Recipe for Xinjiang DaPanJi
Ingredients:
Main ingredients: Chicken (preferably free-range or home-raised), noodles (uncooked)
Side ingredients: Potatoes, tomatoes, carrots, green bell peppers, red bell peppers, shiitake mushrooms, scallions, ginger, garlic, dried chili peppers
Seasonings: Cooking wine, dark soy sauce, chili bean paste (chili oil), chicken bouillon, sugar, salt, cooking oil
1. Clean the young chicken and remove any impurities, then cut into large chunks. Soak the mushrooms in water until softened, rinse, and dice. Wash and chop the potatoes, carrots, tomatoes, green and red bell peppers. Briefly blanch the chicken chunks in boiling water for one minute, then remove. Heat oil in a pan, add Sichuan peppercorns, and toast over low heat until fragrant, then remove the peppercorns.
2. Add ginger, garlic, star anise, cinnamon, and chili peppers. Stir-fry until fragrant. Then add the chicken chunks and stir-fry for 5 minutes. Add a bowl of cooking wine, an appropriate amount of water, sugar, dark soy sauce, and vinegar.
3. Bring to a boil over high heat, then simmer on low heat for 20 minutes. Add the mushrooms, potatoes, carrots, and tomatoes. Add two spoonfuls of chili bean paste and cumin powder. Bring back to a boil, then simmer over medium-low heat until the potatoes are about 80% cooked. Add salt and cook for another 5 minutes.
4. Add the green and red bell peppers and cook for 2 minutes. Stir in some chicken bouillon, then sprinkle with chopped cilantro before serving. Separately prepare some wide noodles. Cook the noodles and serve them topped with the DaPanJi.
Dietary Notes for Xinjiang DaPanJi
Chicken is high in protein, contains a variety of amino acids, and is easily digested. It offers great nutritional benefits for conditions such as malnutrition, cold intolerance, fatigue, irregular menstruation, anemia, and general weakness. It warms the body, boosts qi, nourishes deficiency, replenishes essence, strengthens the spleen and stomach, activates blood circulation, and fortifies bones and muscles. It is especially suitable for the elderly, patients, those who are physically weak, and individuals with anemia.
1. People with colds, fever, excessive internal heat, damp-phlegm constitution, obesity, boils or abscesses due to heat toxicity, high blood pressure, high blood lipids, cholecystitis, or gallstones should avoid eating it.
2. Chicken leg meat should not be eaten with pheasant, soft-shelled turtle, mustard, carp, crucian carp, rabbit meat, plums, shrimp, sesame, chrysanthemum, or onions and garlic. Eating it with sesame or chrysanthemum may cause poisoning, with plums or rabbit meat may cause diarrhea, and with mustard may cause excessive internal heat.