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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Xinjiang Uyghur Autonomous Region — Han-Uyghur fusion
II
Description
Da pan ji (大盘鸡) — big plate chicken — is Xinjiang's most famous Han-Uyghur fusion dish: a whole chicken cut into pieces and braised with potato chunks, bell peppers, dried chili, cumin, and Sichuan peppercorn in a rich tomato-soy broth. Served on a massive plate with flat noodles (or laghman noodles) placed on top or alongside to absorb the braising sauce. A highway truck stop legend that became a restaurant sensation.
III
The Thread
—Moroccan chicken with preserved lemon — chicken braise with North African spices
—Turkish tavuk güveci — braised chicken with vegetables
—Central Asian ash reshteh — chicken with noodles in broth
IV
Flavour Context
Cumin-forward; tomato brightness; Sichuan peppercorn numbing; rich chicken-potato braising sauce; the noodles soak up all remaining flavour
Pillars V — VII
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