Large Plate Chicken

Name: Large Plate Chicken
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 Chicken thigh; 1 carrot; 1 piece potato; 1/2 green pepper; 1 piece tomato; a little Vegetable oil; Some chopped green onion; a little Soy sauce; Some Hot water; 3g salt; 4 slices ginger

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

In the scorching summer, I came to the long-awaited vegetable market. Because I was still in the epidemic prevention and control period, I did not dare to stay. I had already thought about the ingredients to purchase on the road, and went straight to the "topic". I bought two chicken thighs attached to my hips, and mixed other meats and vegetables. I bought two bags, which is enough to eat for a week.

After returning, after cleaning and processing a large chicken leg, it becomes the "big plate chicken" on the dining table at night.

I have eaten Xinjiang large plate chicken in restaurants before. The meat is smooth and tender, and the soup is thick and fragrant. Especially at the end of the meal, it is mixed with "tiaozi", the soup is covered with noodles, and it is not wasted at all.

Make it by yourself, economical, clean and hygienic, each material can be more or less, adjust the amount according to your preference. Especially these potatoes, you must put more, the potatoes are boiled, the soup is thicker, soaking rice and noodles is a perfect match.

Let's not say much about the nutritional value of various ingredients, just serve it and start eating!

Large Plate Chicken

1. A chicken thigh with a crotch, clean it;

2. Chop into small pieces, put in a basin, use 1 g salt, 10 g soy sauce, 3 g white pepper, and 25 g cooking wine, stir well, and marinate for 30 minutes;

3. Peel and wash carrots and potatoes, 1-2 large tomatoes, 1 green pepper, but only half is actually used; adding two more tomatoes to this dish will be salty and sour, more appetizing, and colorful in color;

4. Cut carrots and potatoes into hob pieces, especially potatoes at will. The edges are thinner and can be boiled after being put into the pot, so that the soup will be thicker; cut tomatoes into cubes and green peppers into cubes;

5. Pour a little oil in the wok, put the chicken nuggets into the wok, medium heat, and constantly stir fry, so that the fat in the chicken skin is stir-fried, the chicken nuggets are slightly reduced, and the exterior is all discolored, then the chopped green onion and ginger slices are added to the pan and stir-fried fry;

6. Stir all the carrots and potatoes in the pot, use the oil in the chicken skin to infiltrate the carrots and potatoes. At the same time, it can also dissolve the carotene in the oil and convert it into vitamin A. Vitamin A is good for eyesight and skin; Looks shiny and refreshing;

7. Pour appropriate amount of soy sauce, light soy sauce, and a little salt to stir fry for color, then pour hot water along the side of the pot, the amount of water should not be enough for the vegetables; cover and simmer for 30 minutes, until the chicken shows signs of deboning;

8. The broth is fresh and thick, the chicken is tender, the carrots and potato pieces are also cooked until fully cooked, and a little potato is melted in the soup, pour the tomatoes and green peppers into the pot, stir-fry for 2 minutes, and it will be out of the pot. Tomatoes and green peppers can be eaten raw, and the color will be more colorful when heated slightly.

Tips:
1. You can use large chicken drumsticks or whole chicken to make this dish. The chicken chops are marinated in advance with a little seasoning to remove the smell;
2. Fry the chicken nuggets to get the fat, simmer for a while on a low heat, the meat is firm and tender;
3. When the potatoes are boiled and melted into the soup, they are more delicious, so cut them into hob pieces with thin edges;
4. Put the tomatoes and green peppers before they are out of the pot to keep the color bright and crispy taste.