Kosupa Travel

Encountering Da Pan Ji (Big Plate Chicken) in Turpan, Xinjiang

In the heart of China’s Xinjiang Uyghur Autonomous Region, under the scorching sun, lies the Turpan Basin, a historic hub along the ancient Silk Road. It’s here, in this culturally rich oasis, where we encountered one of the region’s most iconic dishes: Da Pan Ji (大盘鸡). This article recounts our memorable culinary experience in this unique corner of Central Asia.

What is Da Pan Ji?

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Da Pan Ji, literally meaning “big plate chicken,” is a signature dish originating from the Xinjiang region. True to its name, it’s served on a massive platter featuring chicken cut into large pieces and slow-cooked with potatoes, bell peppers, and chilies in a spicy sauce. Locally, it’s enjoyed with naan bread or rice. This hearty dish perfectly embodies the robust cuisine of the Silk Road region, designed to satisfy hungry travelers.

A Local Restaurant Experience in Turpan

Our local guide led us to an unassuming restaurant tucked away in the streets of Turpan. The interior was bustling with local diners, and Uyghur script adorned the walls, creating an authentically Central Asian atmosphere that felt neither purely Chinese nor Turkish, but distinctly Uyghur.

As our guide placed the order in fluent Uyghur, we could hear the bearded chef working his wok in the kitchen. The unique atmosphere of the place, somewhere between Turkish and Chinese influences but distinctly its own, was captivating. We waited at our table, filled with anticipation.

Impressive Portions! The Big Plate Arrives

When our Da Pan Ji arrived, its size exceeded all expectations. The platter was piled high with chicken and potatoes – a mountain of food that brought involuntary smiles to our faces.

A Whole Chicken Used! Surprising Ingredients

The dish uses an entire chicken, including thighs, breast meat, wings, neck, and even the head, all clearly identifiable in the dish. The head, in particular, remained intact, almost seeming to look back at us with an expression that added character to our meal.

Perfect Balance of Málà Spice and Fresh Chicken

The first bite of Da Pan Ji releases an intense aroma of chili peppers that immediately awakens the senses. Whether these are Sichuan peppers or local Xinjiang varieties, the initial mild heat gradually builds to a pleasant warmth.

The dish combines a perfect balance of málà (numbing spiciness) with aromatic spices. The freshly prepared chicken is tender, releasing its flavors with each bite. The potatoes, perfectly cooked, complement the chicken beautifully. The complex seasoning includes not just Sichuan peppercorns but also cumin, creating a deep, layered flavor profile. Hints of garlic, star anise, and cinnamon can also be detected, contributing to the dish’s sophisticated taste.

The bone-in chicken pieces are perfectly braised, resulting in incredibly juicy meat. The thigh meat, in particular, was so delicious it became a point of friendly competition at our table. The accompanying soup was equally comforting and flavorful.

Pairing with RedNiu Energy Drink

With our meal, we ordered RedNiu, a local energy drink reminiscent of Red Bull in appearance. Its sweet flavor perfectly balanced the spiciness of the Da Pan Ji.

Too Much to Finish! Taking Memories Home

The portion size proved too generous even for our group of three, including our guide. We had the remainder packed to take with us, extending the experience to our hotel room where the reheated dish brought back vivid memories of our meal.

Our encounter with Da Pan Ji in Turpan, Xinjiang, became an unforgettable highlight of our journey. The generous portion size, spicy flavors, and most importantly, the time shared with locals will remain a cherished memory of authentic Uyghur cuisine and hospitality.