Naan Bread Large Plate Chicken

Name: Naan Bread Large Plate Chicken
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Naan; 1 piece green pepper; 1 piece Red pepper; 2 pcs potato; 500g Chicken leg; 1 tablespoon oil; 1 tablespoon salt; 1 tablespoon Soy sauce; 10ML Cooking Wine; 10g Sugar; 2 pcs star anise; 5g Cinnamon; 5g pepper; 2 tablets Bay leaf; 5 Dried red chili; 10g ginger; 10g garlic; 10g Green onions

by Wandering stars

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Because of the tip of my tongue 2, I know that there is a kind of noodles in Xinjiang called "Nan", and I also know that big plate chicken is a special Xinjiang cuisine.
Xinjiang’s large-plate chicken can be said to be a household name. Combining Xinjiang’s unique ingredients and flavors, the large-plate chicken has developed many new varieties, such as large-plate chicken braised rolls, naan-bun large-plate chicken and so on.
Xinjiang cuisine has many ways to combine naan dishes, the most representative ones are: naan-wrapped meat, naan-wrapped large-plate chicken, skin-naan-baked carp, and so on.
Naan has a long history in Xinjiang, and it was called "Hu Bing" and "Lu Bing" in ancient times. Naan uses flour as the main raw material, mostly fermented noodles, but no alkali but a little salt. There are also many patterns of naan, and the raw materials used are also very rich. The effect of naan: remove fat and lower blood pressure, protect the heart, laxative, replenish energy, suppress cancer and tumor, anti-aging and anti-radiation.

Naan Bread Large Plate Chicken

1. Prepare ingredients such as ginger and garlic

2. Wash potatoes, peel and cut into hob blocks, wash green and red peppers, remove seeds and slice

3. Defrost the chicken thighs and chop them into chunks

4. Heat oil in a pan, add chicken nuggets

5. Fry the chicken nuggets until the color turns white and the water becomes dry

6. Add cooking wine and stir fry

7. Add green onion, ginger and other ingredients and stir fry until fragrant

8. Add soy sauce

9. Add sugar, dark soy sauce, stir fry for color

10. Add water until the chicken nuggets are submerged, bring to a boil on high heat, cover with medium and low heat and cook for about ten minutes

11. Add potatoes and cook until you like soft and hard

12. Add the chopped green and red peppers

13. Add the naan to cover the chicken nuggets, cook for about 2 minutes, pick up the naan, cut into triangular pieces, place them on the plate in a circle, pick up the chicken nuggets and pour on top of the naan