saute spicy chicken is a traditional dish in Xinjiang. As long as you eat in restaurants opened by Xinjiang people, you must order saute spicy chicken and mutton kebabs, which are a unique local specialty food. The main ingredients are fresh chicken pieces and potato pieces. The dishes include spicy and smooth chicken and soft waxy sweet potatoes, which are spicy and fragrant, coarse and fine, and economical. Today, I will share this Xinjiang specialty food saute spicy chicken.

First, prepare half a chicken, rinse it with clear water to remove the blood and impurities left on the surface, and then cut it into pieces of moderate size. The chicken pieces on a big plate should not be cut too small, and it is best to use Sanhuang chicken. This chicken is tender and smooth, with crispy skin and soft bones, and the finished dish tastes better. After cutting, put it in a bowl for later use.

to prepare this dish, other ingredients are needed. The most important thing is potatoes. Sanhuang chicken with potatoes has a unique taste. Two beautiful potatoes, clean the soil on the surface, cut into hob pieces, which are about the size of chicken pieces. Prepare an appropriate amount of green onions, wash them and cut them into thick slices with an oblique knife, several cloves of garlic, peeled and cut them in half, a piece of ginger, peeled and washed and cut them into ginger slices and a green pepper. After washing, cut it into sections with an oblique knife, and one quarter of the onion is enough. Cut it into small pieces, appropriate amount of dried peppers, and cut it into Chili sections. You can prepare a little if you like spicy food, adjust it according to your own taste, and put a few fragrant leaves and star anise in a bowl for later use.

then blanch the chicken pieces to prepare a wok, and add a proper amount of clear water to the wok. Blanching water can fix the shape of the chicken pieces and remove fishy smell. It should be noted that the chicken pieces need cold water to be put into the wok, so that the blood can be removed more thoroughly, so that the meat quality is not old, and the protein and nutrients in the chicken can be locked. After the chicken pieces are put into the wok, open a big fire to slowly boil the blood out, and the water is boiled.

then j, clean the wok, add enough cooking oil when the wok is hot. When the oil temperature is 4% hot, pour the prepared fragrant leaves, star anise, onion segments, garlic and ginger slices into the wok, stir-fry them slowly, and then add the dried Chili segments and appropriate amount of bean paste to stir-fry the red oil, which can effectively remove the raw bean flavor of the bean paste, and then stir-fry them.

Next, seasoning, add a proper amount of soy sauce for color matching, add cooking wine, you can add a little more to remove fishy smell, then add a proper amount of boiling water, the amount of which is equal to that of chicken nuggets, and it must be hot water. Then, put the cut potatoes into the pot, add a proper amount of sugar and chicken powder to refresh them, and add a little salt to increase the bottom taste, not too much, because the bean paste itself is very salty, and a little pepper is used to add flavor and turn them over.

after 25 minutes, you can smell the thick fragrance by opening the lid, then put the prepared onion and green pepper into the pot, stir-fry them evenly until the green pepper and onion are cut off, and then turn off the fire and serve delicious.

A delicious big plate is made. Generally, dishes with potatoes do not need to be thickened with starch, because potatoes themselves contain a lot of starch. Just stew the starch of potatoes, and the soup will be thick enough. When cooking this dish, pay attention to the heat when cooking chicken, so as to ensure that the chicken is more thorough and soft. Friends who like it will try it quickly.