saute spicy chicken is a familiar delicacy for foodies. Xinjiang saute spicy chicken is a well-known dish. Saute spicy chicken is mainly made of chicken and potatoes. For many friends, this dish is perfect for family gatherings. Let's share my home-cooked saute spicy chicken.

Prepare ingredients: 1 chicken, 2 potatoes, a little green pepper and onion

Condiments: pepper, salt, monosodium glutamate, five-spice powder, dried pepper, Chili powder, fragrant leaves, ginger, garlic, soy sauce and cooking wine

Clean chicken and potato and cut them into pieces, clean green pepper and onion and cut them into pieces.

After adding water to the pot, put the chicken into the pot, add a little cooking wine and boil for about 5 minutes. Remove the chicken and drain it for later use.

Heat oil in the pan, stir-fry the prepared aniseed, onion, ginger and garlic, and then stir-fry the chicken together for a while.

add appropriate amount of boiling water and cook for about 5 minutes, then add potato pieces and cook for about 2 minutes on low heat.

Cook the chicken until it is cooked, add green pepper, onion, salt, monosodium glutamate, soy sauce and spiced powder, and then collect the juice over high fire.

spicy and delicious home-cooked saute spicy chicken can be enjoyed. Does this saute spicy chicken look appetizing? Welcome everyone to comment and forward! !

The full name of saute spicy chicken is actually Xinjiang saute spicy chicken. You see, the origin is clearly introduced in the name. This dish is said to have originated in Shawan County, Xinjiang. I don't know when it began, but I know that a successful saute spicy chicken is bright and attractive, rich in color, spicy and delicious, smooth in entrance, soft and waxy in potatoes, delicious with traditional belt noodles and top-grade with rice.

Let's talk about how to make a large plate of chicken in our kitchen.

Ingredients: 1 Sanhuang chicken, potato, green pepper, onion, ginger, garlic, star anise, cinnamon, fragrant leaves, dried pepper, pepper, onion, ginger slices, soy sauce and sugar (Sanhuang chicken tastes soft and easy to cook, which is a good material for making saute spicy chicken. If you use free-range local chicken to make meat, it will be more compact and chewy, but it will be cooked. (If the purchased chicken is of good quality, the blanching step can be omitted.)

2. Pour more cooking oil into the pot, add a tablespoon of fine sugar after the oil is heated, stir-fry slowly until the sugar turns amber, then pour the chicken pieces in, turn to medium fire and stir-fry quickly until the chicken pieces are colored. (When frying sugar, use a medium-small fire, and stir it constantly during the frying process to make it evenly heated. Pay attention to the color of the sugar, and it will be fine when it turns amber.)

3. Pour all the star anise, cinnamon, fragrant leaves, dried Chili, pepper and onion ginger slices into it to stir-fry until fragrant, and add a proper amount of soy sauce to stir well.

4. Pour in clear water that is not enough for all the chicken pieces, and bring to a boil with high fire. If there is floating foam on the surface, remember to skim it off, and then turn to low heat for about 25 minutes.

5. Add potatoes peeled, washed and cut into hob pieces, add salt, pepper and spiced powder to taste, and continue to cook for about 1 minutes to let the potatoes stew.

6. Wash the green and red peppers, cut them into large pieces, add them, stir-fry until they are cut off, turn to high heat, and thicken the soup. (It's good to thicken the soup, don't dry it too much, it's just delicious to have some juice with the staple food.)

A delicious saute spicy chicken is ready, and it smells delicious. Let's eat it quickly. .

The saute spicy chicken was so delicious when I went to school for the first time or when I didn't know how many times I ate it last Wednesday. Sauteed chicken is one of the most successful cooking styles in my opinion, especially the noodles inside, which are covered with soup with strong chicken flavor and slightly spicy feeling. It's delicious! How to cook saute spicy chicken?

first, prepare materials: cut Sanhuang chicken, slice ginger, peel garlic, peel potatoes, cut green and red peppers, cut onions, pepper, star anise, dried peppers, salt, sugar, cooking wine, soy sauce and cooking oil.

(The belt surface can be made by yourself, that is, with flour and a little salt, the dough is a little harder than usual. After half an hour, you can pull, roll or cut the dough into a thin dough as wide as a belt, and then cook it in boiling water. )

That's my own convenient and quick way to cook a large plate of chicken at home. Basically, I mix the noodles in advance, and then I have time to cook the chicken and so on. When it's almost cooked, the noodles can be cooked, and a gas stove and an induction cooker at home can be easily done.

Smooth and slightly spicy chicken, soft and glutinous potato pieces, and noodles wrapped in soup. Interested friends can try it for themselves. If you know any other similar food, please let us know in the comments. Little friends who are interested in food, healthy eating and food anecdotes can pay attention and praise, and share interesting and useful related content together in the future!

