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A plate of dapanji, as served in Ürümqi

Dapanji (Chinese: 大盘鸡; pinyin: dàpánjī; literally: "big plate chicken") is a type of chicken stew. It is a popular dish that originated in Xinjiang, China.


The dish gained popularity in Xinjiang in the mid-to-late 1990s. It is said to have been invented in Shawan, northern Xinjiang by a migrant from Sichuan who mixed hot chilies with chicken and potatoes in an attempt to reproduce a Sichuan taste.[1] The dish was served on a big plate by restaurateurs along the Xinjiang highways as a quick fix for hungry truck drivers who often arrived at odd time of the day. However, its rich flavor and heartiness quickly made the dish a favorite of the region, and the dish then spread to the rest of China.

Ingredients and preparation[edit]

The main ingredients are chicken, bell peppers and potatoes, cooked with onion, garlic, ginger, chili peppers, ground cumin, star anise, ground Sichuan peppers, cooking oil, soy sauce, and beer.[2]

The chicken is cut into bite size pieces (usually with bone in), sauteed with spices and coarsely chopped vegetables, and simmered in broth, providing a savory and spicy casserole-like dish. It is usually served with latiaozi (hand stretched noodles) or lamian (laghman, lamen, ramen), and shared by family and friends in a communal manner.

Other versions of the dish may be served with naan (馕包大盘鸡), a staple bread widely consumed in Xinjiang, usually served baked or roasted in Xinjiang restaurants and other places. With the sauce, the bread becomes very soft and moist, producing a melt-in-the-mouth savoury texture.

See also[edit]


  1. ^ M Cristina Cesàro (2007). "Chapter 10, Polo, läghmän, So Säy: Situating Uyghur Food Between Central Asia and China". Situating the Uyghurs between China and Central Asia. Ashgate Publishing, Ltd. pp. 197–198. ISBN 0-7546-7041-4. Retrieved 2010-07-30. 
  2. ^ Nate Tate, Mary Kate Tate (2011). Feeding the Dragon: A Culinary Travelogue Through China with Recipes. Andrews McMeel Publishing. p. 243. ISBN 978-1449401115.