You gotta make this Spicy Hot Xinjiang Classic Instant Pot Chinese Chicken Stew (Dapanji or Big Plate Chicken; Chinese: 大盤鷄)! Comforting, flavorful, tender pressure cooker chicken & potatoes – so simple yet luringly delicious!
We loved ordering their signature classic Xinjiang Da Pan Ji (Big Plate Chicken 大盤鷄).
Da Pan Ji is the utmost popular signature dish from Xinjiang. Often served with thick noodles, and or central Asian nan. yum~
It’s literally a big plate of chicken & potatoes!!
Oh~ it was so hearty, comforting, spicy hot, savory & flavorful, tender chicken & potatoes. So simple yet luringly delicious! 🙂
Dapanji is a dear dish that speaks to my heart. Every time I taste this comforting Chicken Stew, it simply brings a smile to my face as I recall all the great memories.
So it has always been on our list to recreate this special dish in our Instant Pot Pressure Cooker to share with you. And we’re thrilled we’ve made it!! 🙂
Step-by-Step How to Cook Instant Pot Chinese Chicken Stew
Here are the ingredients for Instant Pot Chinese Chicken Stew (Dapanji):
*Note: please disregard the tomatoes in the above photo because we tested the recipe multiple times with different ingredients to find the best combination. In our final recipe, we’ve decided to remove the tomatoes and replace it with tomato paste. 🙂
Marinate Chicken
Chop 1.5 – 2 lb (roughly 2 pieces) chicken leg quarters into smaller pieces.
In a mixing bowl, marinate chicken with 2 tbsp (30ml) regular soy sauce, and 1 tbsp (15ml) rice wine for at least half an hour to up to 8 hours.
Toast Spices
Add 1 tbsp (15ml) peanut oil (vegetable oil will work as well) and 1 tsp (5ml) sesame oil in the Instant Pot Pressure Cooker.
Place 1 bay leaf, 6 dried red pepper, 1.5 tsp (4g) Sichuan pepper, half (2g) cinnamon stick, and 1 (1g) star anise in Instant Pot.
Heat them up using the “Sauté More” function for roughly 3 minutes. The spices will slowly release their aroma.
Saute Onion and Garlic
Once the spices are fragrant and the oil starts to smoke, add in chopped onion and 6 crushed garlic cloves. Saute for roughly 2 minutes.
Saute Ingredients with Chili Bean Sauce
Add in marinated chicken and all the leftover marinade.
Add in 2 tbsp (36g) chili bean sauce, 1.5 tbsp (22.5g) tomato paste, and 1 tsp (5g) sugar.
Saute for roughly 3 minutes.
*Pro Tip: If your Instant Pot is extra sensitive to the burn error, you will want to layer the tomato paste (without mixing it in) on top of everything right before pressure cooking.
Deglaze Instant Pot
Pour in ½ cup (125ml) unsalted chicken stock and completely deglaze the bottom of the pot with wooden spoon.
Pressure Cook Chinese Chicken Stew
Add in potato chunks.
Close the lid and turn Venting Knob to Sealing position.
- Pressure Cooking Method: Pressure Cook at High Pressure for 3 minutes, then 10 minutes Natural Release.
After 10 minutes, release the remaining pressure by turning the Venting Knob to the Venting position.
Remove the lid carefully.
Cook Bell Pepper
Add in 1 (100g – 200g) green or/and red bell pepper.
*Note: For a more colorful dish, use half green + half red bell pepper. 🙂
*Note: Please ignore the tomatoes in the above photo because we tested the dish multiple times with different ingredients to find the best combination. As you can see in our final recipe, we removed the tomatoes and replaced it with tomato paste.
Bring the Instant Pot to a boil using the “Saute Normal” function.
Let the green and red bell peppers cook for roughly 1 minute.
Thicken and Season Sauce
If you find the sauce too watery, add cornstarch thickener to thicken the sauce.
Mix 2 tbsp (18g) cornstarch with 3 tbsp (45ml) cold water in a small mixing bowl.
Then, add the cornstarch mixture one third at a time to thicken the sauce until desired thickness.
*Pro Tip: You don’t have to use all the cornstarch thickener. Use according to your preferences.
