Dapanji
Dapanji is a type of stewed chicken that belongs to Chinese and Dungan cuisine. When preparing, methods and ingredients of Chinese cuisine are used.
Dapanji (Chinese: 大盘鸡; pinyin: Dàpánjī; lit. 'big plate chicken') and Dungan language: Latin: Da pan ji, Cyrillic: Дапанджи.[1] Translation into Uyghur: toxu qordiqi (Uyghur: تۇخۇ قوردىقى, чоң тәхсә тоху қорумиси; also spelled qong təhsə tohu ⱪorumisi is a type of chicken stew. It is a popular dish that originated in Shensi, Gansu, Ningxia, Xinjiang, China. Included in the original composition of the food culture of the Dungan people.
Etymology
Dapanji in the original title means "big plate chicken" in Chinese and Dungan language. Already from translation to Uyghur name, chong (چوڭ, Чоң, qong) means "big", texse (تەخسە, Тәхсә, təhsə) means "platter", toxu (توخۇ, Тоху, tohu) means "chicken" and qorumisi (قورۇمىسى, Қорумиси, ⱪorumisi) means "fried".[citation needed]
History
Dapanji first appeared in
Ingredients and preparation
The main ingredients are
The chicken is cut into bite size pieces (usually unboned), sautéed with spices and coarsely chopped vegetables and simmered in broth, providing a savory and spicy stew. It is usually served with laghman (wide, hand-stretched noodles; known as latiaozi or kudaimian in China) and shared by family and friends in a communal manner.[5]
Other variations of the dish may be served with nan (馕包大盘鸡), a staple bread widely consumed in Xinjiang, usually served baked or roasted in Xinjiang restaurants and other places. With the sauce, the bread becomes very soft and moist, producing a melt-in-the-mouth savoury texture.[citation needed]
See also
- Dak-bokkeum-tang
- Xinjiang cuisine
References
- ISBN 5-655-00048-2.
- ISBN 978-0-7546-7041-4. Retrieved 2010-07-30.
- ^ "新疆大盘鸡的"前世今生"". Hexun.com (in Chinese). 9 September 2011.
- ISBN 978-1449401115.
- ^ Chinese Cooking Demystified (2016-11-06). "Dapanji with Hand Pulled Kudaimian Noodles - Uyghur Big Plate Chicken (大盘鸡/چوڭ تەخسە توخۇ قورۇمىسى)". YouTube. Archived from the original on 2021-12-21.