I have never been to Xinjiang yet, but every time I go out to eat Xinjiang food with my friends, I have to have a piece of Xinjiang chicken.

It is possible that in my superficial concept, I believe that Xinjiang and Xinjiang Da Pan Chicken are inseparable. I used to read heart-warming words about Da Pan Chicken while reading on my mobile phone, but now I can’t remember them.

Xinjiang large-plate chicken is the same as other stewed black-bone chicken. It not only has chicken but also potatoes cooked together.

The potato tastes rustling, melts in one sip, and is soft, glutinous and flavorful.

The stir-fried chicken breast is crispy and spicy, with a hint of sweetness aftertaste, which is really irresistible.

Since you can't go to Xinjiang to eat Xinjiang chicken, let's take a look at how I make it.

The first ingredients prepared in advance are three chicken legs, one onion, two potatoes, one carrot, one green pepper, as well as appropriate amounts of chives, ginger and garlic.

Condiments to prepare include galangal, peppercorns, dried chili peppers, star anise, light soy sauce, oil, dark soy sauce, rice wine and hot sauce.

Next, peel the potatoes and carrots directly, wash them with water and cut them into pieces; clean the onions and green peppers and cut them into pieces; remove the skins from the garlic and ginger slices and cut them into slices.

Remove the bones from the chicken wings, wash them with water and cut them into pieces.

Pour an appropriate amount of cold water into the pot, put the cut chicken and ginger slices in, then add a spoonful of rice wine, cook for about 2 minutes, blanch the spring water and take it out.

Then boil oil in a pan, add galangal, peppercorns, dried chili peppers, star anise, ginger and garlic and sauté until fragrant, then add the blanched and salted chicken breast, stir-fry evenly until the surface of the chicken breast becomes tender.

It is golden yellow in color and has a burnt aroma.

Then add a spoonful of chili sauce, a spoonful of light soy sauce, a small spoon of dark soy sauce, a spoonful of oil, a spoonful of sugar and a small spoon of salt to the pot for coloring, and stir-fry evenly with a frying spoon.

Finally, put the cut potato strips and carrot pieces into the pot, stir-fry evenly; pour half a can of beer, cover the pot, and simmer until the sauce becomes thicker and thicker.

Add the chopped green peppers and onions, stir-fry evenly; add the winter squash, stir-fry for 2 minutes, put it on a plate, and you can finish it.

The fragrant Xinjiang chicken is ready.

After taking one bite, the chicken breast is crispy and spicy, the potatoes are soft and glutinous, the carrots are refreshing and delicious, and the sauce is rich in flavor. You can't stop eating it. Add a mouthful of rice and it's really delicious!

Eaten with rice, it's so delicious that you can't get enough of it!

There are both meat and vegetable dishes, as well as regular meals. As the finale of a dinner party with friends, it will definitely cause a stir.