With accessories: chili peppers (green, sharp), red chili peppers, seasonings.

The main ingredients: rooster 500 grams of potatoes 300 grams

Auxiliary ingredients: chili (green, sharp) 50 grams of red pepper 50 grams

Seasoning: onion 10 grams of ginger 10 grams of garlic 10 grams of chili pepper (red, sharp, dry) 20 grams of pepper 15 grams of octagonal 5 grams of cinnamon 5 grams of vegetable oil 75 grams of sugar, each appropriate amount of

Xinjiang large plate chicken used in the material:

1, a whole chicken (about 2 kilograms or so, preferably ground chicken), cleaned and chopped into the same size of the block; 2, potatoes (also known as yu) three, four, if you like to eat potatoes can be more than a couple of potatoes, the potatoes are peeled and cut into hobbies, not too thin, with water to wash off the starch of the potatoes;

3, 5, 6 peppers, cut into about the same size of the diagonal block;

4, a handful of red artichokes, raw peppers, and the same size as a few of the peppers.

4, a handful of red bell pepper, ginger and cut into slices, 4-5 cloves of garlic and patted, bean curd and sugar 2-3 tablespoons each, green onions cut into segments, peppercorns, monosodium glutamate, salted salt standby, 1 bottle of beer; 5, belt with noodles.

Xinjiang big dish chicken cooking steps:

1, pour the oil into the pot, when the oil is hot, the peppercorns into the pot, frying out the fragrance and then fished out;

2, the sugar into the pot and slowly stirring, to the sugar burns caramelized;

3, the chicken into the pot, and stir fry for a few moments on high heat;

4, ginger, morning glory pepper into the pot and chicken Stir-fry until there is no water in the pot and the chicken pieces are fried golden brown;

5, add the bean curd, then add the appropriate salt, stir-fry quickly for a few times, turn the bean curd and salt;

6, pour some beer in the pot and boil;

7, pour the potatoes, star anise and cinnamon into the pot and mix well with the chicken pieces, stew over a high heat for 6 or 7 minutes, and then Stew with low heat for 10 minutes;

8, when the potatoes stew soft, under the onion and turn (pay attention not to burn dry beer, but beer can not be too much, a little soup in the pot can be);

9, about 1 minute later, into the monosodium glutamate and garlic, mixing can be out of the other: to do the belt noodle, the noodle should be soft and some, wrapped in plastic wrap "wake up" about 20 minutes (this way).