As a native of Yuncheng, it is essential for you to go to the street to see a restaurant, which is a large-scale chicken shop. However, in the impression of most foreigners, talking about saute spicy chicken seems to only think that this is a regional cuisine in Xinjiang. However, it seems to be true. After spreading from Xinjiang to Yuncheng, Shanxi, this kind of pasta is as popular as Xinjiang, so many people think that the origin of saute spicy chicken is Yuncheng.

Although the saute spicy chicken looks colorful, in fact, it is the gluten of the noodles that ultimately determines the taste of this pasta. Otherwise, even if your chicken stew is delicious, it will taste bad with inelastic noodles, especially in Shanxi, where people specialize in making noodles. I haven't been to Xinjiang to eat the saute spicy chicken there either. I wonder if the taste is much different from that made in our hometown of pasta? My favorite is very tender chicken, accompanied by very soft stewed potato pieces, and put it in your mouth with a chopstick noodle. Can you imagine that kind of beauty?

I personally make saute spicy chicken when I have time at home. Now there are many ready-made ingredients for saute spicy chicken in the store, which is very convenient for many people who want to eat delicious food now, saving a lot of troubles in seasoning, just preparing the side dishes. But if you don't want to eat the spices outside, you can also prepare some spices yourself. Buy chicken in the supermarket, then cut off the chicken head and feet first, and prepare potatoes and green and red peppers. It is of course the best if you can cut hob blocks. It doesn't matter if you can't, just cut the potatoes into pieces about 3cm wide and 2 cm thick.

Cut the bought chicken into pieces, just the same size as potatoes. If you like tomato flavor, you can also prepare some tomatoes, but cut it into pieces and mash it as much as possible. Spices We need to prepare onions, ginger, garlic and dried peppers, add some cinnamon and star anise, and fennel, and of course, pepper, and prepare a bottle of beer. That's all the ingredients. Chicken must be cooked in hot water with ginger slices, which can remove the fishy smell to a great extent. After picking it up, add oil in the pan, put the sugar in it and fry it until it looks dark red. After stirring it evenly, put all the spices prepared above.

It's mainly garlic and ginger, as well as those dry goods. Tomato sauce is added at last, and stir-fry all the time. When the chicken pieces look discolored, add onions, and then add some fragrant leaves. When beer is poured in, it is required to drown the chicken pieces. After that, we need to put a little soy sauce and salt on a medium fire for about 15 minutes. After opening the lid, put the potato pieces into the pot to cook, because the potato pieces are very easy to cook and soft, so the time should not be too long, just ten minutes, and then put the green pepper into the pot to fry for about three minutes when it is about to go out.

Of course, the noodles made by ourselves are the most suitable. The material used is 2 grams of medium-gluten flour, and four spoonfuls of cooking oil. In addition, some water and salt are prepared, all of which are mixed together and stirred into dough. After being covered with plastic wrap, they are placed in a warmer place for 2 minutes. Then press the noodles flat on the chopping board, then cut the noodles into strips about 1.5cm wide. After boiling in hot water, you can stretch the cut noodles by hand and put them in for cooking.

Besides mutton kebabs, the most authentic representative of xinjiang cuisine is Xinjiang saute spicy chicken. There are many origins of saute spicy chicken in Xinjiang. One argument is that this dish was originally a famous dish in the Qing court. With the recovery of Xinjiang by the famous Zuo Zongtang, the practice of saute spicy chicken was also introduced. Another way of saying it is that its predecessor is Sichuan spicy chicken. With the coach drivers running to Xinjiang, soup and noodles were added to the spicy chicken at their suggestion, and the drivers ate the soup with noodles, which was delicious and full. Moreover, because the chicken is full, it needs a big plate to hold it, so the "big plate chicken" is famous. To make saute spicy chicken in Xinjiang, you must use Sanhuang chicken, because this kind of chicken is fat and delicious, and it tastes big and has a heroic feeling of Xinjiang people.

raw materials: Sanhuang chicken; Potato; Green onions; Ginger; Garlic; Spicy skin; Amomum tsao; Zanthoxylum bungeanum granules; Illicium verum;

seasoning: rapeseed oil; Salt; White sugar; Cooking wine; Monosodium glutamate (optional);

Xinjiang saute spicy chicken practices and steps. Thank you for inviting me! !

when I saw this question, I ran in and looked through the answers of all the respondents specially, and found that everyone seemed to have their own ways! So how to make authentic Xinjiang saute spicy chicken? To this end, I specially asked my peers, and here I share an authentic practice with you!

