Dapanji: The Legendary "Big Plate Chicken"! You'll Never Need Another Recipe!

Описание: Have you ever seen a dish served on a massive platter with an aroma so divine it makes your head spin? Today, we’re cooking DAPANJI (Big Plate Chicken)! This isn’t just your average chicken and potatoes—it’s a flavor explosion: caramelized crust, spicy sauce, fiery peppers, and silky handmade noodles. If you love hearty, vibrant, and aromatic Eastern cuisine, this video is for you!
Why you should watch:
In this episode, I’ll reveal all the culinary secrets:
The Art of Caramelization: How to perfectly brown the sugar to give the chicken that signature deep amber glow.
The Spice Profile: Which spices (star anise, Sichuan peppercorns, ginger) create the unmistakable Dapanji bouquet.
Potato Perfection: How to make them melt-in-your-mouth tender on the inside while keeping them perfectly intact.
The "Wow" Factor: How to plate this dish so your guests gasp in delight!

Dapanji (Big Plate Chicken) – Ingredients
Chicken: 1–1.5 kg (drumsticks or thighs are best)
Potatoes: 0.8–1 kg
Bell Peppers: 2–3 (use different colors for a vibrant look)
Onions: 1–2 medium
Garlic: 5–6 cloves
Fresh Ginger: A small knob
Chili Peppers: Dried or fresh, to taste (remember, this dish should be spicy!)
Whole Spices: Star anise, a cinnamon stick, Sichuan peppercorns, and bay leaves
Soy Sauce: 3–4 tbsp
Sugar: 2 tbsp (for the caramel base)
Liquid: 300–400 ml of beer or water (for braising)
Noodles: Wide hand-pulled noodles (Lagman style) or any broad flat noodles for serving
Preparation Steps
The Caramel: Melt the sugar in a bit of oil until it turns a deep amber brown. This is the secret to the chicken’s rich, golden color.
The Sear: Add the chicken pieces to the caramel and fry until they are beautifully browned and coated.
The Aromatics: Toss in the ginger, garlic, chilies, and all the whole spices. The aroma at this stage is incredible!
The Braise: Pour in the soy sauce and the beer (or water). Simmer until the chicken is halfway cooked.
The Veggies: Add the potatoes first. Once they are nearly tender, throw in the bell peppers and onions to keep them slightly crisp.
The Finale: Serve on a massive platter, layering the chicken and sauce over a bed of freshly boiled wide noodles.

Timestamps: Dapanji Recipe
0:00 — Legendary Dapanji: Dish overview.
0:08 — Ingredients and secret spices.
0:19 — Chopping the vegetables.
1:58 — Making the perfect sugar caramel.
2:09 — Searing the chicken and working with spices.
2:52 — When to add the potatoes?
3:12 — The final touch: Bell peppers.
4:11 — Preparing the noodles and plating.
5:30 — Taste test and final thoughts!

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