Large Plate Chicken
1.
Prepare ingredients
2.
Chop chicken legs and wings into pieces, peel and cut potatoes into pieces, break green peppers into pieces, cut onions, break red peppers into pieces, slice ginger, slice garlic, and cut dried red peppers into pieces for later use
3.
Add appropriate amount of water to the pot, then cool the pot under the water, and blanch the chicken for later use
4.
Pour edible oil into the pot, add star anise, pepper, dried chili, bay leaves, garlic, and ginger when the oil is hot and stir fry for a fragrance
5.
Put the Pixian bean paste into the pot and stir-fry for the red oil
6.
Put the chicken pieces in the pot and stir-fry evenly
7.
Add rock sugar, light soy sauce and stir fry until it is colored
8.
Pour beer and a bowl of water into the pot. Turn to low heat and simmer for 15 minutes
9.
Put the potatoes in the pot and simmer for 15 minutes
10.
When the potatoes are stewed, put the roasted naan bought in advance in the oven and bake at 200 degrees for 5 minutes, then take out and cut into eight pieces and place them on a plate for later use.
11.
Put the green peppers, red peppers, and onions into the pot and stir-fry evenly, and start to heat up the juice
12.
Season with a teaspoon of salt, then add a teaspoon of chicken essence and stir evenly
13.
Finally, put the large plate of chicken on the grilled naan and it is ready to be served
Tips:
1. Traditionally, large plate chicken is made by chopping whole chicken into pieces. It is homely practice, one chicken can not be eaten at once, so I only use chicken legs and wings. When you are cooking, you can use the whole chicken, or you can choose the part of the chicken according to your preference.
2. Chopping chicken needs to be steady, accurate, and ruthless. It is a hard work, especially for frozen chicken. I really can’t figure it out, just leave this glorious task to the male compatriots~
3. Beer can add a lot of flavor to this dish, so it is not recommended to change to water.
4. Pixian Doubanjiang has a strong salty taste, so be careful when adding salt. This is the reason why I put salt at the end. At this time, you can taste the taste of the whole pot and put it in as much as you need.
5. The soup of the large plate chicken is very delicious. Therefore, do not harvest too dry when harvesting the juice, save some for noodles or mixed rice to eat.
6. The roasted naan is bought outside in advance, a few dollars apiece. If you don't have an oven, just cut them into pieces and put them on the plate. The hot broth of the large plate of chicken will make the naan hot.
