Large Plate Chicken

Name: Large Plate Chicken
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 (500g) Three Yellow Chicken; 2 pcs potato; 2 pcs green pepper; Several Millet pepper; 8g Cooking Wine; 5g Soy sauce; Some Sugar; Some salt; 1g Thirteen incense; 1/2 a teaspoon ketchup; 1 tsp Pixian Douban; 1 tsp chili sauce; Some Scallions; 2 pcs star anise; 1 small piece Cinnamon; 2 tablets Bay leaf; 2g pepper; 1/2 Tsaoko; 2g Fennel; 2g Chicken Essence; Some Sliced ginger; Some Garlic slices

by English-English recipes

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Xinjiang large plate chicken was popular in the ancient city of Xi'an as early as the 1990s. I remember that there were several restaurants operating Xinjiang large plate chicken, among which the "Guo Lao large plate chicken" was the most popular, with several branches. It is said that Mr. Guo, the owner of the shop, personally went to Xinjiang to study and inspect. The plaque hanging in front of the shop was a handwritten handwriting by the famous calligrapher Mr. Wu San. The owner, Mr. Guo, met me in the early years. At that time, his daughter was in elementary school and was a student in our tutoring class. Besides, both of us were born in Hebei, so we had a lot of contacts. During holidays, our family often goes to taste his large plate of chicken. Being in respect of industry rules, he finally failed to ask Dapanji's practices. Now I am fortunate enough to see the recipe "Signature Big Plate Chicken" written by a professional chef in the culinary journal "Oriental Cuisine". After trial production and tasting, the taste is moderately spicy, the garlic aroma is outstanding, the chicken is tender and tasty, and the potatoes are soft, waxy and sweet. "

Large Plate Chicken

1. Wash the ingredients, chop the chicken into pieces, peel the potatoes and chop into pieces to prepare the onion, ginger, garlic, green pepper, red pepper

2. Bring the water in the pot to a boil, add the chicken pieces and boil for 30 seconds.

3. Potatoes are sliced on a hob, green and red peppers are sliced

4. Heat in a net pan, add oil to 70% heat, add white sugar and fry for sugar color

5. When the sugar picks up, turn off the heat, quickly pour the chicken nuggets and stir fry until the chicken nuggets are coated with sugar, and cook the cooking wine

6. Turn to medium heat and put green onion, ginger and garlic slices

7. Add star anise, cinnamon, bay leaves, pepper, cumin and stir-fry again

8. Put potatoes

9. Stir in soy sauce and stir well

10. Turn to high heat and pour in warm water, so that the chicken nuggets are about to be covered

11. Fang Pixian Douban

12. Put chili sauce

13. Put ketchup

14. Put thirteen incense

15. Add salt to a high heat, turn to a low heat, cover and simmer for 15 minutes

16. Put green pepper, red pepper, chicken essence

17. Stir fry out of the pot

Tips:
If you like spicy food, you can also add some Chaotian pepper and line pepper seasoning when you stew the chicken according to your own taste.