Xinjiang Chicken?

Recipe introduction: Xinjiang Dapan Chicken, also known as Shawan Dapan Chicken, is a special delicacy in Shawan City, Tacheng District, Xinjiang Uygur Autonomous Region: brightly colored, smooth and spicy, spicy and fragrant, thick and thin.

Food pairing: The main ingredients are chicken, potatoes, peppers, and onions.

Upgraded way to eat: Pair it with Xinjiang-style noodles and belt noodles, which not only have the rough and bold spiciness that northwest people like, but also combine the numbing taste on the tongues of old Sichuan people.

Ingredients list: 2 spicy millet, 160g horn pepper, 15g green onion, 4 slices of ginger, 1 grass fruit, a little rock sugar, 1 section of cinnamon, 4 cloves of garlic, 15 peppercorns, 2 star anise, 580g of potatoes, 1 chicken.

1. Soak the chicken pieces in water 20 minutes in advance to remove the blood.

2. Put the chicken pieces into the pot under cold water, add the ginger slices and blanch them, skimming off the foam halfway through.

3. Rinse the blanched chicken pieces quickly with warm water and drain them.

4. Heat the pan with cold oil, add rock sugar and stir-fry over low heat until it turns maroon red, then add the chicken pieces and stir-fry the sugar color.

5. After the chicken pieces are fried until golden brown, add star anise, cinnamon, pepper, grass fruit, millet chili and cooking wine, turn up the heat and stir-fry.

6. Add light soy sauce, dark soy sauce, and bean paste and continue to stir-fry evenly.

7. Add water to cover the ingredients, add potatoes and ginger slices, season with salt and white pepper, bring to a boil over high heat, reduce to medium to low heat, cover and simmer for 20 minutes.

8. When one-third of the soup is left, add garlic, green onions, and green peppers in sequence and continue to cook covered for 10 minutes.

9. Before serving, add a little sesame oil, thicken with water starch, and turn on high heat to reduce the juice.

10. When the soup thickens, turn off the heat and serve.