Xinjiang Large Plate Chicken

Name: Xinjiang Large Plate Chicken
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1/2 hen; 6 small potato; 1 carrot; 1 piece green pepper; 1 piece Red pepper; 20 capsules pepper; 4 Dried chili; 2 pcs star anise; 1 small piece Cinnamon; 1 small piece ginger; 1 stage very light blue; 3 cloves garlic; 1 tbsp Cooking Wine; 1/2 teaspoon Sugar; 1/2 teaspoon salt; Some Vegetable oil; 1/2 tbsp Soy sauce

by You Ma Food

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

This dish is a copy of Yuchi Taohong’s practice because I want to participate in the event, but I add less soy sauce. In order to avoid the soy sauce, I took the limelight from the brightly colored vegetables. In addition, I also put less chili. In general It is more suitable for the taste of Zhejiang people. It is slightly different from the Xinjiang large-plate chicken in the second season of "China on the Tip of the Tongue". It lacks the steps of frying sugar and adds the oily process of potatoes and carrots. The resulting large-plate chicken has a light color and a strong taste. The potatoes are also given a floury taste. I think the same is true in Xinjiang. I guess each family has their own practices, as long as they meet the tastes of the family.

Xinjiang Large Plate Chicken

1. Peel the potatoes and wash all the ingredients

2. Cut the chicken into small pieces and wash it repeatedly with hot water to control the water

3. Cut potatoes and carrots into hob pieces and set aside

4. Put a little more oil in the wok, and fry the potatoes until they are 8 minutes cooked.

5. After the potatoes are taken out, put in the carrots and fry for about one minute to let the carotene fully release in the fat

6. Remove the fried potatoes and carrot pieces and set aside. Pour out the excess oil from the pan, leaving a little oil

7. Use the remaining base oil to fry the peppercorns until fragrant

8. Add all the spices and sauté until fragrant

9. Put the chicken nuggets on high heat and stir fry for a few minutes

10. Add soy sauce, water, white sugar, cooking wine and salt to a boil, then turn to medium and low heat and simmer for 15 to 20 minutes. The water should be under the chicken nuggets.

11. After 20 minutes, you can smell the rich chicken soup. Add the fried potatoes and carrots and continue to simmer on a low fire. During this time, you don’t need to stir fry. Just shake the pot once in a while. Mashed