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.
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
- 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.
- Add the chicken pieces to the pot and brown on all sides.
- Stir in the tomato paste, soy sauce, chili powder, and cumin seeds. Cook for 2-3 minutes.
- Add the chopped tomatoes and enough water to cover the chicken. Bring to a boil, then reduce the heat and simmer for 30 minutes.
- Add the potatoes to the pot and continue to simmer for another 20 minutes, or until the chicken and potatoes are tender.
- Season with salt to taste.
- 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