Ingredients with Measurements:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup sliced mushrooms
- 1 block firm tofu, cut into bite-sized pieces
- 1 cup chicken broth
- 1/4 cup soy sauce
- 2 tablespoons chili paste
- 1 tablespoon brown sugar
- 1/2 teaspoon black pepper
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the onion, garlic, and ginger and sauté for 2-3 minutes until fragrant.
3. Add the chicken and cook until browned on all sides, about 5-7 minutes.
4. Add the bell peppers and mushrooms and cook for another 2-3 minutes until the vegetables are slightly softened.
5. Add the tofu, chicken broth, soy sauce, chili paste, brown sugar, and black pepper. Stir to combine.
6. Bring the mixture to a simmer and cook for 10-15 minutes until the chicken is cooked through and the sauce has thickened slightly.
7. Garnish with chopped green onions and cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 15g
Protein: 25g
Substitutions for ingredients:
- You can use any type of mushrooms you prefer.
- If you don't have chicken broth, you can use vegetable broth or water instead.
- You can use any type of chili paste you prefer, or omit it altogether if you don't like spicy food.
Variations:
- You can add other vegetables such as carrots, zucchini, or broccoli.
- You can use beef or shrimp instead of chicken.
- You can add more or less chili paste depending on your spice preference.
Tips and tricks:
- Make sure to cut the chicken and vegetables into bite-sized pieces so they cook evenly.
- Use a wooden spoon or spatula to stir the ingredients to prevent the tofu from breaking apart.
- If the sauce is too thick, you can add more chicken broth or water to thin it out.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the dapanji in a large bowl or on a platter with the green onions and cilantro sprinkled on top.
Garnishes:
Chopped green onions and cilantro
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
Steamed vegetables or a side salad.
Troubleshooting advice:
- If the sauce is too thin, you can simmer it for a few more minutes to thicken it up.
- If the chicken is not cooked through, you can simmer it for a few more minutes until it is no longer pink in the middle.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Dapanji is a spicy chicken dish that originated in Xinjiang, China. It is traditionally served with hand-pulled noodles.
Flavor profiles:
Savory, spicy, slightly sweet
Serving suggestions:
Serve the dapanji family-style in a large bowl or on a platter.
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Region: Chinese