I'm from Houston, Texas and was instructed recently to make "big plate chicken" and had no idea, certainly not the noodles, and somehow through the magic of the internet THIS video gives me full instructions to complete my task. Thank you!
Kashmiri chilli might be a good substitute for the Xinjiang variety - brightly coloured and not too spicy. Probably easier to find in western countries, and probably closer to the original than paprika.
I know this video is old, but after a little research i found that if you can't find kashmiri chilis (which as has been said by many here is the best substitute) use mexican guajillos, they are also bright red and mild. I made the recipe using them and came exactly as the one here
Just finished eating this. It was brilliant. I went with the doubanjiang, though I had some Kashmiri chilli powder, because I can't get enough of the stuff. My fear was the noodles - 1 hour, AP flour, rushed-kneed. Rolling-pin and squeezed with thumbs. But they really did the job. Enough of a chew to count, spicy, chicken-soaked stodge. Thanks guys.
I used whole guajillo chilis, ground in my spice grinder, and they worked perfectly. They taste great, and the whole thing was colored brilliantly red. This recipe was a huge success, thanks!
Uyghur food is awesome, we really gotta do some more :) The research's always just difficult though, because the best resources for it ain't in Chinese lol
Just made it, and it was awesome. I used the Sichuan doubanjiang, Sichuan dried Chiles and red bell pepper. The garlic was really soft and delcious! Thanks for the recipe!!
I lived in Tianjin from 2000 to 2003 and Uighur food was my favorite. This was one of my favorites along with ding ding chao mian, nang, and yang rou chuan. I haven’t had any since then since I can’t find it in the Seattle area.
Thanks for this recipe - looks delish. Will be cooking this on the weekend. Hope to see more Uyghur food on your channel especially for Laghman Guiru. That is my favourite followed by Dapanji.
It's awesome. Tried it for the first time at a Uyghur restaurant in Los Angeles called Dolan's. It looks a bit different in this video, but probably taste the same. You can see for yourself... ruclips.net/video/HEn8iAgvurw/видео.html
Please keep the minority groups' recipes coming. Especially the oppressed groups. Sharing their cuisine can do a surprising amount of good for the survival of their cultural identity!
I replaced the crushed chopped chilli with normal dried chillies.. just soaked them in hot water until they're soft and then mince them like in the video.. together with the Szechuan pepper, I don't think many can tell the difference.. at the end of the day, it's all about the heat level on the Scoville scale.. and of course I would replace the hand-pulled noodles also with ready semi-cooked pasta (I like the ribbon pasta, almost about the same shape as the hand pulled noodle except they are of course uniform).. a great video this, I learned all about Dapanji from this video..
Absolutely superb... I wanted to make this with lamb, so I subbed chicken for 18 min pressure-cooked lamb. Still, the caramel idea in the beginning and the staging of ingredients deserve a medal. I was missing my Beijing days, and this brought it right home. Thanks!
Just made this today and it was delicious! I used ssamjang and red pepper flakes because that's all I had on hand, added some cumin seeds, and a yellow onion instead of leek. I also used baby potatoes with the skin still on and they were perfectly cooked.
This dish is quite similar to the hungarian porkolt. They use small gnocchi like pasta in it instead of noodles. I can smell it though my phone here. Thanks for posting.
I just made it today and I assure you is not the same. Because my background is Hungarian I do make porkolt to,but this dish is totally different. I love them both and I am looking for more Uyghur recipe to try.
I went to a Uyghur restaurant in LA. My first time trying big plate chicken and other noodle dishes, but it was a great experience. Does the food look similar here? ruclips.net/video/HEn8iAgvurw/видео.html
A very large number of Uyghurs do drink alcohol and use it in their food. Their culture is not like that Saudi style of Islam and alcohol isn't looked down upon nearly as much. There's a huge cultural difference between the Uyghurs and the middle east. That said, the stew looks amazing and uyghur food really is wonderful and probably my favorite Chinese cuisine
Hey, I tried the kudaimian (noodles) portion of this recipe. Very simple, very easy. I didnt have any bread flour handy, but I had a generous supply of Maida from India handy, which is close (a general use flour with slightly more protein and gleuten than western all purpose, and with less of a superfine grind). The result was a respectable version of biang biang mian. The long rest with a coating of oil helps the dough stretch fairly well due to its gleuten inhibiting effect. Still, I helped things along by using a rolling pin to even out and further elongate the noodles after pulling, then i split them lengthwise, and cut them crosswise into roughly 12" lengths, and result was similar to fresh papardelle (minus the eggs). The moisture content and cooktime in your instructions were spot on. Well done, and thank you.
Awesome, glad to hear it came out well. We're still not noodle experts - we're slowly upping our game - but this dish definitely needs those kudaimian noodles :)
@@ChineseCookingDemystified You were right earlier ... the noodles didnt have the same springiness and flavor of alkalai noodles, but as a convenient standin they worked well.
Global fusion tip: because theyre delicate, soft and mild in flavor, I found this type of pulled noodles (kudaimian) work surprisingly well with shrimp scampi, and even white clam sauce. Lately ive taken to simply rolling out the dough in 150 gr portions on a lightly oiled countertop into large squares or rectangles, then quickly cut into wide ribbons with a pizza cutter, and sweep them up with a pair of icepicks into boiling water for 60 sec.
