Xinjiang is known for its sweet and juicy fruits as well as its delicious food. Dapanji, chicken served on a large plate, is one of the most famous Uyghur dishes in China.
Although it is a Muslim dish, it has found favor with people all over the country. It’s served at most Muslim restaurants in China.
- 4 chicken legs
- 2 potatoes
- 1 green bell pepper
- 1 red bell pepper
- 2 tbsp oil
- 1 tsp salt
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp huangjiu
- 1 tbsp sugar
- 10g ginger
- 4 cloves garlic
- 10g prickly ash
- 2 pcs star anise
- 1 stick cinnamon
- 1 tsp sesame oil
- 5 dried chili peppers
- 1 tsp MSG
- Clean the chicken legs. Clean the green and red peppers. Peel the potatoes. Cut the green pepper, red pepper and the potatoes into squares. Cut the chicken leg into segments.
- Clean the chicken legs and let them dry.
- Heat the oil in a pan. Add the chicken legs and stir-fry.
- When the color changes and the water leaves the meat, add the huangjiu. Add the prickly ash, star anise, cinnamon, dried pepper, ginger, garlic and sesame oil. Continue to stir-fry.
- Add the light soy sauce and dark soy sauce. Add some water and sugar, and increase the stove to a high flame.
- When the pot comes to a boil, add the potatoes. When it returns to a boil, lower the stove to a small flame and continue to stew the potatoes.
- When the potatoes soften and change color, add the green and red peppers and continue cooking.
- Season with salt and MSG. Cook until the juice thickens.
- Serve over a bed of broad noodles.