- Contains: Wheatfrom chilli bean paste (doubanjiang), soy sauce, all-purpose flour
- Contains: Glutenfrom chilli bean paste (doubanjiang), soy sauce, all-purpose flour
- Contains: Soyfrom chilli bean paste (doubanjiang), soy sauce
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
697 kcal per serving
Estimated1 serving ≈ 495 g · recipe makes 6
Where the energy comes from
- Protein 23%
- Carbohydrate 34%
- Fat 43%
| Nutrient | Per serving | Per 100 g* |
|---|---|---|
| Energy | 697 kcal | 141 kcal |
| Protein | 39.3 g | 7.9 g |
| Carbohydrate | 59.5 g | 12 g |
| Net carbohydrate | 54.8 g | 11.1 g |
| Sugars | 4.6 g | 0.9 g |
| Added sugars | 2.1 g | 0.4 g |
| Fibre | 4.7 g | 0.9 g |
| Fat | 32.9 g | 6.6 g |
| Saturated fat | 7.9 g | 1.6 g |
| Trans fat | — | — |
| Cholesterol | 125 mg | 25 mg |
| Sodium | 1023 mg | 207 mg |
| Salt equivalent | 2.6 g | 0.5 g |
Vitamins & minerals per serving
- Potassium
- 886 mg
- Calcium
- 68 mg
- Iron
- 5.1 mg
- Magnesium
- 79 mg
- Vitamin A (RAE)
- 110 µg
- Vitamin C
- 51 mg
- Vitamin D
- 0.3 µg
- Vitamin B12
- 0.5 µg
- Folate (DFE)
- 177 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
- Optional ingredients are not included: chilli bean paste (doubanjiang).
- Not counted (tiny amounts or “to taste”): sichuan peppercorns.
- Star anise / anise: Anise seed (FDC 171316) used as a stand-in for star anise.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- Leave plenty of sauce — the noodles at the bottom are the best part.
Common mistakes
- Letting the sugar go past deep amber — it turns bitter in seconds.
- Boiling the belt noodles too far ahead; they should go onto the platter hot and soak up the sauce.
Storage
- Refrigerate the stew (without noodles) up to 3 days.
Reheating
- Simmer gently until piping hot; cook fresh noodles.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Recipe DNA
How this dish is built
Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.
What the dish is built around
Main ingredient
- Chicken pieces, skin-on, chopped into large bone-in chunks1000 g
- Potato, peeled and cut into large chunks400 g
Reviews & corrections
Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.
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