I once again set my hand to the task of Uyghur cooking. This is not a new experiment for me by any stretch, but unlike in the past my guests today have actually lived in Central Asia... they know what the food should taste like.
The menu consisted of one dish "da pan ji" literally translated "big plate of chicken". It is a large platter filled with; potatoes, peppers, garlic and of course chicken. When I first moved to Central Asia five years ago I hated it. I found it way to spicy. But now it is one of my favourites. I try to make sure I get some da pan ji at least once a week.
In Central Asia they use what we fondly refer to as chainsaw chicken, a whole chicken that has just been hacked up into bit size pieces, but today for my families enjoyment I used boneless skinless chicken breast. The real question is... can you tell the difference?