Big Plate Chicken Danpanji Recipe

This recipe is a delightful blend of bold flavors and comfort, with the Sichuan peppercorns lending an adventurous twist that I can’t get enough of. I love it because it transforms a simple chicken dish into a vibrant, Instagram-worthy meal that’s perfect for cozy nights in or impressing friends with my global culinary skills.

Xinjiang is home to a rich culinary culture, and bringing its flavors to my table is a delight. Big Plate Chicken (Dan Pan Ji) is one of those exquisite dishes that balance vibrancy and nutrition.

Chicken (and quite a bit of it) is marinated in an assertive mix of salt, as well as crushed Sichuan peppercorns, fragrant garlic, and fresh ginger. Beneath the big plate’s abundant mix of well-cooked, juicy chicken, tomatoes, and bell pepper, bursts of balanced, satisfying heat illuminate the dish.

Ingredients

Chicken:
Contains a wealth of proteins, lays a strong foundation.

Sichuan Peppercorns:
Introduce a spice that has a mildly numbing effect and a citrus flavor.

Dried Red Chilies:
Introduce warmth and intensify the taste palette.

Ginger:
Contributes warmth and a slight spicy flavor, assists with digestion.

Onion:
Adds mellow sweetness and depth.

Balances flavors.

Tomatoes:
Introduce natural sweetness and acidity, plentiful in vitamin C.

Soy Sauce:
Boosts umami and adds complex savory depth.

Shaoxing Wine:
Adds intricacy, a sweet and perfumed component.

Potatoes:
Provide substance and are an excellent source of dietary roughage.

Chili Bean Paste:
Imparts heat and umami, amplifies flavor depth.

Ingredient Quantities

• 1 whole chicken (about 3-4 lbs), cut into pieces
• 2 tablespoons vegetable oil
• 1 tablespoon Sichuan peppercorns
• 2 dried red chilies
• 4 cloves garlic, minced
• 2 inches fresh ginger, sliced
• 1 large onion, sliced
• 2 large tomatoes, cut into wedges
• 1 bell pepper, cut into chunks
• 2 potatoes, peeled and cut into chunks
• 2 tablespoons soy sauce
• 2 tablespoons dark soy sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon chili bean paste (Doubanjiang)
• 1 tablespoon sugar
• 1 teaspoon salt, or to taste
• 3 cups chicken broth or water
• 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
• Fresh cilantro, for garnish
• Cooked wide wheat noodles or steamed rice, to serve alongside

Instructions

1. In a big pot, over medium-high heat, warm the vegetable oil. Put in the Sichuan peppercorns and the dried red chiles. Stir them until they give off a pleasant smell but are not burnt, about 1-2 minutes.

2. To the pot, add the pieces of chicken and brown them on all sides. This should take about 5-7 minutes.

3. To the pot, add minced garlic, sliced ginger, and sliced onion. Sauté until the onions turn translucent and all the contents are aromatic, about 3-4 minutes.

4. Incorporate the tomato wedges, bell pepper chunks, and potato chunks. Combine thoroughly with the chicken. Work the mixture until the tomatoes, potatoes, and pepper are detente—deeply in sync with the chicken.

5. Add the soy sauce, dark soy sauce, Shaoxing wine, and chili bean paste. Stir them together so that they are well combined.

6. Pour in the chicken broth or water to cover the ingredients; before doing so, add in the sugar and salt.

7. The mixture should be brought to a boil, and then the heat should be reduced to low. It should be covered and allowed to simmer for about 30-40 minutes, or until the chicken is cooked through and the potatoes are tender.

8. For a sauce with a thicker consistency, combine cornstarch with 2 tablespoons of water and mix it into the pot. Let it cook for another 2-3 minutes until the sauce reaches the desired thickness.

9. If needed, taste and adjust the seasoning by adding more salt or sugar as necessary to achieve balanced flavors.

10. With fresh cilantro as a garnish, serve your Big Plate Chicken hot atop wide wheat noodles or steamed rice. Enjoy!

Equipment Needed

1. Large pot
2. Stirring spoon
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cup
7. Bowl (for cornstarch mixture)
8. Ladle (for serving)

FAQ

• Q: Can I use chicken thighs instead of a whole chicken?Yes, chicken thighs can be used instead. Thighs are typically more tender and flavorful, which can enhance the dish.
• Q: Is there a substitute for Shaoxing wine?A: If you don’t have Shaoxing wine, dry sherry is a typical stand-in.
• Q: How spicy is this dish?The degree of heat is medium, thanks to the dried red chilies and chili bean paste. Adjust the spice to your liking by adding more or fewer chilies.
• Q: Can I make this dish ahead of time?Q: Can Big Plate Chicken be prepped in advance? And how does it taste after reheating?
• Q: What can I use if I don’t have Sichuan peppercorns?If you lack Sichuan peppercorns, you can leave them out, though they contribute a distinct mouth-numbing flavor. Try using a small amount of ground black pepper or coriander seeds as a substitute.
• Q: How should I serve this dish?This dish is traditionally served with either of the following two staples that soak up the flavorful sauce:
  – wide wheat noodles
  – steamed rice
• Q: Can I thicken the sauce?You can thicken the sauce by adding cornstarch mixed with water. But do it toward the end of cooking.

Substitutions and Variations

You can get by with 1 teaspoon black peppercorns, but they’re just not the same. The flavor of Sichuan peppercorns is hard to capture with any substitute. Not to mention they are a cornerstone of the local cuisine in the southwestern Chinese province of Sichuan.
If needed, 2 teaspoons red chili flakes can take the place of 2 dried red chilies.
You can substitute 1 tablespoon dry sherry for 1 tablespoon Shaoxing wine.
1 tablespoon of chili bean paste (Doubanjiang) can be traded for 1 tablespoon of miso paste combined with 1 teaspoon of powdered chili.
3 cups chicken broth or water can be substituted with 3 cups vegetable broth for a lighter flavor.

Pro Tips

1. Toast the Sichuan Peppercorns For an enhanced flavor profile, toast the Sichuan peppercorns in a dry pan until fragrant before adding them to the oil. This step boosts their flavor and helps release their numbing qualities more effectively.

2. Marinate the Chicken If time allows, marinate the chicken pieces in a mixture of soy sauce, Shaoxing wine, and a pinch of salt for at least 30 minutes prior to cooking. This step adds depth of flavor to the chicken.

3. Control the Spice Level Adjust the amount of dried red chilies and chili bean paste according to your spice preference. If you prefer a milder dish, use fewer chilies or remove their seeds.

4. Enhance with Additional Aromatics Consider adding a few star anise or a cinnamon stick while simmering to add more complexity and warmth to the dish’s flavor profile.

5. Perfect Texture with Potatoes Cut the potatoes into large, even chunks so they hold their shape and have the perfect tender texture after simmering. Be mindful of the simmering time to ensure they become tender without breaking apart.