Xinjiang Da Pan Ji (Chicken Potato Stew)

Cooking Method: Stovetop Stew
Cooking Time: 50-60 minutes
Difficulty: Meathead in Action - Medium difficulty, a hearty meal for the whole family.

Xinjiang Da Pan Ji (Chicken Potato Stew)

For a truly satisfying, savory, and rich meal, try this Xinjiang Da Pan Ji—a hearty chicken and potato stew infused with spices like cumin, star anise, and Sichuan peppercorns. It’s a comforting dish that will leave everyone at the table coming back for more.


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Ingredients:

  • 2 lbs (1 kg) bone-in chicken thighs and legs
  • Salt, to taste
  • 1 tablespoon vegetable oil
  • 1 tablespoon Sichuan peppercorns
  • 1 thumb ginger, sliced
  • 6 cloves garlic, smashed with the side of a knife
  • 6 dried Chinese chili peppers
  • 1 star anise
  • 1 tablespoon doubanjiang (Spicy Fermented Bean Paste)
  • 1 tablespoon cumin powder
  • 2 tablespoons tomato paste
  • 1 cup chicken stock (if you need more liquid, top up with more Adams ABF Chicken Stock)
  • 2 tablespoons soy sauce
  • 2 teaspoons sugar
  • 2 russet potatoes (about 2 lbs/1 kg), peeled and chopped
  • 1/2 onion, chopped
  • 2 bell peppers, chopped
  • 4 tablespoons cornstarch (Optional, for thickening)

Preparation:

  1. Prepare the Chicken: Pat the chicken thighs and legs dry with paper towels and season with salt on both sides. Set aside.

  2. Brown the Chicken: Heat vegetable oil in a 4.5-quart Dutch oven or a deep skillet over medium heat. Add the chicken skin-side down and cook for 4-5 minutes until golden brown. Flip the chicken and cook the other side for 4-5 minutes. Remove the chicken and set it aside on a plate.

  3. Toast the Spices: In the same pot, remove any excess fat. Add Sichuan peppercorns and cook until dark. Remove and discard. Then, add ginger, garlic, dried chili peppers, and star anise. Stir to release the fragrance.

  4. Build the Flavor Base: Add doubanjiang (fermented bean paste), cumin powder, and tomato paste to the pot. Stir and cook for 1 minute, allowing the paste to release oil. Add chicken stock and scrape the bottom of the pot to lift any browned bits.

  5. Simmer the Stew: Return the chicken to the pot and add soy sauce and sugar. Bring the mixture to a boil, then reduce to medium-low heat. Cover and simmer for 20 minutes.

  6. Cook the Potatoes: Uncover the pot and add chopped potatoes and onions. Continue cooking uncovered for about 8 minutes (for firmer potatoes) or 15 minutes (for softer potatoes).

  7. Add the Bell Peppers: Add the chopped bell peppers and cook for 5 more minutes, until tender. Taste the broth and adjust salt if needed, especially if you’re serving the stew alone without noodles.

  8. Thicken the Broth: There are two options for thickening the broth. Option 1: Mix 4 tablespoons of cornstarch with 1/3 cup of water until dissolved. Add the mixture to the pot and stir until the broth thickens. Option 2: Remove the chicken from the pot and use a spoon to mash some of the potatoes to release starch and naturally thicken the broth.

  9. Serve: Once the stew has reached the desired consistency, serve it hot. Enjoy it as a comforting main dish full of bold flavors!

Pro Tip: Bone-in chicken is preferred because it infuses the broth with additional flavor, but you can use boneless chicken thighs for convenience. Adjust the amount of chili peppers to match your preferred spice level!

Enjoy this delicious Xinjiang Da Pan Ji, a warming and hearty dish that's perfect for family gatherings or a cozy evening at home.



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