If you use a food to summarize the characteristics of Xinjiang, then it is not the big dish of chicken. "Big" describes a wide area; convergence of a plate refers to the people's style of exuberance; as the only protagonist of the "chicken", it is a good reflection of the Northwest's preference for meat tongue tension. As a matter of fact, the big dish of chicken is really worthy of the status of Xinjiang's culinary leader. The chicken is smooth and spicy, the potatoes are soft and sweet, the side dishes are rich in color, and then a hang of gluten mixing noodles, all the yearning for Xinjiang jumped into the bowl. But the price of the big dish of chicken and often make people wonder, in the eyes of outsiders, it is not a larger portion of fried chicken pieces it. Often seventy to eighty or even hundreds of the price tag, why? Xinjiang people say: value.
No:1 One
The history of the big dish of chicken is not long ago, roughly eighties of the last century, popularized the "new dishes". Its origin is mainly several versions of the legend, including more than a hundred kilometers west of Urumqi Shawan County, dozens of kilometers east of Urumqi Chaiwuobao Township, there are a few people think it is Qitai County, Changji Prefecture. The regional **** of these places is very obvious, are located in the north of the Tianshan Mountain Road, south of the Gurbantong Desert, Urumqi as the core of the narrow urban belt. To the west along the north of the sky road up to the Ili, Tacheng and other Kazakh settlements; to the east and close to Turpan, Hami, Barkun and other important places in the interior to Xinjiang. This is since the mid-Qing Dynasty, Xinjiang's fastest growing, the most frequent collision with the mainland, but also multi-ethnic harmony *** living in the region.
In a way, the Tianshan North Road urban belt, is an extension of the Hexi Corridor, is a belt and road strategy. The chicken was born here, naturally, with the shadow of the spread of the culture of the mainland.
No:2 II
The potato was first introduced to China in the late Ming Dynasty by Shanxi merchants from Russia. Its first stop in China was Xinjiang, but this drought-resistant, cold-resistant, and surprisingly high-yielding crop was most widely planted in the narrowly cultivated and densely populated Hexi Corridor. Until today, in Gansu is known as potatoes, potatoes, still maintains the steamed and boiled barbecue, cold stewed and fried unique eating method faction: five spice potatoes, honey potatoes, braised potatoes, dial silk potatoes, potatoes, potatoes, potatoes, beef, potatoes, potatoes, tendons, potatoes elsewhere on the stage, was made into a feast of the big dishes of the people of Gansu, but also potatoes in Gansu, there is a "provincial dish! The name of "provincial dish". As Xinjiang's famous dish of chicken, the potatoes, undoubtedly a large number of Gansu immigrants to bring the gift.
Red chili peppers and peppercorns are essential seasonings in Sichuan cuisine. The former was introduced from the southeastern coast and used as a salt substitute in the inland areas of Hunan, Jiangxi, Sichuan and Chongqing, while the latter is a traditional seasoning in Sichuan that provides a piquant flavor. Together, they have been introduced to Xinjiang cuisine in large quantities during the frequent exchanges between the mainland and Xinjiang in recent decades, and have ultimately contributed to the coloring of the large-plate chicken. The chili peppers themselves have acquired a new name in Xinjiang, "chili pizi" (辣皮子).
As the main character of the chicken, its cultural fusion is even more obvious. Thousands of years, the East and West of the farming nation and nomadic people in the eating of meat has a natural divergence: pigs and dogs have no value for agricultural production, as omnivorous animals can be consumed farming surplus material, and cattle, is a farming tool, so the Eastern civilization tends to consume pork and dog meat, and eat beef as a means of production; nomadic people, cows and sheep are followed by migratory private property and food source, pigs can not The dog is a tool to assist in herding and is the "friend of mankind".
Only the chicken, as a domestic animal that could consume surplus food and accompany humans on their migrations, reached a degree of reconciliation at the Eastern and Western tables. So it's no accident that chicken has become the main character in Xinjiang's first dish, the dapan chicken, but rather an inevitable consequence of Xinjiang's unique geographic location at the forefront of East-West exchanges.