Great channel, I hope there are more entree dinner dishes coming. It will go great with the vegetable stir fry recipes video and allow viewers to meal plan a variety of different dinners with a Chinese cuisine theme. It will also help justify buying the basic ingredients because it won't be for just one dish.
So there's a couple more Uighur recipes simmering on the back burner - roast lamb and shouzhuafan a.k.a. polo a.k.a. 'hand grasping rice'. For the latter, if you're desperate to make it sooner rather than later I heavily, *heavily* recommend this recipe for Uzbek Palov: arbuz.com/recipes/uzbek-palov-osh-recipe/ It comes out very similar to Uighur polo, and has always been my go-to 'stand in' for the dish. In Xinjiang they use a rice from China (not Basmati) that's bloody difficult to get the texture right with.
Cheers! Guilin mifen is one that we'd really like to do, but think might be tough because there's a very particular type of mifen that they use. They also use a certain sort of pickled fermented bamboo shoots. Can you source these where you are? I'm always surprised at the diversity of ingredients that end up being available to be sourced abroad, if y'all are able to pick those up we'd be really down to do that dish :)
Hi, I am located in Cologne/Germany and we have some good asian grocery stores here. Dried Guilin rice noodles are available, thick like spaghetti but not easy to cook. Unfortunatly, there are no fresh or frozen noodles to get. There are a variety of pickled / fermented vegetables available, I will look out for the bamboo shoots. I know this dish from a trip through western China in 2003...
@@ChineseCookingDemystified I'm from Nanning, Guangxi. The right type of mifen for the Guilin mifen really is difficult to source because even in Nanning (5 hours drive from Guilin), they don't come close to the right chewy texture. And impossible to get fresh mifen abroad since they spoil and break. Semi dry and dry varieties are available though. The fermented bamboo is available in asian supermarkets abroad, maybe not the exact same type but similar. Another difficult thing to make would be the lushui and the toppings. These classic breakfast items make less sence for a home meal since there are just way too many ingredients. Restaurants make them in batches.
I bought just some of the things you guys put in all your dishes and followed your techniques. I don't know a damn thing about cooking, but damn. Dish came out good. Made noodles and shrimp.
Technically, the Uyghurs are Turkic -- meaning that they're related to, well, Turks and Azerbaijanis. (Ironically enough, the Turkmens are actually of Iranian origin!)
Yep, totally. There's *tons* of commonalities in Uighur cooking to other Central Asian cuisines - really, it'd prolly fall a bit more under the umbrella of 'Central Asian food' more than 'Chinese food'. That said, there's a lot of Hui and Western Chinese influences, which makes for some really interesting stuff. Like, if you look at Afghan cuisine there's *tons* of influence from Northern India, ditto with Uighur food an China :) As a couple commenters pointed out, this particular dish should perhaps be thought of more as a 'Xinjiang' dish than a 'Uighur' dish per se. The story goes that it was actually a Sichuan migrant to Xinjiang that invented it - who knows if that's true or not, but it might make sense with the flavors. Regardless, it's common fare in Uighur restaurants, and we were aiming for that Uighur version! One of the awesome things about doing a channel like this for Chinese cooking is that unlike, say, I dunno... Korean food China's really more like a *continent* of cuisines to explore. Go to Xinjiang and you got some stuff that's basically Central Asian fare, go to Southern Yunnan and you got some stuff that's basically Southeast Asian. And that's not to mention the enormous variety between and even within provinces!
I have to agree with this as a Korean: we may have a lot of different foods for a small country, but I rarely see varieties of spices used if ever. Mostly due to geographical location and such I suppose, but that's why I love Chinese food and the plenty of regional varieties it has.
I really need your partner and you to try and make a mala sauce. I think maybe I asked this before. But it’s absolutely amazing and I haven’t been able to mimic it.
The hard-to-source dried red chili looks exactly like dried Kashmiri red chilis, which are used in Indian cooking for their bright red colour and are only mildly spicy.
yes Kashmiri red chilli is fantastic so red and vibrant, I tend to use or mix it a lot in all of my chilli sauces oils etc and so much better than using paprika.
You just mix the noodles in with the sauce at the end and it'll be great! Maybe watch out for potential small bone bits, but if you chop your chicken with a sharp knife and enough determination, it's not gonna be a big problem.
I was reading the reading your reddit post. I saw that you mentioned kashmiri chili to be similar. I don't know about taste, but kashmiri chilis seems to be quite a bit smaller. I did find a seed grower from Xinjiang that had two similar varieties called screw pepper and pork intestine pepper.
Definitely not screw pepper.You're right that the shape is a touch different, but when dried the skins looks *so* similar. At the very least, it would be a perfect sub. Looking at the shape, perhaps it's some sort of cross between Kashmir chilis and Sichuan erjingtiao?
Possibly, but a teaspoon of kashmiri chili will make a dish quite spicy. The dapanji I've had has never been very spicy at least here in the U.S.. The peppers I saw are from the Jifeng Seed Company. They just looked similar to what I saw when I googled Xinjiang Peppers. I'm assuming it must be a different type.
Huh, really? I was under the impression that Kashmir chilis weren't very spicy at all. You're right that Dapanji should be mild. My best idea in that case would be Korean chili flakes, I think those would be a good sub.
That looks really good. Big fan of the caramel braise method. I wish you'd shown us how to eat it, though. Do you alternate between chicken and noodles? Pick out bits of meat and mix with noodles?
Nelumbo Nucifera alternating between both is the way to go for me! I made this once with deboned chicken thigh so it was easier for my colleagues, still was amazing though!
