Name: Big Pan Chicken with Naan Buns—xinjiang Taste
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Three Yellow Chicken; Some potato; Some Naan; Some Vegetable oil; Some salt; Some Sugar; Some Cooking Wine; Some Cinnamon; Some Green onion ginger; Some star anise; Some Tsaoko; Some Peppercorns; Some Spicy skin; Some green pepper

Big Pan Chicken with Naan Buns—xinjiang Taste

by Tianshan Cocoa

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

Xinjiang's large-plate chicken can be said to be a household name. Even people in the mainland know that many people from the mainland will taste the taste of Xinjiang's large-plate chicken when they come to Xinjiang. When the large plate of chicken came up, it really shocked the mainlanders. The plate was really too big, and 2-3 people could not finish the large plate of chicken. Not to mention the belt noodles for eating with the large plate of chicken. So when you order, the waiter sees that you have fewer people, and usually reminds you whether you want a large plate or a small plate. A tourist from the mainland ordered a large plate of chicken with two people. The waiter reminded him, but they just reminded you that you want a large plate or a small plate. I wanted to eat a large plate of chicken, and said that I was hungry, but the large plate of chicken was brought up, and I didn’t say anything. I didn’t finish eating it. Haha, I also posted a post on the Internet to remind visitors to Xinjiang that they must have a small plate. The big plate of chicken, the big plate of chicken is really too big. It can be seen that Xinjiang's large plate chicken is enough. Nowadays, many new varieties of Dapan Chicken have been developed. Dapan Chicken Braised Rolls, Naan Bun Dapan Chicken, etc., all evolved from Dapan Chicken. It is also a combination of Xinjiang's unique ingredients and flavors.

People in Xinjiang love to eat large-plate chicken, which is a must for New Year's holidays. This naan-packed large-plate chicken is very good as a Chinese New Year's dish. It can be used for cooking, as well as a staple food, and the food is available.

Naan has a long history in Xinjiang, and it was called "Hu Bing" and "Lu Bing" in ancient times. Naan uses flour as the main raw material, mostly fermented noodles, but no alkali but a little salt. There are also many patterns of naan, and the raw materials used are also very rich. The effect of naan: dispelling fat and lowering blood pressure, protecting the heart, laxative, replenishing energy, suppressing cancer, anti-tumor, anti-aging and anti-radiation. "

Big Pan Chicken with Naan Buns—xinjiang Taste

1. Ingredients: three yellow chicken potatoes, dried red pepper, green pepper, star anise, pepper, pepper, grass, fruit, salt, green onion, ginger, cooking wine, sugar, garlic, cinnamon, tomato sauce, naan

Big Pan Chicken with Naan Buns—xinjiang Taste recipe

2. Wash the three yellow chickens (I like to use three yellow chickens) and cut into small pieces

3. Peel the potatoes and cut into pieces

4. Cut green onion into sections, peel garlic, slice ginger

5. Dried red peppers are soaked in cold water to soften, and green peppers are cut into pieces

6. Heat the pan with cold oil, add white sugar when it is 50% hot, and the white sugar will become brown and soaked. Put in the chicken nuggets and stir-fry evenly.

7. Add dried red pepper, star anise, peppercorns, peppercorns, grass fruit, ginger, garlic, cooking wine, cinnamon

8. Continue to stir-fry evenly. When the chicken nuggets are fragrant and become golden brown, add salt and fry evenly, add water until the chicken nuggets are submerged, bring to a boil on high heat, cover medium-low heat and cook for about ten minutes

9. Add potatoes and cook until they are soft and hard to your liking

10. Add the chopped green onions and green chilies to taste

11. Add the naan to cover the chicken nuggets, cook for about 2 minutes, pick up the naan, cut into triangular pieces, place them on a plate, pick up the chicken nuggets and pour on top of the naan.