Dapanji (which means “big plate chicken”) is a classic dish from Xinjiang in northern China. A hearty chicken, potato and carrot stew that’s ready in an hour, guaranteed to warm you up and keep you satisfied.
Ingredient Notes
A few important notes on some of the ingredients used in this Dapanji recipe:
Velveted Chicken Breast: Like our Chinese Chicken Curry and Black Pepper Chicken recipes, this recipe uses good old velveted chicken. It’s a simple technique for prepping chicken breast that makes it silky and tender. Or you can use boneless chicken thighs instead, which are naturally more tender.
Garlic: As you'd expect, our dapanji uses a whole head of garlic, like most recipes on this blog. And feel free to throw some garlic powder in there for extra garlic flavour.
Potatoes, Carrots, Bell Pepper: Chop the carrots and potatoes into chunks, and julienne the pepper into slices. They add a savoury aroma and sweetness.
Five Spice Powder: We use this versatile Asian spice mix in our Thai Beef Stew and Air Fryer Char Siu. It can be found at any Chinese grocery store or online.
Soy Sauce: The traditional flavouring agent for dapanji adds a hit of umami for good measure. Since different soy sauces can vary in their sodium content, you should taste for seasoning at the end, and add some salt, if it’s not salty enough.
See recipe card for quantities.
Directions
Step 1. Add oil to a wok on medium-high heat. Sear chicken until no longer pink (but don’t worry if it's undercooked, we’ll finish cooking it at the end). Transfer to a plate.
Step 2. Leave the remaining oil in the wok. To this, add ginger, garlic, and peppers, and sauté for a few moments until lightly browned.
Step 3. Add potato, carrot, leaves, cayenne, sugar, spice. Pour over soy sauce, Shaoxing, chicken stock and give it all a stir. Cover and bring to a simmer.
Step 4. Turn the heat down to medium-low and cook 10 minutes. Then add bell peppers, cover, and cook for another 10 minutes.
Step 5. Stir in the seared chicken. Let simmer, uncovered, until the stew is slightly thickened.
Step 6. Remove from heat and sprinkle scallions on top.
Storage
Fridge: Refrigerate dapanji for up to four days.
Freezer: Freeze dapanji for up to four months.
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Did you make this recipe? Please leave a rating or comment below to give me feedback and help out other readers.
Recipe Card
Dapanji (Big Plate Chicken)
Equipment
- Wok
- Large spatula
Ingredients
- 2 tablespoon oil
- 8 ounces velveted chicken breast strips can also use boneless skinless chicken thighs
- 1 inch ginger, sliced into coins
- 6 cloves minced garlic
- 5 dried chili peppers, chopped in half
- 1 medium potato, chopped into 1-inch chunks
- 1 small carrot, chopped into 1-inch chunks sub with more potatoes if you don't like carrots
- 1 bell pepper, sliced into strips
- 2 bay leaves
- ½ to 1 teaspoon cayenne powder
- 1 teaspoon sugar
- 2 teaspoons five spice powder
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 cup chicken stock
- 1 diced scallion
- salt to taste
Instructions
- Add 2 tablespoon oil to a wok on medium-high heat. Sear 8 ounces velveted chicken breast strips until no longer pink (but don’t worry if the inside is undercooked, we’ll finish cooking it at the end). Transfer the chicken pieces to a plate.
- Leave the remaining oil in the wok. Sauté 1 inch ginger, sliced into coins, 6 cloves minced garlic, and 5 dried chili peppers, chopped in half for a few moments until lightly browned.
- Add 1 medium potato, chopped into 1-inch chunks, 1 small carrot, chopped into 1-inch chunks, 2 bay leaves, ½ to 1 teaspoon cayenne powder, 1 teaspoon sugar, and 2 teaspoons five spice powder. Pour over 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 1 cup chicken stock and give it all a stir.
- Cover and bring to a simmer. Turn the heat down to medium-low and cook 10 minutes. Then add 1 bell pepper, sliced into strips, cover, and cook for another 10 minutes. Add a bit more water if it starts to look too dry. Dapanji should be a thick stew consistency.
- Add salt to taste and sprinkle 1 diced scallion on top. Serve over naan or laghman noodles, or just rice!
Cannella says
I made this in a cast iron pan instead of a wok... might have lost some of the tenderness from the chicken that way but it was amazing anyway!
Kelly Zhang says
Sounds like a fantastic meal!