Da Pan Ji

Method

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1. Blanch the chicken pieces in boiling water 3 minutes, then drain and dry them.

   Mark done

2. Heat the oil in a wide pot, add the sugar and let it melt to a caramel, 2 minutes.

   Mark done

3. Add the chicken and turn it in the caramel until glossy and browned, 6 minutes.

   Mark done

4. Add the dried chillies, Sichuan peppercorns, star anise, cinnamon, bay, ginger and garlic and fry 2 minutes.

   Mark done

5. Stir in the doubanjiang and cook 1 minute, then add both soy sauces, the beer, water and salt.

   Mark done

6. Cover and simmer 25 minutes.

   Mark done

7. Add the potatoes, cover again and cook 20 minutes, until they are soft and beginning to break at the edges.

   Mark done

8. Add the peppers and cook uncovered 8 minutes, until the sauce has thickened.

   Mark done

9. Boil the noodles separately, drain them and lay them on a large platter.

   Mark done

10. Tip the stew over the noodles and scatter with spring onion and coriander.

    Mark done

Chef’s Tips

• The potatoes are the thickener. Let them break at the edges.
• Noodles under the stew, never cooked in it.
• Beer, not stock. It is what Xinjiang uses.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the red chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• More of the beer
• Pickled garlic
• Nothing else — it is enormous

Storage & Reheating

Refrigerated for 3 days without the noodles. Freezes 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.