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Chicken dapanji

Chicken Dapanji

An interesting dish of chicken and vegetables from the cuisine of western China. Chicken is a regular at our table. I've made plenty of things with it, but there are still endless recipes to try. Here's another interesting chicken dish with a minimal shopping list. It comes out really tasty and juicy. I served mine with lagman noodles.

Maria

Recipe author

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Composition / ingredients

Servings:

Chicken (any parts: drumsticks, thighs, breasts)

800

Bell pepper

Celery stalk

Garlic

Chili pepper

0.4

Soy sauce

Vegetable oil

Potato starch

Sugar

Ground ginger (ground)

0.5

Ground coriander

0.5

Ground black pepper

0.5

Salt

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 13 g

Fats 44 % 15 g

Carbohydrates 18 % 6 g

195 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Measure out the ingredients. Cut the chicken into serving pieces.
Step 2:

Pour the soy sauce over the chicken, sprinkle with the starch, mix well, and let it sit for 30 minutes.
Step 3:

Seed the bell peppers and cut them into small pieces. Cut the celery and chili into small pieces too. Slice the garlic into thin slivers.
Step 4:

Heat the vegetable oil in a deep skillet, add the sugar, and cook, stirring, until it caramelizes.
Step 5:

Add the chicken to the skillet. Sear it over high heat until golden.
Step 6:

Add the celery and chili to the chicken. Cook together for 1 minute.
Step 7:

Then lower the heat, cover the skillet, and simmer for 15–20 minutes.
Step 8:

Add the bell pepper and garlic to the skillet.
Step 9:

Add the salt and spices.
Step 10:

Mix well. Cook over medium heat for about 10 minutes.
Step 11:

Then lower the heat to a minimum and simmer another 10–15 minutes, until the meat and vegetables are done.