Big-plate chicken

Since the emergence of saute spicy chicken, it has quickly become popular in the north and south of the country. Everyone knows the saute spicy chicken in Xinjiang. Saute spicy chicken is the most famous in Chaiwobao, Yili and Shawan, so there are different versions about the origin of saute spicy chicken.

material

Sanhuang chicken 1 (about 2000g), 2 potatoes (about 45ml), 80g dried pepper, 2 teaspoons of pepper (10g), green pepper 1, red pepper 1, cinnamon 1, star anise 3, and grass grass.

working methods

1. Wash Sanhuang chicken, remove head, claws and buttocks, and chop into small pieces of about 3cm. Cut the onion into oblique sections and the ginger into thin slices. Cut the dried pepper into small pieces with scissors.

2. Peel the potatoes and cut them into 3 cm hob blocks. Wash red pepper and green pepper with clear water, and then cut into diamond-shaped pieces.

3. Turn the oil in the wok over medium heat. When it is 40% hot, add the white sugar, reduce the fire, stir-fry with a spatula until the white sugar bubbles, then put the chicken pieces in the pot and coat them with sugar evenly.

4. Put the soy sauce, onion, ginger slices, garlic cloves, star anise, cinnamon, pepper, tsaoko and dried chili into a wok and fry until the water in the chicken gradually dries.

5. Roll the potatoes into the pot, stir-fry until they are slightly colored, then pour in the right amount of water (just less than chicken) and salt, and then turn to low heat for about 30 minutes.

6. Finally, slice the red pepper and green pepper into the pot and continue to cook for about 10 minutes until the soup thickens.

skill

After eating saute spicy chicken in Xinjiang, they often mix delicious noodles in the remaining soup, or tear up the flower rolls and dip them in the soup of saute spicy chicken.