Net Weight: 150g
Country of Origin: China
Big Plate Chicken, or da pan ji (大盘鸡), is a popular slow-cooked savory chicken potato stew recipe served over rice noodles rumored to be the creation of a Sichuan migrant in the Northern Xinjiang city of Shawan. The eclectic mix of spices with chicken, potatoes, carrots, onions, garlic, and peppers combines the palates of two distinct and famous culinary regions of Xinjiang and Sichuan. Sautéed to perfection with spices and coarsely chopped vegetables then simmered in a robust broth, this dish marks the pinnacle of the region’s culinary legacy.
Rapeseed Oil, Chili, Bean Sauce (Chili, Salt, Broad Bean, Wheat Flour), Garlic, Monosodium Glutamate (E621) , Salt, Ginger, Sichuan Peppercorn, Fennel, Cinnamon, Amomum Tsao-Ko, Bay Leaves.
1. Stir-fry a packet of seasoning with oil in a pot until it becomes fragrant.
2. Add 800-1,000ml of water or broth and 1,200g to 1,500g of chopped chicken to the pot.
3. After bringing it to a boil, simmer until the chicken is done. You can also add your favorite vegetables to the pot.