Asian > Chinese > Noodle

Dapanji with Noodles Recipe

Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 red bell peppers, sliced
- 2 green bell peppers, sliced
- 2 tomatoes, chopped
- 1 tablespoon tomato paste
- 1 tablespoon chili paste
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- 1 teaspoon sugar
- 4 cups chicken broth
- 1 pound egg noodles
- Salt and pepper to taste
- Fresh cilantro for garnish

Special equipment needed:
- Large pot
- Colander
- Large skillet

Step-by-step instructions:

1. In a large pot, heat the vegetable oil over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5 minutes.

2. Remove the chicken from the pot and set aside. In the same pot, add the onion, garlic, and ginger. Cook until the onion is translucent, about 3 minutes.

3. Add the red and green bell peppers, tomatoes, tomato paste, chili paste, soy sauce, vinegar, and sugar. Stir well to combine.

4. Return the chicken to the pot and add the chicken broth. Bring to a boil, then reduce the heat to low and simmer for 30 minutes.

5. While the chicken is simmering, cook the egg noodles according to package instructions. Drain and set aside.

6. Once the chicken is cooked through, remove it from the pot and shred the meat. Return the shredded chicken to the pot and stir to combine.

7. Season with salt and pepper to taste.

8. To serve, place a portion of noodles in a bowl and top with the dapanji. Garnish with fresh cilantro.


Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for cooking chicken and vegetables
Low heat for simmering chicken and vegetables
Serving size:
4-6 servings

Nutritional information:
Calories: 560
Fat: 15g
Carbohydrates: 60g
Protein: 45g
Sodium: 1200mg

Substitutions for ingredients:
- Chicken can be substituted with tofu or seitan for a vegetarian option.
- Egg noodles can be substituted with rice noodles or udon noodles.

Variations:
- Add sliced mushrooms for an extra umami flavor.
- Add chopped peanuts or cashews for crunch.
- Add a splash of coconut milk for a creamier texture.

Tips and tricks:
- Use bone-in chicken for extra flavor.
- Use a mix of red and green bell peppers for a colorful dish.
- Adjust the amount of chili paste to your desired level of spiciness.

Storage instructions:
Leftovers can be stored 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 in a large bowl with the noodles on the bottom and the dapanji on top. Garnish with fresh cilantro.

Garnishes:
Fresh cilantro

Pairings:
- Serve with a side of steamed vegetables, such as broccoli or bok choy.
- Pair with a crisp white wine, such as a Sauvignon Blanc.

Suggested side dishes:
Steamed vegetables, such as broccoli or bok choy

Troubleshooting advice:
- If the dapanji is too spicy, add a splash of coconut milk to tone down the heat.
- If the chicken is not cooked through after simmering for 30 minutes, continue to simmer until fully cooked.

Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
Dapanji is a spicy chicken dish that originated in Xinjiang, China. It is traditionally served with hand-pulled noodles.

Flavor profiles:
Spicy, savory, umami

Serving suggestions:
Serve in a large bowl with the noodles on the bottom and the dapanji on top. Garnish with fresh cilantro.

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Region: Chinese

Taste: Spicy, Savory, Tangy, Umami, Aromatic