No:3
The recipe for chicken is simple. The chicken is sautéed in a frying pan with seasonings, then stewed with potatoes and green peppers in water, and finally juiced up. Similar to the northeast of the stew, Shandong, and even with the popularity of the United States, "American Chinese food" Li Hongzhang chowder, there are many **** sex.
In fact, they have a **** the same ancestor: the Central Plains braised food. Before the Han and Tang dynasties, Guanzhong Plain is the core area of China, but also the birthplace of civilization. The "soup" eaten by the Zhou Emperor may be the prototype of braised vegetables. The richness of the region's produce, along with its long established stewing techniques, gave rise to chowders, a mixture of cabbage, meat, vermicelli, tofu, string beans and other ingredients simmered in a sauce to enhance the flavor.
With the spread of Eastern culture to the west, and communication between Xinjiang and the mainland, the practice of chowders, along with potatoes from Gansu, spices from Sichuan and chicken from Xinjiang, became the final key to lighting up the dapan chicken.
No:4 restaurant
The local Xinjiang big dish chicken, and foreign big dish chicken, there is a huge difference. Shaanxi noodles, as wide as a belt, are often soaked in the broth and sold as part of the chicken. In Xinjiang, however, the generous shopkeepers will serve bowls of smooth, sinewy noodles, known as "lazhouzi" in Xinjiang, to each person. The most authentic pulled pork, must be used in northern Xinjiang, especially Changji Prefecture planted winter wheat as raw materials, flour in the very high protein content, so that the elasticity of the noodles, chewy, so away from Xinjiang's big dish of chicken with noodles, are not the taste.
People scoop up the meat, potatoes and rich broth from the chicken and eat it with noodles, topped with raw garlic cloves for a steaming, meaty meal.
Generally speaking, you don't have to pay for noodles in a big dish. So essentially, it is not positioned as a meat dish in a meal, a big dish of chicken, itself already constitutes a meal, not a single portion. In fact, an authentic Xinjiang big dish chicken, means a whole free-range Shawan three yellow chicken, a catty or so of the Bolton ancient potatoes, enough to make the whole chicken flavored Anjihai hot skin onion green pepper, a variety of spices, and unlimited additions to the pulled pork. These things, three or five people are enough to eat, coupled with the fusion of many of the mainland's culinary traditions, the big dish of chicken in the minds of the people of Xinjiang is really counted on the hall, down to the jianghu of the big dishes. Seventy to eighty, even hundreds of a copy, in the eyes of the locals really not expensive.
In essence, the big dish of chicken is a unique form of eating that balances sharing and sharing. The large entree maintains a lively feeling of sitting around a table, while each person mixes and eats his or her own noodles, in the Western tradition of sharing a meal with others. Similarly, there are noodles with pork in oil, noodles with spicy pork, noodles with egg, and so on, which are rituals born of Xinjiang's unique geography.
-END-
Coming to Xinjiang, you can't go to the mountains, lakes, grasslands and deserts, but you can't go without the chicken with pulled pork. When you go through the crowd, find an empty seat to sit down, you can see either Uighur, Hui, Kazakh, or Han, Tajiks, whether they are operating in the south of Trump, or with the Shaanxi and Gansu soil flavor of the northern Hanzi, all because of the same flavor to meet, sitting shoulder to shoulder, *** with the enjoyment of this simple but rich food. This is the flavor of Xinjiang.
Writing: Wei Shuihua
Header photo: Uncle Lanzhou
Part of the picture from the Xinjiang Uygur Autonomous Region Party Committee Network Information Office
"Xinjiang is a good place - Darren Western Tour" network theme dissemination activities
Xinjiang big dish chicken ingredients and practices, it is best to provide a picture ofXinjiang big dish chicken preparation materials: main ingredients: a fresh chicken (preferably live), potatoes four, mushrooms, green chili pepper red chili each four, onion, ginger and garlic a number of peppercorns, pepper, a handful of daybreak pepper (varies from person to person) and a group of flour to teach you how to do the Xinjiang big dish chicken, how to do the Xinjiang big dish chicken to eat
Step one, the first step, is to tie the apron. The first step is, of course, to tie the apron. Otherwise, the body will be filled with three days never-ending scallion flavor chicken flavor, clothes are splashed with oil dirty is not spared. The second step is to fry the peppers.
