Braised Chicken Rolls

Name: Braised Chicken Rolls
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 600g Native chicken; 10 Kohanamaki; Some Vegetable oil; Some salt; 3 pcs Spicy skin; 2g Peppercorns; 20g Doubanjiang; 10g ginger

by Tianshan Cocoa

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

Xinjiang large plate chicken is divided into two types: one is Shawan's potato green pepper stewed local chicken with belt noodles. The recent popular Xinjiang small local chicken braised rolls is a bit improved, and many mainland friends may not have heard of it. Shawan large plate chicken was formed in 1990 and matured in 1992. It reached its peak in Xinjiang in 1996. The spread to the mainland is a matter of future. The other is Chaiwobao large plate chicken, the main dish has a typical Sichuan dry stir-fried chicken taste. The huge amount of red dried peppers makes the entire plate appear dark red. After the chicken nuggets are dried, the taste is burnt but not sticky, and the taste is very refreshing. Finally, the staple food is served with Xinjiang Huajuan, which is actually a typical Northwestern way of eating. Xinjiang large plate chicken is not served with rice, otherwise it will lose its flavor. The big plate chicken is to be eaten with a few friends, otherwise the atmosphere will be lost. Xinjiang people's boldness and selflessness are basically explained in the process of having a strong taste and eating and drinking together. People in Xinjiang prefer to use large plates in their cooking, and large plate chicken is the most representative. In 1998, Tacheng had large plates of fish attracting countless diners, and the 90cm plate made mainland friends stunned. Needless to say, the taste, only to find out after eating, anyway, it was robbed, and there was no soup. In recent years, Xinjiang has seen more large dishes and big pot pilaf, and some have broken the Guinness Book of Records.

Ingredients

Braised Chicken Rolls

1. Ingredients: fresh chicken oil, salt, dried red pepper, grass, fruit, ginger, green onion, star anise, pepper, pepper, white sugar, bean paste, garlic, green pepper

2. Wash the local chicken and cut into pieces

3. Water to remove blood foam, remove and drain the water

4. Wash the scallions and cut into sections, peel the garlic, wash the dried red pepper with bubbles, slice ginger, slice green pepper

5. Heat the pan with cold oil, add sugar and fry to make bubbles

6. Add chicken nuggets and stir fry evenly

7. Add bean paste and stir fry

8. Add dried red chili pepper, peppercorns, ginger garlic, star anise fruit

9. Add water (just enough to cover the chicken) and bring to a boil

10. Add water (just enough to cover the chicken) and bring to a boil

11. Increase green onion and chili flakes

12. Stir-fry evenly, taste out the pot

13. Put the small flower rolls, add the chicken to the pot, simmer for a while, and put them out of the pot together

Tips:
Don’t cook the chicken too badly, or the meat will have no taste. The local chicken broth should be more, because the broth is dipped in the hanami, so the broth should cover the previously prepared hanami. Add salt to taste the taste. Plus, because the bean paste is very salty, there is a simple way to dice the Hanamaki and braise it directly with the local chicken.