Xinjiang Big Plate Chicken Method of making and ingredients are as follows:

Main ingredient: 1 fresh chicken, 2 potatoes, 1 onion, 2 green peppers, 2 red peppers, 1 green onion, 1 piece of ginger, 5 pieces of garlic, and 8 dried chili peppers.

Accessories: 2 slices of allspice, 2 star anise, 1 slice of cinnamon, 10 grams of peppercorns, 3 grams of cloves, 4 grams of sennel, 2 grass fruits, 2 spoons of granulated sugar, a pinch of black pepper, 1 tbsp Pixi County Bean Paste, 1 spoons of dark soy sauce, MSG in moderation, 2 spoons of red oil.

1. Prepare the ingredients.

2, pan under a little more oil small hot spices and dried chili, and then fish out and set aside.

3, spoon in granulated sugar or rock sugar and stir-fry to bring out the sugar color.

4, pour in the chicken stir fry.

5, put in the spices.

6, and Pixian bean paste stir fry for a while, burst out the aroma.

7, add the right amount of water, put the potato pieces. And seasoning, soy sauce add some less to avoid into the dish is more black.

8, the appropriate amount of red oil to make the dish more beautiful color.

9, so stewed for half an hour.

10, stew until the chicken is cooked, potatoes cooked sticky can be poured into the green and red peppers, green onions stir fry.

11, green and red peppers cooked can turn off the fire sprinkled with shredded onions and stir that can be served.

12, Xinjiang big dish chicken finished picture.