Dapenti Ji (big Plate Chicken)

Dapenti Ji, also known as Big Plate Chicken, is a popular dish from Xinjiang (Uyghur) Cuisine. It is a flavorful and hearty chicken stew that is perfect for sharing with family and friends.

Dapenti Ji (big Plate Chicken)

Ingredients

  • 1 whole chicken, cut into pieces
  • 3 large potatoes, cut into chunks
  • 3 tomatoes, chopped
  • 2 onions, sliced
  • 4 cloves garlic, minced
  • 2-inch piece of ginger, grated
  • 3-4 dried red chilies
  • 2 tbsp tomato paste
  • 2 tbsp vegetable oil
  • 1 tbsp soy sauce
  • 1 tbsp chili powder
  • 1 tsp cumin seeds
  • Salt to taste
  • Fresh cilantro for garnish

Instructions

  1. Heat the vegetable oil in a large pot over medium heat. Add the onions, garlic, ginger, and dried red chilies. Cook until the onions are soft and translucent.
  2. Add the chicken pieces to the pot and brown on all sides.
  3. Stir in the tomato paste, soy sauce, chili powder, and cumin seeds. Cook for 2-3 minutes.
  4. Add the chopped tomatoes and enough water to cover the chicken. Bring to a boil, then reduce the heat and simmer for 30 minutes.
  5. Add the potatoes to the pot and continue to simmer for another 20 minutes, or until the chicken and potatoes are tender.
  6. Season with salt to taste.
  7. Garnish with fresh cilantro before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Large pot Knife Cutting board Grater Measuring spoons

Tools

Stovetop

Serving suggestions

Serve the Dapenti Ji with steamed rice or naan bread for a complete meal.

Tips & tricks

For an extra kick of spice, add more dried red chilies or a sprinkle of chili flakes before serving.

Cost

$15