Name: Dapanji Uyghur Style
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 1 whole chicken (cut into pieces); 2 tablespoons vegetable oil; 4 cloves garlic (minced); 1 tablespoon ginger (minced); 2 onions (sliced); 2 bell peppers (sliced); 2 potatoes (peeled and cut into chunks); 3 tomatoes (diced); 2 tablespoons tomato paste; 2 tablespoons soy sauce; 1 tablespoon chili powder ((adjust according to your spice preference)); 1 teaspoon ground cumin; 1 teaspoon Sichuan peppercorns (crushed); Salt (to taste); Handmade flat noodles ((you can also use regular noodles))

Dapanji Uyghur Style

Dapanji Uyghur Style is a delicious dish originating from the Uyghur cuisine in China’s Xinjiang region. It’s a hearty and flavorful chicken dish cooked with a variety of spices, vegetables, and noodles. The chicken is typically simmered in a fragrant sauce infused with spices like cumin, chili powder, and Sichuan peppercorns, giving it a unique and mouthwatering taste. It’s often accompanied by potatoes, bell peppers, onions, and handmade flat noodles, creating a harmonious blend of flavors and textures.

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Prep Time 30

Cook Time 1

Total Time 1 30

Course Dinner, Lunch

Cuisine Chinese

Servings servings

Calories 575 kcal

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Ingredients

1 whole chicken cut into pieces
2 tablespoons vegetable oil
4 cloves garlic minced
1 tablespoon ginger minced
2 onions sliced
2 bell peppers sliced
2 potatoes peeled and cut into chunks
3 tomatoes diced
2 tablespoons tomato paste
2 tablespoons soy sauce
1 tablespoon chili powder (adjust according to your spice preference)
1 teaspoon ground cumin
1 teaspoon Sichuan peppercorns crushed
Salt to taste
Handmade flat noodles (you can also use regular noodles)

Instructions

In a large pot, heat the vegetable oil over medium heat. Add the garlic and ginger, and sauté until fragrant.
Add the chicken pieces to the pot and cook until browned on all sides.
Stir in the onions, bell peppers, potatoes, and tomatoes. Cook for a few minutes until they begin to soften.
In a small bowl, mix together the tomato paste, soy sauce, chili powder, cumin, Sichuan peppercorns, and salt. Pour this mixture over the chicken and vegetables in the pot.
Add enough water to cover the ingredients. Bring to a boil, then reduce the heat to low and simmer for about 45 minutes to 1 hour, or until the chicken is tender and the flavors have melded together.
While the chicken is simmering, cook the handmade flat noodles according to the package instructions. Once cooked, drain and set aside.
Once the chicken is done, remove it from the pot and place it on a large serving plate. Arrange the cooked noodles around the chicken.
Pour the sauce and vegetables from the pot over the chicken and noodles. Garnish with fresh herbs, such as cilantro or green onions, if desired.

Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 575kcal (29%)Carbohydrates: 36g (12%)Protein: 42g (84%)Fat: 30g (46%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 7gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 143mg (48%)Sodium: 749mg (33%)Potassium: 1401mg (40%)Fiber: 7g (29%)Sugar: 9g (10%)Vitamin A: 3623IU (72%)Vitamin C: 120mg (145%)Calcium: 85mg (9%)Iron: 5mg (28%)

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword chicken

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Dapanji Uyghur Style