Dapanji

A plate ofdapanji,as served inÜrümqi

Dapanjiis a type of stewed chicken that belongs toChinese,UyghurandDungancuisine. When preparing, methods and ingredients of Chinese cuisine are used.

Dapanji(Chinese:Đại bàn gà;pinyin:Dàpánjī;lit.'big plate chicken') andDungan language:Latin: Da pan ji, Cyrillic: Дапанджи.Translation intoUyghur:toxu qordiqi(Uyghur:تۇخۇ قوردىقى,чоң тәхсә тоху қорумиси; also spelledqong təhsə tohu ⱪorumisiis a type of chickenstew.It is a popular dish that originated inShawan,Xin gian g,China.Included in the original composition of the food culture of theDunganpeople.

Etymology

Dapanjiin the original title means "big plate chicken" inChineseandDungan language.Already from translation toUyghurname,chong(چوڭ,Чоң,qong) means "big",texse(تەخسە,Тәхсә,təhsə) means "platter",toxu(توخۇ,Тоху,tohu) means "chicken" andqorumisi(قورۇمىسى,Қорумиси,ⱪorumisi) means "fried".

History

Dapanji first appeared inShawanin the late 1980s. The dish gained popularity in Xin gian g in the mid-to-late 1990s. It is said to have been invented inShawan,Northern Xin gian g, by a migrant fromSichuanwho mixed hot chili peppers with chicken and potatoes in an attempt to reproduce a Sichuan taste.Although Shawan is generally believed to the place of origin of the dish, there are also other claims of origin, including an invention by aHunannative atChaiwopu LakenearÜrümqi.Some believed the dish was originally served in a number of smaller plates, but later a large single plate was used instead which gave it its name. The dish was served by restaurateurs along the Xin gian g highways as a quick fix for truck drivers who often arrived at an odd time of the day. 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

The main ingredients arechicken,bell peppersandpotatoes,cooked withonions,garlic,ginger,chili peppers,groundcumin,star anise,groundSichuan peppers,cooking oil,also optionallysoy sauceandbeer.

The chicken is cut into bite size pieces (usually unboned), sautéed with spices and coarsely chopped vegetables and simmered in broth, providing a savory and spicy stew. It is usually served withlaghman(wide, hand-stretched noodles; known aslatiaoziorkudaimianin China) and shared by family and friends in a communal manner.

Other variations of the dish may be served withnan( bánh nướng lò bao đại bàn gà ), a staple bread widely consumed in Xin gian g, usually served baked or roasted in Xin gian g restaurants and other places. With the sauce, the bread becomes very soft and moist, producing a melt-in-the-mouth savoury texture.

See also

• Dak-bokkeum-tang
• Xin gian g cuisine