所需食材
- 三黄鸡1只（约1.2kg）
- 土豆2个
- 青红椒各2个
- 宽面条200g
- 干辣椒5-6个
- 花椒1茶匙
- 豆瓣酱2汤匙
- 生抽2汤匙
- 老抽1茶匙
- 料酒2汤匙
- 番茄酱1汤匙
- 糖1茶匙
- 葱段
- 姜片
- 蒜瓣；食用油适量
食材准备
- 鸡剁成块，冷水焯水去血沫；土豆去皮切滚刀块；青红椒切块
烹饪步骤
- 炒香料：宽油下锅，炸香干辣椒和花椒（变色捞出不用），爆香葱姜蒜，加豆瓣酱炒红出油。
- 炒鸡块：下鸡块大火翻炒上色，烹料酒，加生抽、老抽、番茄酱、糖翻炒均匀。
- 炖土豆：加热水没过食材，大火烧开后转中火，放入土豆块加盖炖15分钟。
- 下青椒：放入青红椒翻炒，开盖大火收汁至浓稠，汤汁不要收太干。
- 拌面：宽面另煮熟后捞出，铺在大盘底部，将大盘鸡连汤汁一起倒在面条上即可。
小贴士
- 大盘鸡是新疆沙湾名菜，一锅出好几个人吃，气势十足
- 土豆要晚点放，避免炖碎；青椒要最后放，保持脆嫩
- 汤汁留多一点拌面，是大盘鸡最精彩的部分
Ingredients
- 1 whole chicken (~1.2kg)
- 2 potatoes
- 2 green peppers
- 2 red peppers
- 200g wide flat noodles
- 5–6 dried chillies
- 1 tsp Sichuan peppercorns
- 2 tbsp doubanjiang
- 2 tbsp soy sauce
- 1 tsp dark soy sauce
- 2 tbsp cooking wine
- 1 tbsp ketchup
- 1 tsp sugar
- spring onion
- ginger
- garlic; oil
Preparation
- Chop chicken into pieces and blanch to remove impurities. Peel and chunk potatoes. Cut peppers into pieces.
Steps
- Spice oil: Heat generous oil. Fry dried chillies and Sichuan peppercorns until fragrant, then remove. Fry spring onion, ginger and garlic. Add doubanjiang and stir until red oil separates.
- Chicken: Add chicken, fry on high heat until coloured. Add cooking wine, both soy sauces, ketchup and sugar. Toss to coat.
- Potatoes: Add hot water to cover. Bring to boil, reduce to medium, add potato chunks, cover and simmer 15 min.
- Peppers & reduce: Add peppers and stir. Uncover, raise heat and reduce until the sauce is thick but still saucy — don't reduce completely dry.
- Noodles: Cook noodles separately, drain, spread in the bottom of a large serving dish. Ladle the chicken and all the sauce on top.
Tips
- Da Pan Ji is Xinjiang's famous communal dish — one pot feeds a crowd
- Add potatoes after the chicken so they don't disintegrate; add peppers last to keep them crisp
- The sauce-soaked noodles at the end are the best part — leave plenty of liquid
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