Dapanji

Dapanji (Dungan: Da pan ji; Chinese: 大盘鸡; pinyin: Dàpánjī; lit.

It is said to have been invented in Shawan, Northern Xinjiang, by a Han Chinese migrant chef from Sichuan named Li, who mixed hot chili peppers with chicken and potatoes in an attempt to reproduce a Sichuan taste.

The dish was served by restaurateurs along the Xinjiang highways as a quick fix for truck drivers who often arrived at an odd time of the day.

[3] The chicken is cut into bite size pieces (usually boneless), 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.