Entree: China – Xinjiang Uyghur – 大盘鸡 ➤ Dà pán jī (Spicy braised chicken and potatoes in a fragrant Xinjiang-style chili-garlic soy broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole chicken, cut into pieces, approx. 3 lb (1.4 kg)
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, sliced (about 2 cups (300 g))
- 4 cloves garlic, smashed and chopped
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (30 ml) spicy chili paste or 3 dried red chilies, rehydrated and chopped
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) cumin seeds, lightly crushed
- 2 star anise
- 1 bay leaf
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 1 tbsp (15 ml) Shaoxing wine (or dry sherry)
- 1 tbsp (15 g) tomato paste
- 1 cup (240 ml) chicken stock or water
- 1 lb (450 g) potatoes, cut into large wedges
- 1 tsp (5 g) sugar
- 1 tsp (5 g) salt, adjust to taste
- 2 scallions, sliced for garnish
- Fresh cilantro for garnish
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water (optional, to thicken)

Show original ingredient measurements

- 1 whole chicken, cut into pieces, approx. 3 lb (1.4 kg)
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, sliced (about 2 cups / 300 g)
- 4 cloves garlic, smashed and chopped
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (30 ml) spicy chili paste or 3 dried red chilies, rehydrated and chopped
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) cumin seeds, lightly crushed
- 2 star anise
- 1 bay leaf
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 1 tbsp (15 ml) Shaoxing wine (or dry sherry)
- 1 tbsp (15 g) tomato paste
- 1 cup (240 ml) chicken stock or water
- 1 lb (450 g) potatoes, cut into large wedges
- 1 tsp (5 g) sugar
- 1 tsp (5 g) salt, adjust to taste
- 2 scallions, sliced for garnish
- Fresh cilantro for garnish
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water (optional, to thicken)

Instructions

1. Pat chicken pieces dry. Heat oil in a wide, heavy skillet or wok over medium-high heat. Brown chicken pieces in batches until golden on all sides; transfer to a plate.
2. In the same pan, add sliced onions and cook until softened and beginning to caramelize, about 6–8 minutes. Add garlic and ginger and cook 30–60 seconds until fragrant.
3. Stir in chili paste (or chopped rehydrated chilies), ground cumin, crushed cumin seeds, star anise, and bay leaf. Cook 1–2 minutes to bloom the spices.
4. Add tomato paste, soy sauces, Shaoxing wine, sugar, and chicken stock; stir to combine and bring to a simmer.
5. Return the chicken pieces to the pan, arranging them in a single layer as much as possible. Cover and simmer gently for 15 minutes.
6. Add the potato wedges, nestling them among the chicken. Cover and continue to simmer another 20–25 minutes, or until potatoes and chicken are tender and cooked through.
7. Taste and adjust seasoning with salt. If you prefer a thicker sauce, stir in the cornstarch slurry and simmer 1–2 minutes until sauce thickens and glazes the chicken.
8. Remove star anise and bay leaf. Transfer to a large serving platter, sprinkle with sliced scallions and cilantro, and serve family-style with pulled noodles, steamed rice, or flatbread.