Large Plate Chicken

Name: Large Plate Chicken
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Grass Chicken; 2 pcs potato; 1 piece carrot; 1 piece green pepper; 1 piece Red pepper; Some Rapeseed oil; a little salt; 2 tablespoons Cooking Wine; 1 tablespoon Doubanjiang; 2 tablespoons Soy sauce; Some crystal sugar; 2 sheets Bay leaf; a little Peppercorns; 2 pcs star anise; 1 short section Cinnamon; 2 pcs Dried chili; 1 shallot; a little Sliced ginger; 4 Garlic cloves

by Mother Maizi

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Xinjiang big plate chicken, also known as Shawan big plate chicken, is a famous dish in Xinjiang. It originated in the late 1980s. The main ingredients are chicken nuggets and potato nuggets, and they are cooked with belt noodles. This summer, we went to Xinjiang for a trip. During the 11 days in Xinjiang, we ate large-scale chicken three times. There were small shops on the roadside and large restaurants. They all tasted good. They were served on a large plate, red, green, and yellow. The color is bright and it is appetizing when you look at it. The taste is fresh and spicy. I like the potatoes inside. The noodles are soft and delicious. The noodles are dipped in juice and are delicious and chewy. Every time I eat this dish, I don’t eat other staple foods. I'm full of potato noodles."

Large Plate Chicken

1. The grass chicken is cleaned and cut into small pieces, blanched in a pot, and added some ginger slices.

2. Boil until the color changes, remove and wash with warm water for later use.

3. Pour a little rapeseed oil into the pot and heat it up, then add the peppercorns and stir fry to get the fragrance and then remove.

4. Then add rock sugar and stir fry to get the color of sugar.

5. Add the blanched chicken pieces and stir fry evenly.

6. Add star anise, cinnamon, bay leaves, dried chili, green onion, ginger, garlic and stir-fry.

7. Then add cooking wine, bean paste, light soy sauce, and dark soy sauce, stir well and add appropriate amount of water to start simmering.

8. I used an electric pressure cooker for 25 minutes to save time.

9. Peel and cut potatoes, carrots, green peppers, and red peppers into small pieces.

10. In a separate saucepan, stir the potatoes and carrots until the edges turn yellow.

11. Press in the electric pressure cooker for about 10 minutes, release the pressure, and put the potatoes and carrots in the electric pressure cooker together for another 15 minutes.

12. When the time is up, after releasing the pressure, pour it back into the wok to collect the juice and add some salt to taste.

13. Add green and red pepper cubes and stir well.

14. Put it out of the pot and serve it on the plate, because the soup of Xinjiang large-plate chicken will use lasagna dipping, so you can save more soup.