Saute spicy chicken originated in the early 1990s, mainly made of chicken pieces and potato pieces, cooked with belt noodles. It is generally believed that saute spicy chicken originated in Xinjiang, which is brightly colored, with smooth and spicy chicken and soft waxy and sweet potatoes, spicy and fragrant, coarse and fine.
Xinjiang saute spicy chicken is especially famous as Shawan saute spicy chicken. As early as the early 1980s, "saute spicy chicken" was popular in Xinjiang. It integrates the dietary styles of Han, Uygur and Kazak, and has distinctive local characteristics in Xinjiang.
Saute spicy chicken can be divided into Shawan saute spicy chicken and Chaiwobao saute spicy chicken according to different regions and different practices. The former is made of red dried spicy skin, green fresh chili pepper, fat white onion, garlic cloves and yellow-white potatoes, and the soup is thick; The latter prefers to stir-fry spicy chicken. Practically speaking, there are two kinds of saute spicy chicken in Xinjiang: Shawan saute spicy chicken and Chaiwobao saute spicy chicken. Shawan saute spicy chicken is braised in brown sauce, while Chaiwobao saute spicy chicken is fried without soup.
There are three different opinions about the origin of saute spicy chicken:
1, saute spicy chicken is a Muslim snack, which was once specially made for the harem of the Qing Dynasty. Later, the old chef who left the palace brought the practice to Chaiwobao, and it became popular in recent seventeen or eight years.
2. Zuo Zongtang brought saute spicy chicken into Xinjiang. After Zuo Zongtang recovered Xinjiang, he also passed on the practice of saute spicy chicken he had eaten in the Qing court to Yili.
3. The origin of saute spicy chicken has a lot to do with coach drivers. It is said that the predecessor of saute spicy chicken was spicy chicken. At the suggestion of the driver, soup and belt noodles were added, and the drivers ate the soup with meat and noodles, which was delicious and full. Because it takes a big plate to hold chicken, the "big plate chicken" is famous.
Xinjiang saute spicy chicken is not only a mouth-watering delicacy, but also the characteristic that "chicken can only be filled with a big plate", which is the embodiment of Xinjiang people's bold character. Xinjiang saute spicy chicken combines the heroism of Xinjiang people, the spicy and delicious flavor of Sichuan people, the belt-pulled noodles of Shaanxi people, the braised dishes of Henan people, and the love of eating potatoes of Gansu people. Therefore, since its appearance, Xinjiang saute spicy chicken has quickly become popular all over the country.
Classic method of Shawan saute spicy chicken
At that time, Shawan saute spicy chicken was made of native chicken, which must be complete with the whole chicken, head and claws. The fried saute spicy chicken must be clear oil (that is, rapeseed oil) with enough oil, which is the characteristic of xinjiang cuisine. The main ingredients are native chicken, potato, green pepper, seasoning spicy skin (Xinjiang dialect is line pepper, that is, dry red pepper, thin and long), green onion, garlic, ginger, etc., and coloring. Saute spicy chicken is not fried with bean paste. This must be clarified.
Steaming saute spicy chicken is served with all kinds of claws, yellow and spicy oil, thick juice and full of oil and water, which is the remarkable feature of saute spicy chicken, a famous food in Xinjiang, and shows the traditional eating habits of Xinjiang people.
Eating saute spicy chicken must be matched with "belt noodles", which also has a name called "white leather noodles". The practice of "belt noodles" is similar to that of mixing noodles in Xinjiang, that is, the problem of width and fineness is that flour is added with a little salt to form a smooth dough, and then the dough is smeared with clear oil, and then the dough is woken up. Finally, it is divided into small doses and pulled into belt noodles. However, the family practice has been improved according to their own habits. After being pulled open, it is directly cut with a knife or sliced into pieces for cooking.
The appearance rate of this piece-shaped "belt face" family and large-scale chicken restaurant is very high, perhaps because there are many people at a table. If a plate of belt face is that long, it is not enough for each person to divide it. The piece-shaped belt face is convenient for people to divide it, and it is more convenient for people to dip in soup and clip it.
The way to eat saute spicy chicken is to eat chicken and potatoes first, and then pour one dish after another of "belt noodles" into the big plate and mix them into the soup, which makes you look generous and see the atmosphere. You can only hear the sound of "snoring" and a series of mouthfuls of noodles, one after another, spicy and enjoyable to eat, which is called dripping wet, which is very "fan" of Xinjiang people, and in Xinjiang words, "either good or bad"
After reading the above introduction, I believe that everyone has already understood where the saute spicy chicken is. On weekdays, if people have a special liking for saute spicy chicken, they can go to its producing area for tasting, or they can learn the corresponding methods themselves and make it at home.