Large Plate Chicken
1.
Prepare all the ingredients, according to the amount of chicken, the rest of the ingredients are appropriate
2.
Cut chicken into pieces, sliced green onions, green peppers, and millet into sections. Sliced ginger and garlic.
3.
The potatoes are cut into thumbs-sized pieces. (After the chicken is in the pot, it will be dried and shrunk, so the potato pieces are about the same size as the shrunken chicken pieces)
4.
Boil the chicken out of the pot and remove the water to drain.
5.
Add the oil in the pot and heat the oil to a certain temperature, not too high, add sugar, and boil the sugar on a low heat.
6.
Add the peppercorns to the oil pan, fry the peppercorns until fragrant, then stir fry the chicken for color. After coloring, add the ginger and garlic slices and stir fry, and then add the millet for the spicy aroma. Finally, add the appropriate amount of bean paste, add the appropriate amount of vinegar and salt.
7.
Stir-fry for a while, pour beer, add star anise, dried chili, and add potatoes. The beer will overwhelm the chicken and potatoes.
8.
Cover with a lid and simmer on medium-low heat for about 10 minutes. Do not stir fry during the process. Remember that the fire is not too big, otherwise it will be easy to burn.
9.
Open the lid, and when the water is almost harvested, stir fry. Be careful not to stir fry vigorously. The potatoes here are boiled and melted, and vigorous stir frying will easily turn the potatoes.
10.
Add green pepper and green onion, stir fry, don’t let green onion and green pepper fry too melted
11.
Finally, turn off the heat and put an appropriate amount of MSG or chicken essence. When you start the pot, a delicious large plate of chicken is in front of you.
Tips:
The most important thing is to pay attention to the fact that the potatoes are easy to batter after they are laid. You must pay attention to the process of stir-frying. The batter is greatly reduced in terms of face and taste.
