Chicken 500g

Potato 100g

Onion 80g

Chili 60g

Cooking oil 15g

Ginger 10g

Garlic 10g

Epium anise (Chinese star anise) 5g

Butter 5g

Soy sauce 15g

Lao Soy Sauce 5g

Sugar 5g

Salt 3g

Beer 250ml

Dried Chili Peppers 60g

How to Make Xinjiang Chicken ?

Heat the pan with cold oil, pour in ginger, minced garlic and star anise, and stir-fry with low heat to get the flavor.

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Pour in the chicken, stir-fry until the surface of the chicken is browned, the pot add dry red chili, yellow wine, soy sauce, old soy sauce, sugar, salt, stir-fry evenly.

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Add beer and potatoes to the pot, cover the pot and simmer on low heat for 20 minutes.

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Rise the lid, add the onions and peppers and toss to coat.

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1, small fire stir fry spices, will make the spice flavor fully distributed, large fire is easy to fry paste bitter.

2, beer can be deodorized to increase the flavor.

3, vegetables must not be added too early, otherwise it will become discolored and soft, thus affecting the taste and appearance.