How to Make Western Chicken

Main Ingredients

Salt 9g Oyster Sauce 1 tablespoon Wine 1 tablespoon Chicken Powder 1 teaspoon White Sugar 40g Sanshuang Chicken 1000g Baking Powder 10g Scallion Segment Ginger Chili Peppers Red Sesame Oil 70ml

Heat the pan and cool the oil, put down the sugar, keep stirring until the sugar browns and bubbles, float all up, put down the chicken.

2. Stir-fry over high heat, chicken molding brown, put salt, material powder, continue to stir-fry until the material powder out of flavor.

3. Add water and boil over high heat (eat potatoes can be added at this time), turn on low heat for 15 minutes, add green onion segments over high heat to collect juice, put chicken stir fry out of the pot.

Tips

1?Wash the three yellow chicken, remove the head, claws and butt, chopped into small pieces of about 75px. Wash off the blood,and control the water. Cut the green onion into segments and ginger into thin slices. Cut dry chili into small pieces with scissors.

2. frying pan, add a spoonful of oil, cool oil into about 40g of sugar, the fire will be adjusted to reduce, and stirring with a spatula constantly,

To be stir-fried sugar turned up big bubbles into brown, (sugar must be careful not to boil too much, too much will be bitter) will be a small piece of chicken, ginger, garlic, peppercorns, dried chili pepper, put into the pan evenly coated with the color of the sugar, stir-fry for a while to the surface of the chicken! moisture gradually dry to add a large plate of chicken material, salt, monosodium glutamate (MSG) and stir-fry until the material foam out of flavor.

3.then pour in the amount of water (the amount of water just not over the chicken as appropriate, it is best to heat the water,) plus potatoes can be added at this time, potatoes cut into hobnail-shaped pieces of high-fire boil to a low-fire boil for about 6 minutes.

4. Turn on the heat to continue cooking juice, to be thickened by the soup and finally add green onion, chicken broth, a small spoonful of sugar stir fry a few times can be. (I hotel with the fire almost fifteen minutes out of a copy, you can adjust the time according to the size of the fire used) out of the pot on the plate, sprinkled with white sesame seeds, parsley.

Xinjiang big dish chicken, also known as Shawan big dish chicken, is a famous dish in Xinjiang, originated in the late 1980s, the main ingredients for the chicken and potato pieces, with belt surface cooking and become. The colorful, smooth and spicy chicken and soft and sweet potatoes, spicy and fragrant, coarse and fine, are the best dishes on the table.

Baidu Encyclopedia - Da Pan Chicken