Yeah, it's just a bit difficult, we just keep messing it up :) We'll get to it as soon as we can, I feel like it's a recipe a lot of people wanna learn!
I just made this and it was brilliant! I used Korean chilli flakes as I don't have the Chinese chillies. I'd definitely dial back on it and it was very red anyway, so I think one could easily use a tad less. I have two questions: I have seen videos of a Chinese chef making tang se and he always does it with water and sugar, not oil and sugar. Is there a difference in these two methods? Are there an other dishes using this kind of noodle? It was fun to make and it seems a shame to confine it to one dish.
love this dish!! also love how you guys are always so informative about technique too have you ever considered doing a recipe on cantonese salt steamed chicken? :9
Yeah, we definitely wanna do some yanjuji :). We're just looking for a method that does justice to the traditional way but is still vaguely realistic to cook in an apartment haha
Like any other meat, how good it tastes depends on how it’s seasoned/prepared. When I lived in China I had mala （spicy&numbing) flavored duck heads as a snack on a couple of occasions, it was pretty good! It’s a lot of picking at bones in return for a little meat, though, so not especially filling.
This is great! I so appreciate you. Could you please show me the Chinese characters I could use to show the phrase "A kilo and a half of Chicken cut across the bone"? Google Translate says, "一公斤雞肉切過骨頭。", but I'm asking to avoid embarrassment at the butcher section. You make pulling noodles look like a lot of fun. Do you think I'd be able to kind of get away with using a pasta press. My kitchen is too small to do that in, and I shudder to think about cleaning my carpet after making them the old fashioned way. So glad I found you.
If you're in China, you generally gotta buy a whole or a half a chicken - ask for "一只鸡，三斤左右". Then they'll ask you whether you want it chopped: "斩不斩" (zhan3 bu4 zhan3), then you'd reply "斩" (zhan3) and they'll chop it up for ya. If you're outside China, maybe just give the butcher this note: "一只鸡，3斤左右，斩成两英寸/四厘米大小的鸡块，不用去骨". That's just saying that you want a 1.5 kilo chicken, cut the chicken into 1.5-2 inch pieces, no need to de-bone.
I'm not in China. I'm in the San Francisco Bay area, and it's difficult to get one's message across with so many different accents and stuff. May I please impose on you, ask for the most efficient way to show in Chinese Characters, how to order a chicken cut in the manner in which you were sharing? Around here, it's easy to say.. but not so easily understood.
Hey, I think maybe the second half of my message was cut off or something :) "If you're outside China, maybe just give the butcher this note: "一只鸡，3斤左右，斩成两英寸/四厘米大小的鸡块，不用去骨". That's just saying that you want a 1.5 kilo chicken, cut the chicken into 1.5-2 inch pieces, no need to de-bone."
How much Hungarian paprika (already dried and in powder form) to use in this recipe? Also, I know its not traditional, but can a pressure cooker be used to reduce the cooking time and if so, what suggestion for time and sequencing of ingredients do you suggest? Please and thanks!
Hey, Great Job! I really like your recipes and videos. I'm Hungarian, like so much chinese food and cook it, but tell me, from where is your Hungarian red paprika connection is coming from? :)
It's coming from Taobao, one of the great unregulated online markets in the world ;) There's a couple shops on there that have some Western spices, and I absolutely love the Hungarian paprika.
is this related to laghman? en.wikipedia.org/wiki/Laghman_(food) cause after making and tasting it (thanks for the recipe by the way!) I'm clearly getting laghman vibes, at least the Uzbek and Tajik variety that I'm familiar with
Turkic Laghman and Chinese lamian is basically the same thing from the same origin. You can tell even from the word(lamian means pulled dough in Chinese). There are just slight regional variations in width and shape
Is dapanji some sort of Chinese Uyghur food or something? I'm at a Uyghur restaurant in Turkey trying to order it and they don't seem to have any idea what I'm on about 😭
Typically, in Indian cuisine, cardamom is green cardamom, grown in the hills in the states of the south. It's totally different from the slightly smoky-tasting "big cardamom" or "black cardamom" that is predominantly used whole in the cuisine of northern states, especially Jammu and Kashmir.
At beginning I thought this food was prepared by an European person but surprising a Chinese person appear at the end of the video I was going to say the European person is amazing in preparing big plate chicken despite he is not chinese😁😁😁
Haha it's a team effort. I (Chris) was behind the wok for this one, but ~70% of the time it'll be Steph (Zhuanglin). To generalize, I usually cook the Northern stuff and she does everything else. But yeah, she's taught me *so* much about cooking Chinese food, and even when I'm the one cooking she'll always be there to help out with tips on technique. Think of me as the left hand and the mouth of this channel, and Steph as the right hand and the brain :)
I once had a similar dish at a hotpot/restaurante hybrid and it was tasty, but in every piece was a bone . couldnt realy enjoying it because chewing around around it and using the fingers was inappropriate :/
Make it for yourself, let it cool down slightly, and just go at it with your hands! No shame there. I think most people could enjoy this on the bone if you could pick at it with your hands... once you get the hang of it, you just use your chopsticks as an extension of your fingers.
How about chicken drums and wings with bones separated and broken to help flavor the liquid? I ask that because I simply HATE the way Chinese break whole birds. I always cut my mouth on the bone shards and have to leave off nearly half the meat because of that. Even when I cook a chicken breast on the crown, I serve it without the bones.
