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Da Pan Ji recipe for an epic Chinese Uyghur dish! Expand your horizon with Brilliant. Use my link https://brilliant.org/Andong to get 20% off the annual premium subscription.

🥘 Da Pan Ji Recipe
5–6 chicken drumsticks (deboned and cut into bite-sized chunks)
1 Tbsp Chinese cooking wine
1/4 tsp salt
1/2 tsp sugar
1/2 onion (cut into petals)
1/2 red bell pepper (cut into diamond-shaped chunks)
1/2 green bell pepper (cut into diamond-shaped chunks)
4 medium potatoes (cut into chunks)
2 pieces star anise
1 small piece cinnamon bark
1 tsp Sichuan peppercorns
1 tsp fennel seeds
1 crushed bay leaf
2 Tbsp cooking oil
5 slices ginger
5 cloves crushed garlic
2 Tbsp Pixian Doubanjiang (fermented chili and bean paste)
1 Tbsp soy sauce
2 Tbsp Zhenjiang vinegar
3 Tbsp ketchup
1 tsp chicken bouillon powder
250 ml water
Chicken bones (reserved from deboning for extra flavor in the broth)
200 g dry Italian belt pasta (or hand-pulled Chinese noodles)
Salt (for pasta water)
Cilantro (for garnish, chopped or whole)

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