Xinjiang Large Plate Chicken

Name: Xinjiang Large Plate Chicken
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 Grass Chicken; 200g Plain flour; 1/2 onion; 1 piece Red pepper; 2 pcs potato; 4 Red chili; Some pepper; 4 slices ginger; 2 pcs star anise; 1 beer; 1 tablespoon Doubanjiang; 2 tablespoons ketchup; Some Soy sauce; Some warm water; Some Right amount

by Air-conditioned pig

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Xinjiang is the land I have always longed for, where there is a long and fascinating culture,
There are mouth-watering high-quality melons and fruits, and there is a vast grassland that people can admire infinitely.
There can be said to be a pure land, where people’s hearts can be purified, and everything there is so yearning,
But for various reasons, we can only stop and stay in place,
For this reason, only to pour unlimited yearning for full payment into Xinjiang cuisine to relieve my regrets.
Xinjiang large plate chicken is famous for its rich ingredients and strong flavor, which is regarded as a famous dish in Xinjiang.
At first glance, it looks a bit like Northeastern cuisine, but the use of spices and the matching of food colors reflect the lack of carelessness of the people of the Western Regions in food.
Let me, a native of Shanghai, come and make an authentic Xinjiang large plate chicken for my parents.
At the same time, I also hope that everyone's parents will have a healthy body and eat delicious food all over the world.

Xinjiang Large Plate Chicken

1. Pour the flour slowly with warm water and stir into cotton wool

2. According to the water absorption of the flour, add some warm water to knead the flour into a smooth dough, and let it stand for 20 minutes

3. Prepare the ingredients, take out the chicken entrails, clean the whole set, and cut into pieces for later use

4. Coat the surface of the dough with olive oil, use a rolling pin and let it rest for 10 minutes

5. Stack the leftover dough and cut into strips with a knife

6. Wash the onions, red peppers, and potatoes and cut into pieces for later use

7. Boil a pot of water, put ginger and appropriate amount of pepper in the pot

8. After boiling, pour the diced chicken into the pot, cook until the chicken is white, then remove and drain.

9. Pour an appropriate amount of oil into the pot, heat it up, add sliced ginger, red pepper and pepper to burst the fragrance

10. Pour the chicken and stir fry evenly

11. Pour in a spoonful of bean paste and stir-fry evenly

12. Pour the diced potatoes

13. Add light soy sauce and stir fry evenly

14. Pour a can of beer

15. Two spoons of tomato sauce, stir well, and simmer at the lowest heat

16. Pour in onion and red pepper before harvesting the juice, stir-fry evenly and then out of the pan

17. Boil a pot of water, wait for the water to boil, put the cut noodles into the pot, cook for 3 minutes, then it will be ready for use

18. Lay the noodles underneath and put the roasted chicken on top

Tips:
The chicken I choose here is grass chicken, which is small but tender and firm, and it tastes chewy.
Chicken and noodles can be made at the same time, so that the freshly baked chicken covers the noodles and tastes better.
If you feel that the water in the beer is too low, you can add a little more water. The dryness and wetness of the chicken can be determined according to personal preference. I like to dry it a bit, so the juice is better. If you like the soup, you can start it earlier. Turn off the fire.