Hey man sorry for the delay sometimes I don't seem to get notifications for some comments. This's a full chicken, but if you're following the recipe using one of those massive Western chicken you might wanna go at it with half - this was 1.5 kilos of chicken. So if you got a big bird, just cut it down to 1.5 kilos or adjust the rest of the quantities! And yeah, for sure people can use smaller knives. We just love the bigger vegetable cleavers. Less wrist motion and so much more convenient in the kitchen, I'm a convert :)
Chinese Cooking Demystified the dish looks soo goooood! Reminds me of Korean country food! It's how we do chicken in Korea, slightly different spices and cooking method, but the homegrown chicken and potatoes remind me of home, and gives me the fuzzies!
@@socalrcguy1 uh yeah, we know that, that's why I said "it reminds me", not that it is. See you must also comprehend what your reading to be able to read.
lol after eight months someone finally called my out on that! I was beginning to think I'm the only one that notices my periodic narration screw ups. I've learned it's uh... harder than it looks, there's a reason why people have like a whole job doing this ;)
Maybe late but I'm uyghur and I think that it's actually a Hui dish wich are chinese muslim people that live in Xinjiang too but I don't know much else
It’s likely a combination of different origins: Uygur locals, Hunan peasants who came to Xinjiang in the 60s, Sichuan chefs and Northeastern truckers in the 90s. Everyone in Xinjiang is making some variation though, and no two places make them in the same way,
6:52 "Pour your chicken into the biggest plate you've got, and now you got a big plate of chicken"
Profound
I had this big plate chicken at a place I vlogged in LA recently. It's definitely worth a try.
Lmfao
I'm from Houston, Texas and was instructed recently to make "big plate chicken" and had no idea, certainly not the noodles, and somehow through the magic of the internet THIS video gives me full instructions to complete my task. Thank you!
Cheers! Improved version of the noodles are here btw :) ruclips.net/video/SiBnK5DcWCU/видео.html
Kashmiri chilli might be a good substitute for the Xinjiang variety - brightly coloured and not too spicy. Probably easier to find in western countries, and probably closer to the original than paprika.
Yes, also I think Korean chili flakes called gochugaru would work.
Calabrian dried red chilis should work, too
I know this video is old, but after a little research i found that if you can't find kashmiri chilis (which as has been said by many here is the best substitute) use mexican guajillos, they are also bright red and mild. I made the recipe using them and came exactly as the one here
Just finished eating this. It was brilliant. I went with the doubanjiang, though I had some Kashmiri chilli powder, because I can't get enough of the stuff. My fear was the noodles - 1 hour, AP flour, rushed-kneed. Rolling-pin and squeezed with thumbs. But they really did the job. Enough of a chew to count, spicy, chicken-soaked stodge. Thanks guys.
I used whole guajillo chilis, ground in my spice grinder, and they worked perfectly. They taste great, and the whole thing was colored brilliantly red.
This recipe was a huge success, thanks!
One of my favorite memories of my time in Beijing. Uyghur food is so amazing and delicious.
Uyghur food is awesome, we really gotta do some more :) The research's always just difficult though, because the best resources for it ain't in Chinese lol
@@ChineseCookingDemystifiedfor the love of God big plate chicken is a hui Chinese invention and have nothing to do with uighurs
On the picture at the end, you can tell the recipe is a smashing success for the chicken head displays a contented peaceful smile XD
Just made it, and it was awesome. I used the Sichuan doubanjiang, Sichuan dried Chiles and red bell pepper. The garlic was really soft and delcious! Thanks for the recipe!!
I lived in Tianjin from 2000 to 2003 and Uighur food was my favorite. This was one of my favorites along with ding ding chao mian, nang, and yang rou chuan. I haven’t had any since then since I can’t find it in the Seattle area.
Thanks for this recipe - looks delish. Will be cooking this on the weekend. Hope to see more Uyghur food on your channel especially for Laghman Guiru. That is my favourite followed by Dapanji.
It's awesome. Tried it for the first time at a Uyghur restaurant in Los Angeles called Dolan's. It looks a bit different in this video, but probably taste the same. You can see for yourself...
ruclips.net/video/HEn8iAgvurw/видео.html
I read a lot of books from china and they always mention all kinds of amazing dishes. I'm so happy you guys can show me how to cook them.
Please keep the minority groups' recipes coming. Especially the oppressed groups. Sharing their cuisine can do a surprising amount of good for the survival of their cultural identity!
Yup. Apparently they're going through some pretty severe ethnic cleansing right now.
I replaced the crushed chopped chilli with normal dried chillies.. just soaked them in hot water until they're soft and then mince them like in the video.. together with the Szechuan pepper, I don't think many can tell the difference.. at the end of the day, it's all about the heat level on the Scoville scale.. and of course I would replace the hand-pulled noodles also with ready semi-cooked pasta (I like the ribbon pasta, almost about the same shape as the hand pulled noodle except they are of course uniform).. a great video this, I learned all about Dapanji from this video..
Absolutely superb... I wanted to make this with lamb, so I subbed chicken for 18 min pressure-cooked lamb. Still, the caramel idea in the beginning and the staging of ingredients deserve a medal. I was missing my Beijing days, and this brought it right home. Thanks!
Just made this today and it was delicious! I used ssamjang and red pepper flakes because that's all I had on hand, added some cumin seeds, and a yellow onion instead of leek. I also used baby potatoes with the skin still on and they were perfectly cooked.
