The delicacy of large plate chicken has a long history and is now a very representative delicacy in Xinjiang. When making large plate chicken, you need to prepare high-quality chicken, which is rich in protein. In addition, there are trace elements such as calcium, phosphorus, iron, potassium, magnesium, etc., and the content of niacin is also very high. In addition, potatoes, green onions, etc. must be added. The following will teach you the detailed steps of making large plate chicken.

Steps to make large plate chicken:

Materials

Three-yellow chicken, potatoes, and green peppers. One onion, 2 green peppers, 2 red peppers, some onions, ginger, garlic, a handful of Sichuan peppercorns, 10 red peppers, two star anise, two small pieces of cinnamon, salt, cooking wine

Seasonings

Onion, ginger, salt, soy sauce, Sichuan peppercorns, aniseed, dried chili peppers, cooking wine, white sugar

General method

1. Chop the whole chicken into pieces Put the cut chicken pieces into the pot, add water, after the water boils, blanch the blood foam and impurities, take out the chicken pieces and set them aside.

2. Cut potatoes and green peppers into pieces.

3. After the oil is hot, add peppercorns, white sugar, etc. and fry until fragrant. Add the blanched chicken pieces and stir-fry until they change color.

4. Add onion, ginger, salt, soy sauce, pepper, aniseed, and cooking wine, and simmer in boiling water for 20 minutes. The water should cover the chicken pieces. A little more water will make it more flavorful.

5. Add potatoes and continue simmering for 10 minutes.

6. Pour in green chili and dried chili. It plays a coloring role, and the spiciness mainly depends on dried chili peppers.

7. Stir-fry slightly and it is ready to serve.

8. Pair with the cooked belt noodles, and the delicious large plate chicken is ready

Authentic method

Ingredients: chicken, potatoes, green peppers, Red pepper, dried chili pepper, Sichuan peppercorns, garlic cloves, onion and ginger, dark soy sauce, soy sauce, salt and sugar

Detailed steps

Xinjiang large-plate chicken is spicy and delicious, with a bright and attractive color. It is the best partner for noodles. The rich soup hangs on the chewy wide noodles. The spicy and tender chicken is also paired with soft and waxy potatoes and crispy peppers

1. Wash the potatoes, peel them and cut them into cubes. Wash the peppers, remove seeds and cut them into pieces. Wash and cut the chicken into pieces.

2. Add cooking wine, 3 grams of green onion and 2 grams of ginger slices to the chicken, mix well and marinate.

3. Heat the pot and add an appropriate amount of oil. When the oil is hot, add garlic cloves, dried chili peppers, Sichuan peppercorns and remaining onions and ginger and saute until fragrant.

4. Add finely chopped Pixian bean paste and stir-fry until fragrant and red oil comes out.

5. Add chicken and stir-fry, add dark soy sauce, soy sauce, salt and sugar.

6. Stir fry evenly, then add potatoes and fry until cooked.

7. Pour in boiling water that covers the ingredients in the pot, and simmer over medium heat until the soup slowly dries up.

8. When the soup is about to dry up, add green and red peppers and stir-fry until raw. Mix well with the cooked lasagna and eat.