How to make pan chicken. What are the home recipes for pan chicken?

What are the home recipes for pan chicken? It is said that in the early days of liberation, a Sichuan cooking master, Master Zhang, came to Shawan County, Xinjiang and settled down to escape the war. He chose to open a small restaurant next to National Highway 312 and made a living selling fried noodles and mixed noodles. The business was good and bad. One day in the early 1980s, a long-distance bus driver came to his small shop for dinner and casually said to Master Zhang: "Fried noodles, the noodles are too dry. Please fry me a portion of spicy chicken, add more soup, and give it a try." I'll pull some noodles and mix them together'. This sentence reminded Master Zhang, so he spread it to ten people and hundreds of people, and this dish became a large plate chicken that is famous all over the country. Pan Chicken. How to make Pan Chicken. Home-style recipe 1

Chop the chicken into pieces, cut the potatoes into cubes, cut the onions into cubes, slice the green onions, chop the ginger and garlic, soak them in water, blanch the chicken for 2 minutes and take it out. , pour an appropriate amount of oil into the pot, add sugar and slowly fry until it changes color, stir-fry the chicken until it changes color, add green onions, pour ginger and garlic water, dried chili peppers, pepper powder, light soy sauce, dark soy sauce, beer and water, bring to a boil over high heat, add pepper , thirteen spices, salt and simmer for 30 minutes. Add potatoes and simmer for 10 minutes. Add green pepper, onion and chicken essence and stir well.

Home-style cooking of large plate chicken

Ingredients:

500 grams of chicken, 500 grams of beer, 100 grams of potatoes, half onion, 1 red pepper, green pepper 1, half a green onion, 5 dried chili peppers, 4 cloves of garlic, 1 piece of ginger, 1 spoon of light soy sauce, 1 spoon of dark soy sauce, 20 grams of sugar

How to make large plate chicken:

< p> 1. Wash the chicken and chop it into pieces, peel the potatoes, wash and cut them into pieces, wash the onions and cut them into pieces, and cut the green and red peppers into pieces.

2. Slice the green onions with a diagonal knife, chop the ginger and garlic, and soak in a little water.

3. Put an appropriate amount of water in the pot and bring to a boil, add the chicken, blanch it for 2 minutes, and take it out.

4. Pour an appropriate amount of oil into the pot, add 20 grams of sugar and stir-fry over low heat until the sugar melts and changes color.

5. Pour in the chicken and stir-fry until it changes color, add the green onions and stir-fry until fragrant.

6. Then pour in ginger and garlic water, dried chili peppers, pepper powder, light soy sauce, dark soy sauce, beer and water to cover the chicken pieces.

7. Bring to a boil over high heat, add 2 grams of pepper, 7 grams of Panxiang, and 1 spoon of salt, stir evenly and simmer over medium heat for 30 minutes.

8. Add potato cubes, continue to simmer for 10 minutes, add green peppers, onions, half a spoon of chicken essence, stir-fry evenly and serve.

Tips:

To make large-plate chicken, it is best to use free-range chicken. The texture of the chicken is firm and the more you chew, the more fragrant it becomes. The three-yellow chicken is also very good.

The color of the fried sugar is very important. It must be stir-fried slowly over low heat and not in a hurry. Recipe for pan chicken Home recipe for large pan chicken 2

Ingredients

One three-yellow chicken, 2 potatoes, one carrot, 2 green peppers, 2 red peppers, green onions, ginger, Some garlic, a handful of Sichuan peppercorns, 10 dried red peppers, two star anise, two small pieces of cinnamon, salt, cooking wine

Method

1. Cut the chicken into small pieces . Cut potatoes, carrots, and green and red peppers into pieces, and prepare all the ingredients.

2. Heat the pot and add oil. More oil is needed. Fry the potato pieces until they are halfway cooked and take them out. Leave the oil in the pot

3. Heat the oil in the pot, fry the Sichuan peppercorns and remove them. Leave a numbing oil in the pot

4. Add the onion, ginger and garlic. Stir-fry the red dry pepper until fragrant, add the chicken pieces and stir-fry for a few minutes, add soy sauce and water (you must add enough water at one time)

5. Add sugar, salt and cooking wine

6. Start simmering for 15 minutes. (It depends on the tenderness of the chicken)

7. Add the carrot pieces and continue for 5 minutes

8. Add the potatoes and continue to cook over low heat until the potatoes are cooked , don’t stir-fry too frequently in the middle, because the potatoes will break into pieces.

9. Add green and red pepper pieces. Stir-fry until the green and red peppers turn red, then it is ready to serve