This dish is quite similar to the hungarian porkolt. They use small gnocchi like pasta in it instead of noodles. I can smell it though my phone here. Thanks for posting.
Peter Vlčko it’s also similar to a Kazakh/Kyrgyz dish called kuurdak.
I just made it today and I assure you is not the same. Because my background is Hungarian I do make porkolt to,but this dish is totally different. I love them both and I am looking for more Uyghur recipe to try.
@@cica8427 yeah the oil+sugar technique is distintly Chinese, the combination of spices too are mostly from Sichuan, not even Xinjiang
I *LOVE* your delivery of "big plate of chicken" lol
i tried your recipe , it was better than restaurants ,loved it
All Uyghuir food is very good. One of my favorite Chinese cuisines
I just wanna say that a new restaurant opened up by where i live in cali that serves this. little family owned operation too. makes me happy
The best substitute for the shin jiao chili would be an Indian Kashmiri chilli
I was thinking the same thing they look identical
great video! one of the best Chinese food channels!
I went to a Uyghur restaurant in LA. My first time trying big plate chicken and other noodle dishes, but it was a great experience. Does the food look similar here?
ruclips.net/video/HEn8iAgvurw/видео.html
A very large number of Uyghurs do drink alcohol and use it in their food. Their culture is not like that Saudi style of Islam and alcohol isn't looked down upon nearly as much. There's a huge cultural difference between the Uyghurs and the middle east. That said, the stew looks amazing and uyghur food really is wonderful and probably my favorite Chinese cuisine
Yummm, been to Urumqi in 2000. Still feel the yummy Dapanji taste on my tongue
Oh awesome, you happen to make it over to Kashgar too? Urumqi's great, but the Uighur food's just next level over in Kashgar :)
Hey, I tried the kudaimian (noodles) portion of this recipe. Very simple, very easy. I didnt have any bread flour handy, but I had a generous supply of Maida from India handy, which is close (a general use flour with slightly more protein and gleuten than western all purpose, and with less of a superfine grind). The result was a respectable version of biang biang mian. The long rest with a coating of oil helps the dough stretch fairly well due to its gleuten inhibiting effect. Still, I helped things along by using a rolling pin to even out and further elongate the noodles after pulling, then i split them lengthwise, and cut them crosswise into roughly 12" lengths, and result was similar to fresh papardelle (minus the eggs). The moisture content and cooktime in your instructions were spot on.
Well done, and thank you.
Awesome, glad to hear it came out well. We're still not noodle experts - we're slowly upping our game - but this dish definitely needs those kudaimian noodles :)
@@ChineseCookingDemystified You were right earlier ... the noodles didnt have the same springiness and flavor of alkalai noodles, but as a convenient standin they worked well.
Global fusion tip: because theyre delicate, soft and mild in flavor, I found this type of pulled noodles (kudaimian) work surprisingly well with shrimp scampi, and even white clam sauce.
Lately ive taken to simply rolling out the dough in 150 gr portions on a lightly oiled countertop into large squares or rectangles, then quickly cut into wide ribbons with a pizza cutter, and sweep them up with a pair of icepicks into boiling water for 60 sec.
Absolute favourite dish. Subscribed
Great channel, I hope there are more entree dinner dishes coming. It will go great with the vegetable stir fry recipes video and allow viewers to meal plan a variety of different dinners with a Chinese cuisine theme. It will also help justify buying the basic ingredients because it won't be for just one dish.
Cardamom 🅱️ods
Xinjiang food is my absolute favourite. You should make a channel called Xinjiang Cooking Demystified.
Thats a quick way to get into a "reeducation camp"
@@Arturo005100 hahahahahaha
also please make more uyghur food! it looks really good
More Uyghar recipes please!
So there's a couple more Uighur recipes simmering on the back burner - roast lamb and shouzhuafan a.k.a. polo a.k.a. 'hand grasping rice'.
For the latter, if you're desperate to make it sooner rather than later I heavily, *heavily* recommend this recipe for Uzbek Palov: arbuz.com/recipes/uzbek-palov-osh-recipe/ It comes out very similar to Uighur polo, and has always been my go-to 'stand in' for the dish. In Xinjiang they use a rice from China (not Basmati) that's bloody difficult to get the texture right with.
@@ChineseCookingDemystifieddapanji is not Uighur cuisine
I would love to see a recipe video for Guilin rice noodles or (hand pulled) noodle soup with spicy minced pork. Keep up your great work.
Cheers! Guilin mifen is one that we'd really like to do, but think might be tough because there's a very particular type of mifen that they use. They also use a certain sort of pickled fermented bamboo shoots. Can you source these where you are? I'm always surprised at the diversity of ingredients that end up being available to be sourced abroad, if y'all are able to pick those up we'd be really down to do that dish :)
Hi, I am located in Cologne/Germany and we have some good asian grocery stores here. Dried Guilin rice noodles are available, thick like spaghetti but not easy to cook. Unfortunatly, there are no fresh or frozen noodles to get. There are a variety of pickled / fermented vegetables available, I will look out for the bamboo shoots.
I know this dish from a trip through western China in 2003...
Cool. As long as the dried guilin rice noodles are available, it seems like it'd definitely be a possibility.
