Today I would like to share with you a traditional dish, the authentic recipe of Xinjiang chicken. Xinjiang chicken is mainly cooked with chicken nuggets, potato chunks, and green and red peppers. Finally, the soup is used to serve it with belt noodles. , the same dish, including meat and vegetables, soup and noodles, a classic way of combining meals, an economical and affordable dish for eating meat in a big bite and drinking a lot. Below I will share with you how to do it in detail. Friends who like it can come and learn it.

Xinjiang Large Plate Chicken

1. For authentic large plate chicken, the chicken pieces must be large. If you make it at home, you can chop it into smaller pieces. After mincing, soak it in clean water to bleed. water, it takes about 20 minutes. Soaking in water is the simplest and most effective way to remove the fishy smell. Although blanching is very effective in removing the blood water, it is easy to lose the chicken fat and the finished dish will not be fragrant enough.

2. The soaked chicken pieces become very white, tender and elastic. We wash them several times with running water. After washing them thoroughly, squeeze out the water and set aside.

3. Next we prepare the auxiliary ingredients. Cut two potatoes into even hob pieces and soak them in water to avoid oxidation and blackening. Cut one green pepper and one red pepper into hob cubes to add color to the dish. Cut two green onions into sections, cut off the roots of the Chinese cabbage, wash the sediment with clean water and cut them into sections.

Cut the ginger into slices and put it into a bowl. Add a few bay leaves, one star anise, a handful of dried chili peppers and a small handful of green peppercorns. Then prepare an appropriate amount of braised noodles for later use. The braised noodles should be pulled short. Slightly thicker and very similar to belt noodles, braised noodles are often used instead in Henan.

4. After all the ingredients are ready, we start cooking. Heat the pot and add vegetable oil to the pot. After the pot is slid, pour out the hot oil and add more cold oil. When the oil temperature is 50% hot, put Add ginger slices, pepper and other spices, stir-fry over low heat until the pepper skin is slightly shiny and red. Add the chicken pieces and stir-fry over medium heat for 3 minutes to dry out the water in the chicken pieces.

5. When the chicken pieces spit out a lot of fat and smell the meat aroma, add a few grains of rock sugar, break the rock sugar and continue to stir-fry until all the rock sugar melts. Add two spoons of doubanjiang and stir-fry the doubanjiang. Color and red oil, color the chicken pieces. If the color is not red enough, add a little dark soy sauce and stir-fry the color evenly.

6. Then pour 10 grams of cooking wine along the edge of the pot to remove the fishy smell, continue to stir-fry a few times, and use the alcohol to evaporate to take away the fishy smell. At this time, the chicken pieces have been fried until they are 7 mature, and added to the pot Appropriate amount of water, enough to cover the chicken pieces.

7. Add 10 grams of light soy sauce, 4 grams of salt, and 3 grams of sugar to enhance the freshness. Pour the potatoes into the pot and simmer together. The potatoes can make the soup thicker and more fragrant. After boiling, turn to high heat. Simmer over medium heat for 10 minutes.

After 10 minutes, pick out the spices in the pot, turn to high heat to reduce the juice, then add the green onions and green and red peppers, add an appropriate amount of chicken essence to taste, and press the green and red peppers and green onions onto the chicken pieces. Next, simmer over low heat for 1 minute, simmer the green and red peppers until the onions are fragrant, then serve on a plate.

8. Belt noodles are usually served when the chicken nuggets are almost finished. Pull the two ends of the noodles with your hands and stretch them. Don’t stretch them too thin. A slightly thicker one will make it more delicious. When the noodles are all chewy and the white hard core is about to disappear, add some cabbage or spinach, blanch it slightly and serve.

Technical points:

1. It is best to soak instead of blanching to avoid losing the chicken fat and making the finished dish not fragrant enough.

2. It is best to fry the sugar color in advance to facilitate observing the color and avoid frying.