Xinjiang's big plate of chicken (Xīniāng dàpán jī) from All Under Heaven: Recipes from the 35 Cuisines of China (page 338) by Carolyn Phillips

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Notes about this recipe

  • Delys77 on January 04, 2018

    Very tasty dish that renders a lovely chicken braise with potatoes, peppers, and some lovely spice notes. I used a little less chilli and sichuan pepper but added star anise to the oil. The simmer at the end took me about 20 minutes and i did have to thicken the sauce a touch. I would consider cooking the peppers and then adding to the braise at the end as they do get a bit bitter during the long simmer. Overall a very tasty dish.

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