@@ChineseCookingDemystified I'm from Nanning, Guangxi. The right type of mifen for the Guilin mifen really is difficult to source because even in Nanning (5 hours drive from Guilin), they don't come close to the right chewy texture. And impossible to get fresh mifen abroad since they spoil and break. Semi dry and dry varieties are available though. The fermented bamboo is available in asian supermarkets abroad, maybe not the exact same type but similar. Another difficult thing to make would be the lushui and the toppings. These classic breakfast items make less sence for a home meal since there are just way too many ingredients. Restaurants make them in batches.
I bought just some of the things you guys put in all your dishes and followed your techniques. I don't know a damn thing about cooking, but damn. Dish came out good. Made noodles and shrimp.
Technically, the Uyghurs are Turkic -- meaning that they're related to, well, Turks and Azerbaijanis. (Ironically enough, the Turkmens are actually of Iranian origin!)
Yep, totally. There's *tons* of commonalities in Uighur cooking to other Central Asian cuisines - really, it'd prolly fall a bit more under the umbrella of 'Central Asian food' more than 'Chinese food'. That said, there's a lot of Hui and Western Chinese influences, which makes for some really interesting stuff. Like, if you look at Afghan cuisine there's *tons* of influence from Northern India, ditto with Uighur food an China :)
As a couple commenters pointed out, this particular dish should perhaps be thought of more as a 'Xinjiang' dish than a 'Uighur' dish per se. The story goes that it was actually a Sichuan migrant to Xinjiang that invented it - who knows if that's true or not, but it might make sense with the flavors. Regardless, it's common fare in Uighur restaurants, and we were aiming for that Uighur version!
One of the awesome things about doing a channel like this for Chinese cooking is that unlike, say, I dunno... Korean food China's really more like a *continent* of cuisines to explore. Go to Xinjiang and you got some stuff that's basically Central Asian fare, go to Southern Yunnan and you got some stuff that's basically Southeast Asian. And that's not to mention the enormous variety between and even within provinces!
I have to agree with this as a Korean: we may have a lot of different foods for a small country, but I rarely see varieties of spices used if ever. Mostly due to geographical location and such I suppose, but that's why I love Chinese food and the plenty of regional varieties it has.
They’re also kind of mongolian and kind of slavic, in the 50s they mixed and matched different smaller communities into major ethic groups there.
@@teslashark but they ain't slavic. Kazakhstan are slavic
I really need your partner and you to try and make a mala sauce. I think maybe I asked this before. But it’s absolutely amazing and I haven’t been able to mimic it.
The hard-to-source dried red chili looks exactly like dried Kashmiri red chilis, which are used in Indian cooking for their bright red colour and are only mildly spicy.
Yep! I think that's what we arrived at after posting this. Geographically, it makes sense :)
yes Kashmiri red chilli is fantastic so red and vibrant, I tend to use or mix it a lot in all of my chilli sauces oils etc and so much better than using paprika.
Made this AGAIN tonight. I really enjoy it. Is there anything else which goes with these noodles? They are fun to make.
The best Da Pan Ji I ever had was from a little restaurant outside my university in Zhengzhou.
What's the best way to eat it in the end? How do you mix it with the noodles?
You just mix the noodles in with the sauce at the end and it'll be great! Maybe watch out for potential small bone bits, but if you chop your chicken with a sharp knife and enough determination, it's not gonna be a big problem.
great stuff, thanks for the video
Thanks soonmuch it taste exactly like restaurant
I was reading the reading your reddit post. I saw that you mentioned kashmiri chili to be similar. I don't know about taste, but kashmiri chilis seems to be quite a bit smaller. I did find a seed grower from Xinjiang that had two similar varieties called screw pepper and pork intestine pepper.
Also kashmiri chili is hotter than gochugaru not to mention paprika. Just a bit milder than lal mirch.
Definitely not screw pepper.You're right that the shape is a touch different, but when dried the skins looks *so* similar. At the very least, it would be a perfect sub. Looking at the shape, perhaps it's some sort of cross between Kashmir chilis and Sichuan erjingtiao?
Possibly, but a teaspoon of kashmiri chili will make a dish quite spicy. The dapanji I've had has never been very spicy at least here in the U.S.. The peppers I saw are from the Jifeng Seed Company. They just looked similar to what I saw when I googled Xinjiang Peppers. I'm assuming it must be a different type.
Huh, really? I was under the impression that Kashmir chilis weren't very spicy at all. You're right that Dapanji should be mild. My best idea in that case would be Korean chili flakes, I think those would be a good sub.
@@kylemeyer4266 Kashmiri Chilies are mild compared to most other Indian chillies. And it is never spicier than gochugaru in my experience.
That looks really good. Big fan of the caramel braise method. I wish you'd shown us how to eat it, though. Do you alternate between chicken and noodles? Pick out bits of meat and mix with noodles?
Nelumbo Nucifera alternating between both is the way to go for me! I made this once with deboned chicken thigh so it was easier for my colleagues, still was amazing though!
Love this channel! Can you make Lanzhou lamian? Think it's a dish kind of related to uyghur cuisinge.
Yeah, it's just a bit difficult, we just keep messing it up :) We'll get to it as soon as we can, I feel like it's a recipe a lot of people wanna learn!
Can I use a stand mixer for making the wide-belt noodles?
How do you eat the head? :)
We don't really eat the head in our house, but some people like the crest, some like to crack it open and dig inside.
Stephanie Li Okay, interesting! Love your channel by the way!
Is kudaimian the same type of noodle as biang biang noodles?
