try the following methods:

saute spicy chicken

Sanhuang chicken is about 2g

potatoes are about 3g dried peppers, 8g pepper, 1g green pepper, 1 red pepper

cinnamon bark, 1 piece of star anise, 3 tsaoko, 1 piece of soy sauce, 45ml green onion, 1 piece of ginger, 2g garlic, 8 petals of salt, 5g white sugar, 2g oil, 3ml

The method of saute spicy chicken

1. Cut the scallion into oblique sections and the ginger into thin slices. Cut the dried pepper into small pieces with scissors.

2 peeled potatoes and cut into 3cm hob blocks. Wash red pepper and green pepper with water, and then cut into rhombic pieces.

3. Heat the oil in a wok with medium heat. When it is 4% hot, add the white sugar, reduce the fire, stir and stir with a spatula, and then put the chicken pieces into the wok and evenly coat them with sugar.

4 add soy sauce, scallion, ginger, garlic cloves, star anise, cinnamon, pepper, tsaoko and dried chili into the wok and stir-fry until the water in the chicken is gradually dried.

5 put the potato hob into the pot, stir-fry until it is slightly colored, then pour in a proper amount of water (the amount of water is just less than that of chicken) and salt, and then turn to low heat to cook for about 3 minutes.

6 finally, put the red pepper and green pepper slices into the pot and continue to cook for about 1 minutes until the soup thickens.

The story behind the food

Since the emergence of Saute Pan Chicken, it has quickly become popular in the north and south of the country, and everyone knows about Saute Pan Chicken in Xinjiang. Saute spicy chicken is the most famous in Chaiwobao, Yili and Shawan, so there are different versions about the origin of saute spicy chicken.

Tips

After the saute spicy chicken in Xinjiang is finished, it is often mixed with the delicious belt noodles in the remaining soup, or the rolls are shredded and dipped in the soup of saute spicy chicken.