When I entered the military camp as a soldier, "Xinjiang Shawan Large Plate Chicken" was on the menu for the first week. I was very happy that I could finally eat large plate chicken. Because I was busy training, studying, and living every day, but I forgot that there was a large plate chicken on Wednesday.

We were eating chicken. At noon, we entered the canteen. A large plate of fragrant chicken was placed on the table. We sat in a square position with our backs straight. The waiter did not give instructions, so we did not dare to move our chopsticks. We did not even dare to look at the large plate of chicken.

When we heard that we started to eat, we took our chopsticks. Only the squad leader ate the large plate of chicken first before we dared to eat it. We couldn't have no rules. When I ate the large plate of chicken, it was spicy, chewy, and so delicious.

It's unique and very delicious. I completely fell in love with the "Xinjiang Shawan Chicken".

On Saturday afternoon, we took 3 hours off, made an appointment with some comrades, and bought 2 native chickens at the market, which weighed 12 pounds. I have a comrade whose home is next to the army, so we gathered at their home.

, I started busy making Xinjiang chicken. At that time, I plucked, cleaned, cut into pieces, and blanched the chicken in one go. One of the cooks started frying it on a high fire. We laughed and played lively.

But we were anxiously looking forward to the large plate of chicken being fried quickly. We only took 3 hours off, and the time was very tight. After 30 minutes, the large plate of chicken was fried, and the aroma of the fried large plate of chicken filled the air.

, The large plate chicken is simply intoxicating. We are like savages in the primitive forest, eating voraciously. Now we are not restrained and eat freely. The large plate chicken is so delicious!

My mouth is full of oil when I eat it, my head is sweaty because of the spicy taste, but my heart feels warm.

Xinjiang's large plate chicken is very famous. I think everyone should know that even though so many years have passed, I still can't forget or forget that moment of memory. It is my favorite taste. It is still fresh in my memory and deeply rooted in my heart.

Falling in love with "Xinjiang Shawan Chicken", many people must have questions?

Is it difficult to make large plate chicken?

If it is not cooked well, it will cause problems such as burning, bad taste, and bitterness.

In fact, making delicious food does require certain skills. Without further ado, I will share with you the delicious and detailed recipe of "Xinjiang Shawan Large Plate Chicken" to make it more nutritious and delicious. Everyone is welcome to collect and try to make it.

Ingredients: 1 native chicken Ingredients: 2 potatoes, 1 onion, 1 green chili, 1 garlic, 1 small piece of ginger, a bottle of beer, a little chives Seasonings: red pepper skin, peppercorns, cooking wine, old

Appropriate amount of soy sauce, light soy sauce, sugar, pepper, cooking oil, and salt ①: Wash the native chicken, chop it into uniform pieces, soak it in cold water for half an hour, remove the blood inside the chicken pieces, take them out and put them in a basin

Control the moisture and set aside.

——(Note, chop the chicken pieces and soak them in cold water for half an hour).

②: Pour cold water into the pot, pour in the chicken pieces, and remove the chicken pieces after the water boils.

——(Note, pour cold water into the pot and pour in the chicken pieces, so that the blanched chicken pieces will not burn).

③: Cut the green onions into cubes, mince the garlic and ginger and soak them in a little cold water. Cut the potatoes, onions and peppers into cubes and set aside.

④: Pour oil into the pot, pour in the sugar, stir it back and forth with a spoon, then turn to low heat, when the sugar color bubbles, quickly add the dry chicken pieces and stir-fry back and forth, the frying time should not be too long.

(Note that the frying time should not be too long. If the frying time is too long, the meat will become old, stale, and unpalatable. This is the key skill of this dish).

⑤: Add green onions to enhance aroma, stir-fry for a few times, pour in ginger and garlic water, add dried chili peppers, peppercorns, light soy sauce, dark soy sauce, beer, and cover the chicken pieces with water.

——(Note, pour water to cover the chicken pieces, this is the key skill of this dish).

⑥: After simmering on low heat for 20 minutes, add white pepper, thirteen spices, potatoes, small peppers, cover and simmer for ten minutes, turn to low heat, reduce the juice to the right soup, add chopped onions and

Green peppers, turn to high heat and stir-fry quickly to reduce the juice. Add an appropriate amount of salt to taste while reducing the juice. Stir-fry until the soup thickens, then turn off the heat and serve on a plate. Sprinkle with chopped green onions to garnish and add flavor. "Xinjiang Shawan"

Big Plate of Chicken" is ready.

——(Note that onions and green peppers need to be added when the juice is finally collected, and salt is also added at this time, so as to ensure that the prepared Xinjiang chicken is delicious and tender at the same time).

"Xinjiang Shawan Large Plate Chicken" is very different from home-cooked Large Plate Chicken. This is the main reason why families cannot make delicious Large Plate Chicken. Mainly, they need to master four major skills: 1. Put the chicken under cold water

I think when many people blanch chicken nuggets, they wait for the water to boil before pouring the chicken nuggets into the blanching water. In fact, this method is wrong. You should add cold water before adding the chicken nuggets, and then take it out after the water boils.

Chicken nuggets, this ensures the freshness of the chicken nuggets. Blanching them in hot water is easy to make them burnt, and the meat is not tasty and affects the taste.

2. When frying the chicken pieces, add beer. The function is to remove the fishy smell and keep the tenderness. Generally, it is better to fry the chicken with beer. Beer is a type of beverage brewed with germinated barley as the main raw material.

Regular drinking can relieve heat and heat, help digestion, whet the appetite, increase appetite, make the meat of the chicken more tender and smooth, and preserve the moisture of the chicken.

3. Stir-fried large-plate chicken without bean paste. The authentic method is to stir-fry with sugar-colored bean paste. There is no need to stir-fry with bean paste. Stir-fried large-plate chicken with bean paste will have a flavor of bean paste and lose the original flavor. It will

The original soul is missing.