Where did u source yr Xinjiang chilies from be nice to have source to make dish authentic
We source ours from our local Xinjian shop, lol. Kashmir chili seems like the same thing.
I just made this and it was brilliant! I used Korean chilli flakes as I don't have the Chinese chillies. I'd definitely dial back on it and it was very red anyway, so I think one could easily use a tad less. I have two questions:
I have seen videos of a Chinese chef making tang se and he always does it with water and sugar, not oil and sugar. Is there a difference in these two methods?
Are there an other dishes using this kind of noodle? It was fun to make and it seems a shame to confine it to one dish.
love this dish!! also love how you guys are always so informative about technique too
have you ever considered doing a recipe on cantonese salt steamed chicken? :9
Yeah, we definitely wanna do some yanjuji :). We're just looking for a method that does justice to the traditional way but is still vaguely realistic to cook in an apartment haha
Soooooo do ppl eat the head? I know this sounds like a super white american thing to say but, is it like .... Ok to do that? Does it taste good?
Lamb heads does don't know about chicken
Like any other meat, how good it tastes depends on how it’s seasoned/prepared. When I lived in China I had mala （spicy&numbing) flavored duck heads as a snack on a couple of occasions, it was pretty good! It’s a lot of picking at bones in return for a little meat, though, so not especially filling.
Chris - I’m also curious where you’re originally from (trying to peg your accent).
Canada I guess
He's from Philly originally.
How much does this differ from other big plate chickens in China?
it look's super yummmy
Hope the food survives the cultural genocide and that I'm able to eat it one day..
dapanji is hui cuisine not uighur
Uyghur bread is amazing - useful to have every morning when I lived in xingjiang
I don't think I could cope with the beak and head I saw floating around in there :) I like feet, but would they be soft enough after an hour?
This is great! I so appreciate you. Could you please show me the Chinese characters I could use to show the phrase "A kilo and a half of Chicken cut across the bone"?
Google Translate says, "一公斤雞肉切過骨頭。", but I'm asking to avoid embarrassment at the butcher section.
You make pulling noodles look like a lot of fun. Do you think I'd be able to kind of get away with using a pasta press. My kitchen is too small to do that in, and I shudder to think about cleaning my carpet after making them the old fashioned way.
So glad I found you.
If you're in China, you generally gotta buy a whole or a half a chicken - ask for "一只鸡，三斤左右". Then they'll ask you whether you want it chopped: "斩不斩" (zhan3 bu4 zhan3), then you'd reply "斩" (zhan3) and they'll chop it up for ya.
If you're outside China, maybe just give the butcher this note: "一只鸡，3斤左右，斩成两英寸/四厘米大小的鸡块，不用去骨". That's just saying that you want a 1.5 kilo chicken, cut the chicken into 1.5-2 inch pieces, no need to de-bone.
I'm not in China. I'm in the San Francisco Bay area, and it's difficult to get one's message across with so many different accents and stuff. May I please impose on you, ask for the most efficient way to show in Chinese Characters, how to order a chicken cut in the manner in which you were sharing?
Around here, it's easy to say.. but not so easily understood.
Oops, I tried to reply, I think something went wrong. I posted just below. Thank you for the very friendly reply
Hey, I think maybe the second half of my message was cut off or something :) "If you're outside China, maybe just give the butcher this note: "一只鸡，3斤左右，斩成两英寸/四厘米大小的鸡块，不用去骨". That's just saying that you want a 1.5 kilo chicken, cut the chicken into 1.5-2 inch pieces, no need to de-bone."
Thank you! I appreciate your help!
چوڭ تەخسە توخۇ قورۇمىسى🥰
How much Hungarian paprika (already dried and in powder form) to use in this recipe? Also, I know its not traditional, but can a pressure cooker be used to reduce the cooking time and if so, what suggestion for time and sequencing of ingredients do you suggest? Please and thanks!
No, don’t use a pressure cooker for this
Hey, Great Job! I really like your recipes and videos.
I'm Hungarian, like so much chinese food and cook it, but tell me, from where is your Hungarian red paprika connection is coming from? :)
It's coming from Taobao, one of the great unregulated online markets in the world ;) There's a couple shops on there that have some Western spices, and I absolutely love the Hungarian paprika.
This is really great! Keep up this channel, good job!
it's... blinking at me
what do you do with the noodles?
They go on the bottom. then the chicken (Dah-Pan-Gee) goes on top
is this related to laghman? en.wikipedia.org/wiki/Laghman_(food) cause after making and tasting it (thanks for the recipe by the way!) I'm clearly getting laghman vibes, at least the Uzbek and Tajik variety that I'm familiar with
Turkic Laghman and Chinese lamian is basically the same thing from the same origin. You can tell even from the word(lamian means pulled dough in Chinese). There are just slight regional variations in width and shape
@@dsong2006 and as far as I know ramen is originally also that same dish, is that correct?
A tablespoon of salt ?
Is dapanji some sort of Chinese Uyghur food or something? I'm at a Uyghur restaurant in Turkey trying to order it and they don't seem to have any idea what I'm on about 😭
It's a local trucker food, not diaspora food really.
why u still got sticker on the lid
it's like those dudes that keep the stickers on their hats, it's hip, it's in
The Italian side of me wants to use good red wine as part of the braising liquid.
does the cardamom you have taste the same as green cardamom? ive never seen the one you have where i am before
Black and green cardamom have a distinct flavor, and cant be subbed.