Prepare ingredients:

1. Wash a domestic chicken or a Sanhuang chicken and chop it into pieces of similar size (remember to remove the chicken oil)

2. Cut a proper amount of fresh potatoes (because fresh potatoes are easy to keep their shape in the pot and will not be stewed like old potatoes) into larger pieces

3. Cut a proper amount of green peppers and red peppers (preferably with smooth surfaces). Because this kind of pepper will not be too spicy to eat, and it will also bring some sweetness.) Cut the water-chestnut slices

4. Appropriate amount of belt noodles

Production steps:

1. Boil the chopped chicken with water to remove the blood in the chicken and reduce some fishy smell. It is best to add some cooking wine to it. Just leave the water until it changes color (or leave it out, and marinate it with sugar, spices and beer before frying)

2. Add a proper amount of crystal sugar, slowly boil it to brown with low fire, and then remove the sugar color

3. Add a spoonful of rapeseed oil and a spoonful of vegetable oil into the pot, add green pepper after oil heating, fry it with low fire, then remove it and discard it, then add chicken pieces and slowly simmer it. Stir-fry garlic slices, dried peppers, fragrant leaves and star anise for a few times, then add a small amount of Dandan Pixian bean paste and Tintin Chili sauce

5. Add salt, white pepper, appropriate amount of soy sauce, appropriate amount of yellow wine, boiled sugar color, the ratio of yellow wine to clear water is best 2: 1, and the amount of water is mainly chicken pieces (salt should be less, because bean paste, spicy sauce, soy sauce, When the chicken is cooked to 7-8% maturity, cut the potatoes, stir-fry for a few times, then continue to cover and simmer

7. After the potatoes are cooked, add the green pepper, add monosodium glutamate, stir-fry over high heat, and stir-fry until the soup is thick, then take out the pot! (The monosodium glutamate should be put last, so that the taste will not volatilize too much, and the monosodium glutamate will produce substances harmful to the human body if it is put too early.)

8. Boil water in the pot, put a little oil and a little salt into the belt, cook it with a small fire, and the cold water will be too cold, and then you can eat it together in a large plate of chicken!

Remarks (1. Chicken cooked with rapeseed oil is much brighter

2. The effect of using rock sugar is better than that of using other white sugar or cotton sugar. The color of the sugar boiled with rock candy is bright and shiny

3. Remember not to cook the chicken with big fire, because the chicken cooked with big fire tastes very wood and old, while the chicken cooked with small fire is much tender. If you don't believe it, you can try it

4. The purpose of putting green and red peppers is not only because of matching colors, but also because they contain a small amount of sugar, which can play a certain role in refreshing dishes) < P thank you !

There are many ways to cook saute spicy chicken, but I feel that the saute spicy chicken cooked here in Xinjiang is still a very famous special dish in Xinjiang. The main raw materials are chicken nuggets, potatoes, slightly spicy and delicious, and potatoes are soft and waxy, which is perfect with a belt surface.

specific method

1: One Sanhuang chicken is about 1kg, cleaned and chopped, 5g potatoes are peeled and cut into hob blocks, 3g trunk peppers, 1g prickly ash, two star anises, a little cinnamon, a little bean paste, garlic, ginger, green onions, green peppers and onion blocks.

2: add cold water to the pot, add chicken pieces of water, skim off the floating foam, and take out for later use.

3: Heat the pan, add a proper amount of clear oil, add 2g of rock sugar and stir-fry the sugar color. When the rock sugar starts to turn red and bubbling, add chicken pieces and stir-fry until the water is removed. Add a proper amount of bean paste, trunk pepper, Chinese prickly ash, star anise and cinnamon to stir-fry, then add onion, ginger slices and garlic cloves and stir-fry for about one minute, and add a proper amount of water. Just add potatoes to the pan and start seasoning, and add a proper amount of salt. When one third of the soup in the pot is left, add the green pepper, onion and minced garlic and stir well, and then the pot can be served (the soup should not be too dry, as shown in the above picture). The above is just a personal practice. I hope friends from all walks of life can make various suggestions and share them with you.

The little friends living in the northwest provinces and cities are most familiar with saute spicy chicken. Almost every street with restaurants has at least one shop selling saute spicy chicken. This spicy, coarse and fine meal has gradually spread from its origin to the whole country. Saute spicy chicken was originally a famous dish in Xinjiang, also known as Shawan saute spicy chicken. The main ingredients are chicken pieces and potato pieces, which are cooked together with belt noodles. After this dish is made, it is colorful, smooth and spicy, and the stewed potatoes are soft, glutinous and sweet, so it is not greasy.

today, we are going to talk about the home-cooked version of Xinjiang saute spicy chicken, which reduces the types of seasonings and narrows the main ingredients to chicken legs, green peppers and potatoes.