Whenever hungry and starving, ordering a large plate of chicken, with a note to add a few extra noodles, is the norm for many people, right?

Xinjiang big dish as a meal in one of the classic dishes, always give people a solid feeling of satisfaction. When you have time to spare, about one or two friends, eat meat, drink wine, you feel that the small life is very strong. Really catch up with the hungry time, they can eat a copy of the meat and vegetables, there are main and auxiliary, spicy and fragrant, coarse with fine, simply irreplaceable top quality work.

Xinjiang big dish chicken

The first step: cleaning chicken pieces

Do big dish chicken, generally use adult three yellow chicken, we buy is slaughtered, back to be sure to wash again, the residual chicken hair, blood, air ducts all removed. Authentic large plate chicken, chicken pieces must be large, family do, can be appropriate to chop a little smaller, chopped into the water after soaking bleeding water, this time about 20 minutes. Soak in water is the simplest and most effective method of deodorization, blanching, although the effect of blood water is very good, but it is easy to cook the chicken oil lost, into the dish is not fragrant enough.

Soaked chicken pieces become very tender and flexible, we use running water to wash a few times, fully cleaned, and then squeeze the water out of the spare.

The second step: prepare the side dishes

Two potatoes, cut into uniform pieces of rolling knife, soaked in water to avoid oxidation black. A green pepper, a red pepper were cut into hobnail pieces, for the dish to add color. Two scallions, cut into sections, cabbage cut off the root, wash the sediment with water, also cut into sections.

Cut ginger into slices, put into a bowl, add a few leaves, a star anise, a handful of dried chili peppers and a small handful of green peppercorns.

And then prepare the right amount of braised noodles, braised noodles pulled a little shorter, a little thicker, and very similar to the belt noodles, Henan side will often use braised noodles instead of belt noodles.

The third step: stir fry

The pan is hot, add vegetable oil sliding pan, slip the pan after pouring out the hot oil, add some cool oil, oil temperature of fifty percent heat into the ginger chili pepper and other spices, open a small fire, stir fry until the chili pepper skin slightly shiny red, pour into the chicken pieces to medium heat stir fry for 3 minutes, the chicken pieces of water fried dry. When the chicken spit out a lot of grease, smell the meat after the aroma, put a few rock candy, rock candy cracked, continue to stir-fry until all the sugar melted, add two spoons of bean paste, stir-fry the color of the bean paste and red oil to the chicken color, if the color is not red enough, and then drizzle a little soy sauce, the color of the stir-fry evenly.

Then along the side of the pan dripping into the cooking wine 10 grams to remove the fishy taste, continue to stir-fry a few times, the use of alcohol evaporation to take away the fishy taste. This time the chicken pieces have been fried to 7 mature, add a suitable amount of water to the pot, the amount of water should not exceed the chicken pieces, and then began to seasoning: add 10 grams of soy sauce, 4 grams of salt, sugar 3 grams of freshness, the potatoes into the pot to simmer, the potatoes can make the soup thicker, more fragrant, high heat boil, turn to medium heat and simmer for 10 minutes.

After 10 minutes, pick out the spices from the pot and turn up the heat to reduce the sauce. Then add the green onion and green and red pepper, add the appropriate amount of chicken seasoning, green and red pepper and green onion pressed under the chicken pieces, open the low heat and simmer for 1 minute, the green and red pepper simmering until broken, simmering green onion flavor that can be served on a plate.

The belt noodle is usually in the chicken is almost finished and then down, with a hand pulling the ends of the sheet of pasta to stretch it, do not pull too thin, a little thicker to eat more chewy, cook until the belt noodle all floating up, white hard core is about to disappear, put a little Chinese cabbage or spinach a little hot, you can get out of the pot. The belt noodle with cold water, accompanied by red oil chicken soup to eat, very flavorful and filling.

1. It is better to use soaking instead of blanching, so as not to lose the chicken oil, otherwise the dish is not fragrant enough.

2. Sugar color is best fried out in advance, easy to observe the color, to avoid frying paste.