Typically, in Indian cuisine, cardamom is green cardamom, grown in the hills in the states of the south. It's totally different from the slightly smoky-tasting "big cardamom" or "black cardamom" that is predominantly used whole in the cuisine of northern states, especially Jammu and Kashmir.
At beginning I thought this food was prepared by an European person but surprising a Chinese person appear at the end of the video I was going to say the European person is amazing in preparing big plate chicken despite he is not chinese😁😁😁
Haha it's a team effort. I (Chris) was behind the wok for this one, but ~70% of the time it'll be Steph (Zhuanglin). To generalize, I usually cook the Northern stuff and she does everything else.
But yeah, she's taught me *so* much about cooking Chinese food, and even when I'm the one cooking she'll always be there to help out with tips on technique. Think of me as the left hand and the mouth of this channel, and Steph as the right hand and the brain :)
ive had this dish with cumin. Is that not original?
No cumin?
Nah you don't get too much of a cumin kick in this Xinjiang dish. A touch of powder or some cumin seeds wouldn't be out of place though :)
can you substitute the ginger with garlic? I don't really like the flavor of ginger
I once had a similar dish at a hotpot/restaurante hybrid and it was tasty, but in every piece was a bone . couldnt realy enjoying it because chewing around around it and using the fingers was inappropriate :/
Make it for yourself, let it cool down slightly, and just go at it with your hands! No shame there. I think most people could enjoy this on the bone if you could pick at it with your hands... once you get the hang of it, you just use your chopsticks as an extension of your fingers.
Yeah that's a huge cultural difference, but people really don't mind cause there is no way to eat it gracefully 😄
Love it
My Uighur friends say this is a Hui food. I've only eaten it in Xinjiang though.
add oil instead of water for the chopped lajiao, as chili dissolves in oil 😉
How about chicken drums and wings with bones separated and broken to help flavor the liquid? I ask that because I simply HATE the way Chinese break whole birds. I always cut my mouth on the bone shards and have to leave off nearly half the meat because of that. Even when I cook a chicken breast on the crown, I serve it without the bones.
2:31 be careful - hot oil splashes everywhere
Yeah for sure a solid step back is advised.
Food so good it'll get you put in a reeducation camp
Mention ingredients ....
What is the meaning of Arabic letters up there??
It's just 'Dapanji' in the Uighur language :)
Would it be awful to use boneless thighs? I can't handle accidentally biting down on on a bone chip lol it sends shivers down my spine
Could be a bit dry, but as long as you know the timing it's okay
Giving the chicken a blanch wil also take away some of the fat
hello,
i want to state that when we use 1/2 a chicken,
it comes out 1/2 the taste.
chicken 1/2 or Full?
ETN...
high,
i want to state that it is okay to use a small dao zi.
a big knife requires different hands.
ETN...
you two do have nice cleavers.
but i think you 2 need sushi knives.
if so, perhaps one day i can use your cleaver in our kitchen.
ETN...
is your chicken Dapanji 1/2 empty?
or
is your chicken Dapanji 1/2 full ?
ETN...
Hey man sorry for the delay sometimes I don't seem to get notifications for some comments.
This's a full chicken, but if you're following the recipe using one of those massive Western chicken you might wanna go at it with half - this was 1.5 kilos of chicken. So if you got a big bird, just cut it down to 1.5 kilos or adjust the rest of the quantities!
And yeah, for sure people can use smaller knives. We just love the bigger vegetable cleavers. Less wrist motion and so much more convenient in the kitchen, I'm a convert :)
You could probably use Korean coarse chili powder...thats if this dish is spicy.
Gochugaru would give it a bit stronger of a kick I think, so you might want to dial back on the chaotianjiao heaven facing chilis in that case :)
Chinese Cooking Demystified the dish looks soo goooood! Reminds me of Korean country food! It's how we do chicken in Korea, slightly different spices and cooking method, but the homegrown chicken and potatoes remind me of home, and gives me the fuzzies!
No that is too sweet
Hey Stopthat no its different from korean, this is uygher food
@@socalrcguy1 uh yeah, we know that, that's why I said "it reminds me", not that it is. See you must also comprehend what your reading to be able to read.
The bayleaf!
Lol “northern grandmother” Hahahaha
Looks a bit like Korean daktoritang 닭도리탕
You forgot the dry dates and a lot of cheese
The chicken head is kinda disturbing to me. 😓 It is however I dish I’d like to try.
Cardomon Bods.
lol after eight months someone finally called my out on that! I was beginning to think I'm the only one that notices my periodic narration screw ups. I've learned it's uh... harder than it looks, there's a reason why people have like a whole job doing this ;)
Man you can’t add the head of chicken 🐔
Why
Is tis actually an authentic Uyghur dish? I read a book that described it being invented by a Sichuanese migrant.
Maybe late but I'm uyghur and I think that it's actually a Hui dish wich are chinese muslim people that live in Xinjiang too but I don't know much else
It’s likely a combination of different origins: Uygur locals, Hunan peasants who came to Xinjiang in the 60s, Sichuan chefs and Northeastern truckers in the 90s. Everyone in Xinjiang is making some variation though, and no two places make them in the same way,
2pis leaf is it bay leaf
How heretic would it be to sub the chicken with cauliflower ^^ ? I am vegetarian, but really wanna try that whole technique and spice combination :)
I love it so bad
Is that a chicken head... I understand but i'd be too scared lol