the ingredients of saute spicy chicken are potato, green pepper, dried pepper, pepper, cinnamon, fragrant leaves, ginger, onion, garlic, crystal sugar, star anise, salt, soy sauce, cooking wine and bean paste. Saute spicy chicken is a special food in Shawan City, Tacheng District, Xinjiang Uygur Autonomous Region. It originated from Jianghu dishes in roadside restaurants in Xinjiang in the 198s. It is mainly made of fried chicken pieces and potato pieces, and is also served with Xinjiang belt noodles.

after more than 2 years of development and evolution, in Xinjiang, you can not only eat the classic "potato chicken" of large-scale chicken, but also eat the deluxe version of large-scale chicken, the upgraded version of "mushroom chicken, pickled chicken, cowpea chicken, rolled chicken, kelp chicken, fried nang chicken, frozen tofu large-scale chicken, chicken with chicken blood cake" and so on.

Xinjiang saute spicy chicken is usually fried first and then stewed. After cooking, the delicious chicken pieces with burnt skin are mixed with bright colors of green pepper and red pepper, and the potato starch mixed in the soup absorbs the greasy. Pick up the wide and thin noodles with chopsticks and stir them in the soup for a few times, and they are immediately surrounded by dense soup, spicy and delicious in the mouth, and all kinds of flavors come to the tip of the tongue.

Xinjiang saute spicy chicken has a unique and novel taste, which not only has the rough and heroic spicy taste that northwest people like, but also combines the hemp taste on the tongue of the old Sichuanese.