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The chicken is brightly colored, with smooth and spicy chicken and soft, glutinous and sweet potatoes. It is spicy and fragrant, thick and thin.
It is also economical and suitable for family and friends gatherings.
Chinese name: Xinjiang Large Plate Chicken Main ingredients: fresh chicken, potatoes, mushrooms, green and red pepper Category: Xinjiang Cuisine Taste: Spicy Sharing Encyclopedia Business Card: Dishes Introduction Xinjiang Large Plate Chicken originated in the early 1990s, and the original place of Xinjiang Large Plate Chicken is
Shawan County, Xinjiang, it is said to come from a local halal restaurant.
However, Xinjiang Big Plate Chicken soon became popular throughout Xinjiang. Almost every household has someone who can cook it. It is as popular as every household in Sichuan who can cook twice-cooked pork.
More than ten years have passed, and Dapan Chicken still maintains its fresh vitality and is generally recognized by everyone and remains popular for a long time.
Let me introduce to you how to make two large chicken dishes.
Method 1: Ingredients: Xinjiang Chicken Ingredients Album (14 photos): One fresh chicken (preferably killed alive), four potatoes, mushrooms, four green and red peppers, some onions, ginger, garlic, and a handful of coriander.
A handful of Sichuan peppercorns and Chaotian peppers (varies from person to person), a few belt noodles (widely drawn strips). The first step in the production process is to cut the fresh chicken into one-inch square pieces.
Have all the ingredients ready.
The second step is to heat the oil. There should be enough oil to fry the peppercorns thoroughly.
The third step is to add chicken, onion, ginger, garlic, and chili pepper.
Stir-fry for a few minutes, pour soy sauce and water (the water must be enough, otherwise there will be no soup, and the belt noodles will not taste good). Step 4 of Xinjiang Large Plate Chicken, add sugar, salt, cooking wine. Step 5, add mushrooms and start stewing.
15 minutes.
(The tenderness of the chicken varies.) Step 6: Pour in the potatoes and continue to cook over low heat until the potatoes are cooked.
Step 7: Add green chili pepper and red chili pepper.
It plays a coloring role, and the spiciness is mainly from the Chaotian pepper.
Step 8: After stir-frying for a while, it’s ready to serve!
Plate it!
(The bigger the plate, the better. The wider and thinner the noodles, the better. You can pour the noodles on the chicken.) Step 9. Finally, take a look at our side dishes. Tomatoes mixed with sugar can relieve the spiciness, otherwise it will be too much.
Get a beer or a cold drink ready!
Method 2: Xinjiang Large Plate Chicken with Different Flavors Picture Book (22 photos) First, turn on the heat, put the pot on the stove, pour in the oil, when the oil is mature, pour in the white sugar (this is used for coloring), at this time, the master chef
Don't stop stirring with your hands, so that the white sugar and hot oil can be mixed together. The time should not be too long, otherwise, the sugar will be bitter and the coloring effect will not be very good. Then
It will affect the image of the entire dish.
After stirring for about 30 seconds, take the time to pour the chicken pieces in. When you first put them into the pot, you will find that the pot is crackling and shaking. The chicken pieces need to be constantly stirred so that they can be evenly colored!
When it is 8 ripe, put it on a plate and wait.
Next, we still need to heat the oil. It’s time to put the potatoes in the pot. Don’t hesitate. Just listen to a very crisp sound: tsk--la. The white, fat and round guys in the pot are mixing with the oil lively. Looking at the color,
From light to dark, from white to yellow, a special aroma is created. Don't cook the potatoes for too long, otherwise, if they are too rotten, it will affect the overall image.
Pour it into the plate and wait.