Chinese Big Plate Chicken | Da Pan Ji | Lee Kum Kee Recipes
Big plate chicken is a traditional Chinese stew originating from Xinjiang. Enjoy this delicious recipe using multiple Lee Kum Kee sauces for true authentic flavours.
Keywords
- Chinese Recipes
- Chinese Dishes
- Authentic Chinese Recipes
- Easy Chinese Recipes
- Chinese Chicken Recipes
- Chinese Pork Recipes
- How To Cook Chinese Food
- Tips And Tricks For Cooking Chinese Food
Ingredients
- 250g Chicken Meat, sliced
- 100g Potato, into 3cm pieces
- 25g Green Pepper, into 3cm pieces
- 25g Red Pepper , into 3cm pieces
- 2pcs Spring onion, section
- 10g Ginger, finely dieced
- 5g (3pcs) Garlic, finely dieced
- 1 ½ Tbsp Rice Wine
- 4pcs Star Anise
- 4pcs Dried Red Chillies
- 25g Cripsy fried Lotus root slices (optional)
- ½ Sprining onion, finely chopped for ganishing
- 1 Tbsp Lee Kum Kee Chilli Garlic Sauce
- ½ tsp Lee Kum Kee Premium Mushroom Seasoning Powder
- ¼ tsp Lee Kum Kee Premium Dark Soy Sauce
- 1 Tbsp Lee Kum Kee Premium Oyster Sauce
- 4 Tbsp Water
- 2 tsp Sugar
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