The red oil covers the tender chicken with bright color.

Smooth and tender chicken and soft and sweet potatoes, spicy with flavor.

Highlights: be sure to save the soup for the noodles!

The practice of Xinjiang large plate chicken is not difficult, from time to time at home to do, hit the teeth, the following specific practices to share with you, chicken tender and flavorful, easy to do, it is worth your time to learn.

Dai Pan Chicken

Preparation ingredients: chicken, potatoes, thread pepper (green pepper), spicy skin, naan, belt noodles, rock sugar, salt, leather teeth, soy sauce, cooking wine, peppercorns, herbs, incense leaves, cinnamon, grass fruits, beer, star anise, daikon, green onions, ginger, garlic

About the hot pepper skin and leather teeth

Hot pepper skin is said to be this kind of red dried chili peppers, to be in advance with Warm water soak, will absorb water expansion, full blood resurrection of the spicy pi zi hotness is five stars oh.

PiYaZi is the Xinjiang people to onion called, eat up very outlaw strength.

The authenticity of the chicken dish depends largely on the chili peppers and the peppers.

Practice:

1, in the pot add the right amount of water, cold water blanch chicken, fish out.

2, pour cooking oil into the rock sugar, fried sugar color.

3, pour the chicken into the pot, add soy sauce, cooking wine, ginger and scallion.

4, add other accessories and beer simmer for 15-20 minutes, the soup should not over the chicken, not enough if you can add water.

5, add potato cubes and simmer for about 15-20 minutes.

7, put the naan in the bottom of the plate out of the pot!

8, start eating, want to take a bite!

Smooth chicken, and then poured into a plate of belt noodles, jiaojiao thick soup, a mouthful, the flavor is simply perfect!

Xinjiang big dish chicken seems not too difficult food, in fact, there are a lot of tips:

1, chili pepper must choose Xinjiang Shawan line pepper, not spicy and fragrant, fried out of the color will be better to see.

2, the potatoes must choose the face of the potatoes, can be slightly fried, stewed to the potatoes slightly out of the sand , so that the belt surface wrapped in some soup with potato starch will be more delicious, double carbohydrates double happy.

3, loaded dishes on the plate is big enough, not big not big dish chicken.

4, the soul of the big dish chicken is this spicy skin, without this spicy skin is not to do the flavor of the big dish chicken, at best, is the braised chicken. Spicy skin after frying and stewing to absorb the soup, become soft, eat directly or clip hot steamed buns is also excellent it.

5, to use the whole chicken.