Dapanji: The Legendary "Big Plate Chicken"! You'll Never Need Another Recipe! скачать в хорошем качестве

Dapanji: The Legendary "Big Plate Chicken"! You'll Never Need Another Recipe!

Have you ever seen a dish served on a massive platter with an aroma so divine it makes your head spin? Today, we’re cooking DAPANJI (Big Plate Chicken)! This isn’t just your average chicken and potatoes—it’s a flavor explosion: caramelized crust, spicy sauce, fiery peppers, and silky handmade noodles. If you love hearty, vibrant, and aromatic Eastern cuisine, this video is for you! Why you should watch: In this episode, I’ll reveal all the culinary secrets: The Art of Caramelization: How to perfectly brown the sugar to give the chicken that signature deep amber glow. The Spice Profile: Which spices (star anise, Sichuan peppercorns, ginger) create the unmistakable Dapanji bouquet. Potato Perfection: How to make them melt-in-your-mouth tender on the inside while keeping them perfectly intact. The "Wow" Factor: How to plate this dish so your guests gasp in delight! Dapanji (Big Plate Chicken) – Ingredients Chicken: 1–1.5 kg (drumsticks or thighs are best) Potatoes: 0.8–1 kg Bell Peppers: 2–3 (use different colors for a vibrant look) Onions: 1–2 medium Garlic: 5–6 cloves Fresh Ginger: A small knob Chili Peppers: Dried or fresh, to taste (remember, this dish should be spicy!) Whole Spices: Star anise, a cinnamon stick, Sichuan peppercorns, and bay leaves Soy Sauce: 3–4 tbsp Sugar: 2 tbsp (for the caramel base) Liquid: 300–400 ml of beer or water (for braising) Noodles: Wide hand-pulled noodles (Lagman style) or any broad flat noodles for serving Preparation Steps The Caramel: Melt the sugar in a bit of oil until it turns a deep amber brown. This is the secret to the chicken’s rich, golden color. The Sear: Add the chicken pieces to the caramel and fry until they are beautifully browned and coated. The Aromatics: Toss in the ginger, garlic, chilies, and all the whole spices. The aroma at this stage is incredible! The Braise: Pour in the soy sauce and the beer (or water). Simmer until the chicken is halfway cooked. The Veggies: Add the potatoes first. Once they are nearly tender, throw in the bell peppers and onions to keep them slightly crisp. The Finale: Serve on a massive platter, layering the chicken and sauce over a bed of freshly boiled wide noodles. Timestamps: Dapanji Recipe 0:00 — Legendary Dapanji: Dish overview. 0:08 — Ingredients and secret spices. 0:19 — Chopping the vegetables. 1:58 — Making the perfect sugar caramel. 2:09 — Searing the chicken and working with spices. 2:52 — When to add the potatoes? 3:12 — The final touch: Bell peppers. 4:11 — Preparing the noodles and plating. 5:30 — Taste test and final thoughts! #dapanji#chicken#recipe#orientalcuisine#cookingathome#maryamfoodee If you liked the video, you can help the channel and support me: 📢 SHARE THIS VIDEO with your friends on social media.📢📲 The recipe will be saved on your page, so you can easily find it! 👍 PLEASE RATE THE VIDEO! 👍 - I appreciate it and it's important for the channel's development! ✍ LEAVE A COMMENT! 🙏 or at least a smiley face. It's easy for you, and I'd be very pleased! ✔ SUBSCRIBE to my channel! 🔔 - so you don't miss new videos. Glad you support us! It's the best motivation for the next video❤️ See you soon in new videos! 😘