[decryption of The Tip of The Tongue] #相逢#--large Plate Chicken

Name: [decryption of The Tip of The Tongue] #相逢#--large Plate Chicken
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 Three Yellow Chicken; Some potato; Some Green Red Pepper; Some carrot; Some Dried red chili; Some onion; Some shallot; Some ginger; Some garlic; Some Soy sauce; Some salt; Some Sugar; Some Cooking Wine; Some Aniseed; Some pepper; Some beer

by Jun Meng dark blue

4.9 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

2

Large plate chicken is a famous dish in Xinjiang, and it is a must-order dish for many friends to go to Xinjiang restaurants. Dapanji is a halal snack of the Hui people. It used to be a special delicacy for the harem of the Qing Dynasty. Later, the old chef who went out of the palace brought the practice to the society, and it has become popular in the past 17 or 18 years. The origin of Dapanji has a lot to do with long-distance bus drivers. It is said that the predecessor of the large plate chicken was spicy chicken. On the recommendation of the driver, the soup and noodles were added. The drivers even ate the soup with meat and noodles. It was delicious and full, because the chicken had to use a large plate. It was so prosperous that the "big plate chicken" became famous.
This large plate chicken is actually the most common practice. It is similar to the northern potato stewed chicken nuggets, except that the Xinjiang belt noodles must be added to the large plate chicken at the end. If you make it at home, you can omit the belt noodle step or replace the belt noodles. Noodles are equally delicious! "

[decryption of The Tip of The Tongue] #相逢#--large Plate Chicken

1. Ingredients: three yellow chicken and half a side. Ingredients: potatoes, green red peppers, carrots, dried red peppers, onions, onions, ginger, garlic. Seasoning: light soy sauce, sugar, salt, cooking wine, pepper, aniseed, beer

[decryption of The Tip of The Tongue] #相逢#--large Plate Chicken recipe

2. Cut the chicken into large pieces, and cut potatoes, green peppers, carrots, and onions into hob pieces

3. Boil water in a pot, add a little salt and cooking wine in the water, put the chicken pieces in the pot and blanch them, remove them after blanching and set aside

4. Add oil to the pot, add sugar when the oil is 50% hot and fry

5. When the sugar is melted and bubbling, pour the chicken nuggets and fry. After the chicken nuggets are fragrant, put other condiments into the pot and stir fry

6. Then add light soy sauce, sugar, cooking wine, salt to taste, and pour a bottle of beer. Turn the beer to medium heat and simmer for 20 minutes.

7. After 20 minutes, add the potato pieces and carrot pieces and simmer for 15 minutes

8. Put the green and red pepper cubes and onion cubes into the pot and fry them, and serve them when the soup is thick

Tips:
1. When blanching chicken nuggets, it is best to put them in cold water, so that impurities in the meat can be better removed;

2. At the end, don't collect the juice too dry, save some soup so that it will be more delicious when eaten;

3. The amount of chili should be added according to personal taste;

4. You can add the cooked noodles and mix and eat together.