The third step, pour in the chicken, onion, ginger, garlic, pepper. Stir fry for a few minutes, pour soy sauce and water (water must be enough, otherwise there is no soup, belt noodles will not be delicious) fourth step, add sugar, salt, cooking wine.
The fifth step, add mushrooms, began to simmer for 15 minutes. (Because of the chicken's old and tender degree of different) Step 6, pour into the potatoes, continue to cook on low heat until the potatoes are cooked. Step 7, pour in green chili pepper red chili. The coloring effect, the spicy flavor is mainly rely on the morning sky pepper.
Step 8, a little stir fry, you can get out of the pot! The first step is to make sure that you have a good idea of what you want to do. (plate the bigger the better, the belt surface to the wider and thinner the better, you can pour the surface on the chicken) step nine, finally, look at our side dishes, sugar tomatoes, you can solve the spicy Oh, otherwise more than ready to prepare a beer or a cold drink it! This big dish of chicken color can be comparable to the impressionist painting masters with color, so brilliant, so warm, so in the subtle penetration can only be understood and difficult to express the exuberance. The aroma is naturally around the beam three days never stop, straight to the nose, drilling into the internal organs, and then along the entire body of the various capillaries from head to toe to do the circumnavigation movement. Taste it, chicken tender and smooth by no means greasy mouth, with a light beer aroma, but also has a strong enough chili pepper, potato skin crispy, core into the lip that is melting, sheep and sweet, the soup is very fresh and beautiful difficult to resist, this life to eat a big dish of chicken, what more could you ask for?
The most authentic way to make fried chicken
Ingredients
Main Ingredients
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Chicken thighs 500 grams
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Low-gluten flour 400 grams
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Potatoes 200 grams
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Potatoes 200 grams
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Carrot 50g
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Pepper 50g
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Red Pepper 50g
Side Ingredients
Scallion
1 section
Ginger
1 small piece
Garlic<
3 cloves
Pepper
20 peppercorns
Cao Guo
1 piece
Dried chili pepper
1 handful
Sugar
1/2 teaspoon
Salt
1/2 teaspoon
Spear
Octopus
1 piece
Soy sauce
1/2 tablespoon
Vegetable oil
1.5 tablespoons
Scented leaves
3 slices
Cooking wine
1 tablespoon
Method to cook chicken
1.
Prepare the ingredients, wash and cut the chicken thighs into chunks
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2.
Prepare the accessories, potatoes, carrots, peeled and cut into pieces
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3.
green and red peppers washed and cut into cubes, blanch the chicken pieces and then drained
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4.
Put a small amount of oil into a pot, add the chicken pieces, then put the chicken pieces into the pot, and then put it in the pot, then put it into the pot. Add the blanched chicken pieces and stir-fry evenly until lightly browned, add green onions, ginger and garlic, peppercorns, grass berries, dried chili peppers, sesame leaves and continue to stir-fry
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5.
Cooked cooking wine, add soy sauce, sugar and salt and stir-fry evenly, add the hot water, high heat and boil, the water should be a little larger, add enough at a time, the broth left to mix the noodles
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6.
Add potatoes and carrots, boil, turn the heat to simmer potatoes are cooked through
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7.
Add green and red peppers, a slight collection of soup can be
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8.
Put the flour with a little salt, add water and into the Smooth dough, divided into doses, smeared with vegetable oil and covered with plastic wrap, wake up for more than 30 minutes
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9.
Cooking pot with water, high heat boil, the wake up after the skin, pull the noodles, into the pot to cook; will be boiled on the bottom of the plate of noodles, the top of the big plate of chicken, can be
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The finished dish of chicken
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