1. The main materials are ready;
2. Slice green onion and ginger, cut garlic into sections, and cut onion, potato, and green pepper into pieces for later use;
3. Three yellow chickens, head and toe cut and spare;
4. Heat the oil in the wok, add some sugar and stir until the sugar melts;
5. Then add the chicken nuggets, stir fry for color, add ginger garlic, a little vinegar and stir well, then add the peppercorns, dried chili peel, star anise, cinnamon, soy sauce, and bean paste and stir well;
6. Pour hot water over the ingredients;
7. After the high heat is boiled, add the potatoes to a low heat and simmer for 20 minutes;
8. When the potatoes are cooked, add salt to taste. Add green peppers, onions, and green onions;
9. After all the ingredients are evenly stir-fried, simmer for 3-5 minutes to accept the soup and it will be out of the pot;
10. Spread the boiled belt noodles on the plate when eating;
11. The chicken is served on top, and the Xinjiang large plate chicken is completed.
Tips:1. The spiciness can be adjusted according to personal preference;
2. You can buy ready-made wide noodles instead.
![Three Cups of Chicken [teacher Kong to Cook] recipe](https://img.simplechinesefood.com/0c/0c3fe12a5e3ab209622d199ff812032a.jpg)
