Large Plate Chicken

Name: Large Plate Chicken
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Grass Chicken; 2 pcs potato; 1 piece carrot; 1 piece green pepper; 1 piece Red pepper; Some Rapeseed oil; a little salt; 2 tablespoons Cooking Wine; 1 tablespoon Doubanjiang; 2 tablespoons Soy sauce; Some crystal sugar; 2 sheets Bay leaf; Some Peppercorns; 2 pcs star anise; 1 short section Cinnamon; 2 pcs Dried chili; 1 shallot; a little Sliced ginger; 4 Garlic cloves

by Mother Maizi

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Xinjiang big plate chicken, also known as Shawan big plate chicken, is a famous dish in Xinjiang. It originated in the late 1980s. The main ingredients are chicken nuggets and potato nuggets, and they are cooked with belt noodles. This summer, we went to Xinjiang for a trip. During the 11 days in Xinjiang, we ate large-scale chicken three times. There were small shops on the roadside and large restaurants. They all tasted good. They were served on a large plate, red, green, and yellow. The color is bright and it is appetizing when you look at it. The taste is fresh and spicy. I like the potatoes inside. The noodles are soft and delicious. The noodles are dipped in juice and are delicious and chewy. Every time I eat this dish, I don't eat other staple foods. I'm full of potato noodles early.

Large Plate Chicken

1. Clean the grass chicken, cut into small pieces, blanch in a pot, add some ginger slices

2. Boil until the color changes, remove and wash with warm water for later use

3. Pour a little rapeseed oil into the pot and heat it up, then add the peppercorns and fry to get the fragrance.

4. Then add rock sugar and stir fry to get the color of sugar

5. Add the blanched chicken and stir-fry evenly, add star anise, cinnamon, bay leaves, dried chili, green onion, ginger, garlic and stir-fry evenly

6. Then add cooking wine, bean paste, light soy sauce, dark soy sauce and stir-fry well, then add appropriate amount of water to start simmering

7. I used an electric pressure cooker to save time for 25 minutes

8. Peel and cut potatoes, carrots, green peppers, and red peppers into small pieces

9. In a separate saucepan, stir the potatoes and carrots until the edges turn yellow

10. Press in the electric pressure cooker for about 10 minutes, release the pressure, put the potatoes and carrots in the electric pressure cooker together for another 15 minutes

11. When the time is up, after releasing the pressure, pour it back into the wok to collect the juice and add some salt to taste

12. Add green and red pepper cubes and stir well

13. Put it out of the pot and serve it on a plate, because the soup of Xinjiang large plate chicken will use lasagna dipping, so you can save more soup

Tips:
For dinner on weekdays, I used an electric pressure cooker in order to save time. To be honest, the chicken certainly does not have the flavor of slow simmering. If you have time, let’s simmer it slowly.