Dapanji
“A spicy chicken stew with potatoes and bell peppers.”
Chicken
Potato
Capsicum
Garlic
Ginger
Chili PepperWhere it comes from
Dapanji, meaning 'big plate chicken', is a modern Uyghur dish that became popular in the late 20th century.
On the Palate
How it's made
4 steps · Show ↓30 min active
How it's made
4 steps · Show ↓- 110 min
In a large pot, heat oil over medium-high heat. Add chicken pieces and sear until golden brown on all sides, releasing a rich aroma.
- 25 min
Add sliced onion, garlic, and ginger to the pot, stirring until the onions are soft and the mixture is aromatic.
- 35 min
Stir in diced potatoes and capsicum, coating them in the fragrant base. Add chili pepper and soy sauce, mixing well.
- 410 min
Pour in enough water to just cover the ingredients. Bring to a boil, then reduce to a simmer, cooking until the chicken is tender and the potatoes are cooked through.
Watch outDon't let the stew dry out; add more water if necessary to maintain a stew consistency.
