Large Plate Chicken

Name: Large Plate Chicken
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 Chicken leg; 2 (medium) potato; 2 green pepper; 200g section; A shallot; 1/2 head garlic; 2 pieces ginger; 1 star anise; 2 pieces Bay leaf; 20 capsules pepper; 10 Dried chili; 3 tablespoons Soy sauce; 2 tablespoons Sugar; 1 bottle beer; Some salt

by ANNA Kitchen Log

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Xinjiang large plate chicken is a famous dish in Xinjiang. It originated in the early 1990s. The main ingredients are chicken nuggets and potatoes, which are cooked with belt noodles. Xinjiang large plate chicken is brightly colored, with smooth and spicy chicken and soft, waxy sweet potatoes, which are spicy and fragrant. anna's cooking is not necessarily authentic, delicious is the last word. The final dish proves that the taste is really good. I bought the ready-made wide strip noodles for the convenience of making it myself. If you have time, you can also try to make your own belt Noodles must be more delicious. "

Large Plate Chicken

1. Wash the drumsticks and chop them into pieces. Use cold water until there is no blood foam. Rinse them out of the pot with cold water for later use.

2. Potatoes and green peppers are cut into pieces with a hob, green onion, ginger and garlic are changed to a knife

3. Put a little oil in the pot, add sugar and pepper, stir fry until the sugar slightly red, add chicken pieces and stir fry

4. Chicken nuggets are slightly discolored, add green onion, ginger, garlic and stir fry to create a fragrance, add potatoes and stir fry for a while

5. Add beer, bay leaves, star anise with the last ingredients, and simmer for 20 minutes

6. The soup is thick and thick. When the potatoes are soft, add green pepper and stir-fry until they are ripe. Cook the noodles until they are eighty to ninety-nine mature. Pour in the stewed chicken nuggets and serve with some soup.