Taste and adjust the seasoning with more salt if desired.
Serve Instant Pot Chinese Chicken Stew
Ta da! Your deliciously spicy Chinese Chicken Stew (Dapanji) is ready to be served!
You can serve the Chinese Instant Pot Chicken Stew on a large tray, mixing bowl, or a large plate. It doesn’t have to be fancy 🙂
Enjoy your Chinese Instant Pot Chicken Stew (Dapanji)!~ 🙂
Tools for Instant Pot Chinese Chicken Stew
Enjoy this Instant Pot Chinese Chicken Stew – Dapanji!
Instant Pot Chinese Chicken Stew
Ingredients
- 1.5 pound (736g) chicken quarters , cut into pieces
- 2 (500g) medium potatoes , cut into large chunks
- 1 (200g) onion , roughly chopped
- 6 (20g) garlic cloves , crushed
- 1.5 tablespoon (22.5g) tomato paste
- ½ cup (125ml) unsalted chicken stock
- 1 (0.2g) bay leaf
- 6 (3g) dried red chili pepper
- 1.5 teaspoon (4g) sichuan pepper (Chinese: 花椒)
- Half (2g) cinnamon stick
- 1 (1g) star anise
- 2 tablespoons (36g) chili bean sauce (doubanjiang or Chinese: 豆瓣酱)
- 1 teaspoon (5g) sugar
- 1 (100 - 200g) green or/and red bell pepper
Marinade
- 2 tablespoons (30ml) regular soy sauce
- 1 tablespoon (15ml) rice wine
Thickener
- 2 tablespoons (18g) cornstarch
- 3 tablespoons (45ml) water
Equipment
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Instructions
- Marinate Chicken: Chop 1.5 - 2 lb chicken leg quarters into smaller pieces. In a mixing bowl, marinate chicken with 2 tbsp (30ml) regular soy sauce and 1 tbsp (15ml) rice wine for at least half an hour to up to 8 hours.
- Toast Spices: Add 1 tbsp (15ml) peanut oil and 1 tsp (5ml) sesame oil in Instant Pot. Place 1 bay leaf, 6 dried red pepper, 1.5 tsp (4g) Sichuan pepper, half (2g) cinnamon stick, and 1 (1g) star anise in Instant Pot. Heat them up using the "Sauté More" function for roughly 3 minutes. The spices will slowly release their aroma.
- Saute Onion and Garlic: Once the spices are fragrant and the oil starts to smoke, add in chopped onion and 6 crushed garlic cloves. Saute for roughly 2 minutes.
- Saute Ingredients with Chili Bean Sauce: Add in marinated chicken and all the leftover marinade. Add in 2 tbsp (36g) chili bean sauce, 1.5 tbsp (22.5g) tomato paste, and 1 tsp (5g) sugar. Saute for roughly 3 minutes.
*Pro Tip: If your Instant Pot is extra sensitive to the burn error, layer the tomato paste (without mixing it in) on top of everything right before pressure cooking. - Deglaze Instant Pot: Pour in ½ cup (125ml) unsalted chicken stock, then completely deglaze the bottom of the pot with wooden spoon.
- Pressure Cook Chinese Chicken Stew: Add in potato chunks. Close the lid and turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 3 minutes, then 10 minutes Natural Release. Remove the lid carefully.
- Cook Bell Pepper: Add in 1 (100g - 200g) green or/and red bell pepper. Bring the Instant Pot to a boil using the "Saute Normal" function. Let the bell peppers cook for roughly 1 minute.
- Thicken and Season Sauce: If you find the sauce too watery, you can thicken the sauce - mix 2 tbsp (18g) cornstarch with 3 tbsp (45ml) cold water in a small mixing bowl. Then, add the cornstarch mixture one third at a time to thicken the sauce until desired thickness (you don’t have to use all the thickener. Use according to your preferences). Taste and adjust the seasoning with more salt if desired.
- Serve Instant Pot Chinese Chicken Stew: Your deliciously spicy Chinese Chicken Stew (Dapanji) is ready to be served. Serve the Chinese Instant Pot Chicken Stew on a large tray, mixing bowl, or a large plate. Enjoy!~ 🙂
Notes
Nutrition
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