Easy Dapanji

garlicallday.com Full Recipe

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.

INGREDIENTS:

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Add oil to a wok on medium-high heat. Sear chicken until it is no longer pink. Transfer to a plate.

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Leave the remaining oil in the wok. To this, add ginger, garlic, and peppers, and sauté for a few moments until lightly browned.

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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.

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Turn the heat down to medium-low and cook 10 minutes. Then add bell peppers, cover, and cook for another 10 minutes.

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Stir in the seared chicken. Let simmer, uncovered, until the stew is slightly thickened.

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[{"selector":"#anim-1e4ec625-7014-42e5-9127-a925982d737f","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8b761446-f393-41ab-8406-cd2de4576117","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Chinese Chicken Curry (Better than Takeaway) Butter Chicken with Garlic Naan

Easy Dapanji

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.

INGREDIENTS:

Chicken breast

Potato

Carrot

Bell pepper

Shaoxing wine