Xinjiang Big Pan Chicken appeared in the 1980s, when a chef named Li Shilin in Shawan County, Xinjiang opened a "Manpengge" restaurant on the side of the road. Li Shilin is good at cooking spicy chicken nuggets. One time, an employee of a construction company came to eat spicy chicken nuggets. Although he thought it tasted good, he always felt that the quantity was too little. When he saw Li Shilin coming out of the back hall with a whole chicken, he asked him to eat it. Fry them the whole chicken. However, the fried chicken nuggets were not placed on such a large plate, so Li Shilin served them on a plate with noodles. After eating, the group of guests were very satisfied, and the guests next to them also asked for some. The chicken is placed in a large plate, and the large plate of chicken is formed. At first, the store wrote the recipe on a small blackboard and called it "Spicy Fried Chicken." Later, more and more restaurants began to introduce this method of serving chicken nuggets on a large plate, and the reputation of the large plate chicken spread. For a time, many "big plate chicken" restaurants sprung up on both sides of the national highway in Shawan County. [3]

In 1992, Zhang, the owner of Da Pan Chicken Restaurant in Shawan Xinghua Village, first registered the brand "Da Pan Chicken", a local dish, and started his own brand road. [4]

Large Plate Chicken

Large Plate Chicken

After more than 20 years of development and evolution, in Xinjiang, you can not only eat the classic "Potato Chicken" , you can also eat the deluxe version of the large plate chicken, the upgraded version of "mushroom chicken, pickled vegetable chicken, cowpea chicken, Hanaki chicken, kelp chicken, fried naan chicken, frozen tofu large plate chicken, chicken blood cake large plate chicken", etc., the fragrant large plate chicken Paired with Xinjiang-style naan and belt noodles, it is definitely a delicious dish. [5]

Dish preparation editor

Method 1

Ingredients

2 chicken legs, 2 potatoes, 3 chicken wings, green peppers One, 1 red pepper, half an onion, a piece of ginger, a few garlic, 20 ml of cooking oil, 2 tablespoons of bean paste, 15 grams of rock sugar, 1 gram of salt, 1 chicken essence, 10 ml of light soy sauce, two star anise, Sichuan peppercorns 5 grams, 2 bay leaves, 5 grams of dried chili, and a can of beer.

Steps

1. Chop the chicken legs and wings into pieces, peel and cut the potatoes into pieces, break the green pepper into pieces, cut the onion into pieces, break the red pepper into pieces, slice the ginger and garlic. Slice and cut dried red pepper into sections and set aside.

2. Add an appropriate amount of water to the pot, then add cold water to the pot, blanch the chicken and set aside.

3. Pour cooking oil into the pot. When the oil is hot, add star anise, peppercorns, dried chili peppers, bay leaves, garlic and ginger and stir-fry until fragrant. Put the Pixian bean paste into the pot and stir-fry until the red oil comes out. Add the chicken pieces to the pot and stir-fry evenly. Add rock sugar and light soy sauce and stir-fry until colored. Pour the beer and a bowl of water into the pot. Bring to a boil, then turn to low heat and simmer for 15 minutes. Add the potatoes to the pot and simmer for 15 minutes.

4. While the potatoes are stewing, put the baked naan you bought in advance into the oven and bake at 200 degrees for 5 minutes, then take it out and cut it into eight pieces, place it on a plate and set aside.

5. Add green peppers, red peppers, and onions to the pot and stir-fry evenly, and start to reduce the juice over high heat.

6. Add a small spoonful of salt to taste, then add a small spoonful of chicken essence and stir-fry evenly. Finally, place the large plate of chicken on the grilled naan and serve.