Da Pan Chicken, a famous dish in Xinjiang. It is said to be a Sichuan chef, Chef Zhang, to escape the war to settle in Xinjiang Shawan County. He opened a small restaurant in the area and made a living by specializing in noodle dishes. One day a driver came to the restaurant for dinner and asked Chef Zhang to fry up a spicy chicken, asking for more broth and wanting to eat it with noodles mixed in. This way of eating inspired Mr. Zhang, so the spicy chicken and mixed with the clever fusion of noodles, thus creating the practice of large plate chicken. Cinnamon cumin sugar, chicken essence, soy sauce, Bean curd wine, dry chili pepper section

Step 1: cut the chicken into pieces and water, sliced ginger, scallions cut into pieces, potatoes, colored peppers, onions cut into pieces.

Step 2: hot pot cold oil, when the oil temperature comes up to add the chicken pieces stir fry, add wine to fishy, add the old pumping color.

Step 3: Add dried chili pepper segment, cinnamon, sesame leaves, cumin, pepper, garlic, green onion, add bean paste and stir fry.

Step 4: Add water not exceeding the chicken, add potatoes, cover the pot and cook on medium-low heat for twenty minutes. When the potatoes are soft powder and add colored pepper pieces, onion pieces stir fry juice can be. Start the pot to plate.

Many people then add to do a big dish of chicken do not do not authentic Xinjiang flavor of potatoes soft and not rotten effect, but also often do not taste, the main reasons are as follows:

First, in the hot oil before frying chicken under the green onion and ginger, a spoonful of Pixian bean paste, but also to add a small half a spoonful of ketchup, add a little bit less so that the finished product out of the pot, on the table to taste the sweet and sour aftertaste.

Second, the potatoes do not beforehand separate boiling water to boil soft, some people advocate this also do, but so after boiling the potatoes in the chicken, is not fried flavor. Did not have your potato flavor, the dish is already cooked to be out of the pot, so the potatoes must be raw in the pot and chicken stew together.

Third, the big dish chicken to potato soft and not rotten in fact, a trick, put some vinegar. Potatoes just put in the pot. This is a good idea. Fried potatoes want to crisp, you can also put some vinegar like this, very acidic appetizing. Peppers and onions should be put last.

The above is my summary of the secret of burning big dish chicken, pay attention to these points, to ensure that you can burn a delicious Xinjiang flavor big dish chicken at home