The local favorite dish...Di Pan Ji...also known as Big Plate Chicken.
Assorted root vegetables (I used onions...carrots and potatoes) stir fried with chicken meat and peppers and mixed in a brown sauce of soy, five spice, and cornstarch.
It is thicker than a soup...thinner than a stew.
Can be served solo..or over a bed of rice or thick noodles.
I can see why this is a well loved dish.
All of the flavors blend nicely, and it is healthy and filling.
Smells amazing while cooking...and done in less than 20 minutes.
One (wok) cooking makes for easy clean-up!
Maybe the best dish I've tried so far...
Next week, we will explore Qinghai.
