Authentic Xinjiang Large Plate Chicken

Name: Authentic Xinjiang Large Plate Chicken
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 700g Three Yellow Chicken; 1 piece green pepper; 1 piece tomato; Some oil; 1 spoon Sugar; Some Soy sauce; About 10g Fennel; 600g potato; 150g onion; Some Green onion ginger garlic; 2 tablespoons Old godmother; Some salt; 4 star anise; 1 spoon pepper; 4 Dried red pepper; Some Chicken Essence

by Star Private Kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

I have a special liking for this dish. When I was in college, the authentic large-plate chicken in a Xinjiang restaurant in the north gate of our school used to be our must-have for many "luxury" dinners. A large-plate chicken with a wide belt For noodles, an extra noodle is often added, and Meimei doesn’t have any soup left. I can’t forget the taste for many years. After many experiments, I finally made the taste and praised myself:)"

Authentic Xinjiang Large Plate Chicken

1. Wash all ingredients and prepare for use. Prepare all aniseed (green onion, ginger, garlic, dried red pepper, star anise, pepper, and two bay leaves)

Authentic Xinjiang Large Plate Chicken recipe

2. Cut the chicken into pieces, blanch the water in the pot for later use (the cold water pot is to release more blood in the chicken and play a role in removing fishy)

3. Put the right amount of salad oil in the pot, a little more than usual, because there are more ingredients. Put in five layers of oil and heat, add green onion, ginger, garlic and various aniseed ingredients, and stir fry for 2-3 minutes (be sure to reduce the fire to avoid the ingredients)

4. After the aniseed fry the aroma, add the blanched chicken nuggets and stir fry for two or three minutes, then add the cut potato pieces and continue to fry for the aroma (if there is no water in the pan, fry for two to three minutes), add an appropriate amount Salt, dark soy sauce, one spoonful of white sugar and two spoons of Lao Ganma stir fry evenly (potatoes should be the same size as chicken pieces or larger)

5. Add cold water to the pot (the amount of water should be just balanced with the ingredients in the pot), cover, boil on high heat, and simmer for 10-15 minutes on low heat until the potatoes and chicken are cooked (the specific time depends on the size of the potatoes and chicken pieces). Open the lid and add the chopped tomatoes, stir fry for one to two minutes, add cumin, onion and green pepper and stir fry evenly

6. Stir-fry for one to two minutes, add a spoonful of chicken essence after the tomatoes and green peppers are cooked.

Tips:
1. The temperature of the frying material is low and not high, so as to avoid the material being fried
2. The amount of sugar is subject to no sweetness, the purpose is to increase the richness of taste
3. Chinese food is not as precise as Western food, so the amount of all ingredients is about the same.
4. The taste of salt should be added according to personal taste. I did not write it so precisely because the uncertainty of the amount of ingredients will affect the salt taste. If it is not well grasped, all salt, sugar, soy sauce and other condiments can be small The principle of multiple times increases slowly, so as not to overdo
5. Laoganma and cumin must not be less, these two are important supplements to enhance the flavor and make your dish taste authentic. Tomatoes are an important ingredient that allows you to increase the freshness of this dish's rich taste, so it must not be less, don't you see that most Xinjiang dishes have tomatoes.