Xinjiang Uyghur Autonomous Region — Han-Uyghur fusion
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.
Cumin-forward; tomato brightness; Sichuan peppercorn numbing; rich chicken-potato braising sauce; the noodles soak up all remaining flavour
{"Whole chicken cut Chinese-style: through the bone into 4–5cm pieces, including neck and backbone","Potatoes in large chunks: they must hold together through the braise — cutting too small causes disintegration","Cumin essential: this is Xinjiang; cumin is as foundational as Sichuan peppercorn in the spice base","Tomato paste adds colour and acidity — a Xinjiang addition reflecting Central Asian tomato culture","Noodles placed on the plate after chicken is served: they absorb the remaining sauce at the table"}
{"The noodle placement is the theatrical element — lay them over the chicken just before bringing to the table","Green and red bell pepper added late for colour and fresh crunch","The braising sauce should be substantial enough to completely soak the noodles — increase liquid if needed"}
{"Small chicken pieces — bone fragments create problematic eating; larger is better","Undercooked potato — must be completely tender and flavour-absorbed","Insufficient cumin — the dish should smell identifiably Xinjiang; cumin must be assertive"}
Shark's Fin and Sichuan Pepper — Fuchsia Dunlop