If it is a whole chicken, try making a large plate chicken, my favorite!

How to make Xinjiang large plate chicken

Ingredients: fresh chicken Only (preferably killed alive), four potatoes, mushrooms, four green and red peppers, some green onions, ginger and garlic, a handful of Sichuan peppercorns, and a handful of Chaotian peppers (it varies from person to person, haha)

No. The second step is to fry the peppercorns thoroughly.

The third step is to add chicken, green onion, ginger, garlic and chili pepper. Stir-fry for a few minutes, then pour in soy sauce and water (the water must be enough, otherwise there will be no soup and the skin will be too noodles and it will not taste good)

The fourth step, add sugar, salt and cooking wine

Step 5, add mushrooms and start simmering for 15 minutes. (The tenderness of the chicken varies)

The sixth step is to pour in the potatoes and continue to cook over low heat until the potatoes are cooked.

In the seventh step, pour in green chili pepper and red chili pepper. It plays a coloring role, and the spiciness mainly comes from Chaotian pepper.

Step 8: After a little stir-frying, it’s ready to serve! Plate it! (The bigger the plate, the better, the wider and thinner the noodles, the better. You can pour the noodles on the chicken)

Step 9, finally, take a look at our side dishes, tomatoes mixed with sugar, you can To relieve the spiciness, otherwise prepare more beer or cold drinks

Authentic Xinjiang chicken recipe

Simple and easy to learn, the first time success rate is over 80%.

Ingredients: chicken, some Chaotian peppers (dried), 2 green peppers, 2 potatoes, ginger slices, half a bag of large bean paste (must be spicy, I used Pixian Douban Sauce, very fragrant), sugar, soy sauce, chicken essence, peppercorns, aniseed, 1 bottle of beer.

Method:

1. Cut the chicken and potatoes into cubes, and chop the green peppers. If you are using a whole chicken, you will have to work hard. I suggest you just use quick-frozen chicken wings or drumsticks at home. It is convenient. From personal experience, chicken wings (wings) are the most delicious when made, and that is a large plate of chicken wings.

Boil the chicken in water first until it turns white and set aside. This will make the chicken softer and more tender, and shorten the stewing time.

2. After the oil is hot, add 2-3 tablespoons of sugar. When the color turns red (the sugar has melted), add the chicken and stir-fry. When the chicken turns red, add a little soy sauce and stir-fry for a while.

One of the purposes of doing this is to color the chicken so that the color of the chicken is better. In addition, the sugar and soy sauce can be added first to add some flavor and remove the fishy smell.

Be careful not to use too much heat. Add the chicken as soon as the sugar melts. Don’t fry for too long. It will be ok if it is evenly colored. Otherwise, it will be easily burnt and it will be over. .

3. Add other ingredients. Look at my order: 1 bottle of beer (add the beer first because you are afraid that the chicken in the pot will become mushy over time), half a bag of bean paste (according to your personal taste, add more if the taste is strong, less if the taste is light), Chaotian pepper , peppercorns, ginger slices, aniseed. Then start stewing.

Note: Use the whole bottle of beer and do not add water. The chicken produced in this way will be very fragrant but will not smell of alcohol and the chicken will not fall apart. If you make a lot of chicken, you can add more beer.

4. Hey, noticed, some things haven't been put away yet. Simmer for about 10 minutes. When the soup is slightly reduced, add the potatoes and continue to simmer.

Why do you put the potatoes in later? Because it takes a long time to stew the chicken. If you put the potatoes in at the beginning, when the chicken is done, the potatoes will become pureed, and the whole plate will become mushy, which is ugly.

5. Stew and stew, stew and stew, after another 10-20 minutes or so, half of the soup will be left. At this time, taste the potatoes. They should be soft and the flavor should be absorbed. Poke the chicken with chopsticks and it should be almost done. Stir-fry continuously until the soup thickens. Add green pepper and some chicken essence, stir-fry a few more times and take it out of the pot.

It’s done. The green pepper is added last. In fact, it has no effect on the taste. It’s just for good looks. In this way, the whole plate of chicken has red (chili pepper, chicken), green (green pepper), and yellow (potato) ), looks appetizing.

If you make a lot of soup, you can make some belt noodles to eat. I bought naan and cut it and put it on the bottom of the plate. I poured the chicken on top. After the chicken was almost eaten, the naan was soaked very soft. It's ready to eat. If you can’t buy naan, you can use sesame cake instead, but the taste is not as good as naan.

It’s actually not complicated, just pay attention to a few points: don’t fry the chicken until it becomes mushy, be sure to stew it in beer, and don’t put the potatoes and green peppers too early.

By the way, I didn’t use salt, because soy sauce and bean paste are very salty. If you add too much doubanjiang, it will be salty enough, and you won’t be able to eat it if you add more salt.