Man Food Slow Talk丨large Plate Chicken
1.
Knead 150g all-purpose flour with 80ml water and 1g salt powder to form a dough. Don't use too much light, wrap in plastic wrap and leave the noodles for 20 minutes.
2.
Knead the dough until it is shiny and cut into 3 equal pieces.
3.
Roll each dough into an oval shape, pour it with oil, make sure that the surface of the dough is evenly covered with oil, and then cover with plastic wrap for at least 1 hour, preferably more than 2 hours.
4.
Take out the dough and press it flat, and use chopsticks to make a groove in the middle.
5.
Slowly stretch the dough on both sides with your hands, pull the noodles and beat them on the chopping board. Be less focused, otherwise it will tear easily.
6.
After beating, you can pull the dough to both ends with your hands, just beating and stretching until the dough becomes even thick and thin noodles.
7.
At this time, tear it apart according to the indentation in the middle of the dough sheet, and tear off one of the ends, and the dough sheet will become a long noodle.
8.
1 tomato is blanched with boiling water, peeled and cut into pieces, 2 potatoes are peeled and cut into hob pieces, 1 white onion is cut into pieces, 4 green peppers are cut into hob pieces, 1 small piece of ginger, 5 pieces of garlic peeled .
9.
Cut a tender chicken into large pieces. Don’t choose the stewed chicken. The vegetables and chicken cuts here can be slightly larger, because they will have to be simmered for a long time later.
10.
Pick up the frying pan, add 1 tablespoon of peppercorns with cold oil on a low heat, fry the flavor, and then remove.
11.
Then put the chicken in the oil pan, make the surface of the chicken evenly colored, stir out the chicken fat, take it out and set aside.
12.
Lower 30g of crushed rock sugar and fry on medium-low heat until the sugar melts and turns amber.
13.
Quickly add sliced ginger, garlic, 1 star anise, 1 segment of cinnamon, 1 pinch of dried chili and saute until fragrant, then add half of the onion and tomato cubes and saute until fragrant;
14.
Return the chicken to the pot, add a can of beer, cook for a while to let the alcohol volatilize, add 2 tablespoons of light soy sauce, 2 tablespoons of oyster sauce, potatoes, cover the pot and simmer for 30-40 minutes.
15.
After the chicken is simmered, add 1 teaspoon of salt to taste, add the green peppers and onions to a high heat to collect the sauce, and then pour it on the noodles. Be careful not to collect the soup too dry.
16.
Boil a pot of water. After the water boils, boil the noodles for 1-2 minutes.
17.
Remove the noodles and place them on the bottom of the plate, and then pour the chicken on top.
Tips:
I made this version of the large plate chicken without the spicy sauce like Pixian Doubanjiang. It tastes more original. You can also make some adjustments according to your own preferences~
