Large Plate Chicken

Name: Large Plate Chicken
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1/3 Native chicken; 500g Hand rolled wide noodles; 1 piece green pepper; 3 pieces Dried red chili; 1 tablespoon Pixian Doubanjiang; 1 tablespoon Rice wine; 2 tablespoons Soy sauce; 1 spoon Sugar; 1 spoon Chicken sauce; 1/2 Red pepper; 2 pcs potato; 1 tablespoon Vegetable oil; 1/4 onion; 4 slices ginger; 4 segments Green onions; 1 spoon Peppercorns; 1 capsule star anise

by Li Xiaobin

4.6 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

3

The mysterious western culture of Xinjiang, the magnificent desert scenery and the rich melon and fruit delicacies all attracted me. I especially hope that one day I can take my parents to check in. However, since I can’t go for the time being, I can also make a big plate of chicken chat. To comfort my stomach, I rolled the noodles with a vigorous hand, filled the chicken and potatoes, poured two spoons of soup, mixed it, and started eating~

Large Plate Chicken

1. Remove the stems, remove the seeds and slice the green peppers

2. Cut red pepper

3. Peel and cut potatoes

4. Add vegetable oil to the pot, add the chicken nuggets and stir fry until the color changes

5. Add sliced onion, sliced ginger, green onion, peppercorns, star anise and dried red pepper and saute until fragrant

6. Set the chicken aside, add Pixian bean paste and stir-fry on low heat to get the red oil

7. Stir-fry with chicken

8. Add rice wine, light soy sauce, dark soy sauce, sugar and chicken juice and stir fry evenly

9. Pour in an appropriate amount of water and boil, turn to a low heat and simmer for 40 minutes

10. Add the potato wedges to medium heat and simmer for 20 minutes

11. Add green and red peppers and fry until they are dead and turn off the heat. Pour on the cooked noodles.

Tips:
Pixian Doubanjiang should be fried with red oil on low heat, otherwise it will be bitter. The final soup should not be too dry, save some and pour it on the noodles.