xinjiang cuisine

saute spicy chicken

one?

main ingredient

one Sanhuang chicken (about 2 kg)

auxiliary material

one big potato (the quantity is as you like)

a little red pepper, a little onion

a little ginger, 2 spoonfuls of Pixian bean paste

a small handful of dried pepper

anise cinnamon

soy sauce beer

. After cleaning the chicken, chop it into small pieces (a child in Xinjiang said that the pieces I chopped were too small), blanch it with boiling water to remove blood and dirt

2. Cut the dried pepper into sections and slice the onion and ginger

3. Put two tablespoons of oil in the pot, add pepper after the oil is warm, fry it with low heat and take it out

4. Add 1 tablespoon of sugar and stir quickly to melt the sugar

5. When the sugar turns brown slowly, pour the chicken pieces and stir fry quickly

6. Add bean paste, dried Chili and onion ginger and stir fry, and add 1 tsp of soy sauce and stir fry evenly

7. Pouring beer into the pot is not enough for chicken (the beer is going to be poured more when it volatilizes)

8. Add two star anises and a piece of cinnamon, bring the chicken to a boil, and simmer for 2 minutes on low heat (in the meantime, I have to open the pot to see, I'm a novice and I'm afraid to dry the pot, so I'll add some beer if it's going to dry up)

9. Peel the potatoes and cut into pieces, stew the chicken until it is 8% cooked, add some salt to taste, and pour the potato pieces into the pot and stir-fry evenly

1. Continue to stew for about 15 minutes, and when the potatoes are cooked, add the diced green and red peppers and stir well, and then serve.