Xinjiang Large Plate Chicken

Name: Xinjiang Large Plate Chicken
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Three Yellow Chicken; 1 piece potato; 1g Bay leaf; 3g pepper; 3g star anise; 3g Dried chili; 2 pcs green pepper; 2 pcs Red chili; 20g ginger; 20g garlic; 2 tablespoons Pixian Doubanjiang; Some salt; 20g Soy sauce; 15g Cooking Wine; 4g Chicken Essence; 2g Sugar

by Purple forget-me-not gourmet

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Chicken meat is not only tender and delicious, but also has high nutritional value. As we all know, in China, women must eat chicken and chicken soup to replenish their bodies during confinement. There are also patients after surgery, who basically drink chicken soup to regulate their bodies. According to Chinese medicine, chicken has the functions of warming the middle energy, replenishing qi, replenishing deficiency and essence, invigorating the spleen and stomach, invigorating blood vessels, and strengthening bones and muscles. Usually eating more chicken has a great effect on people with malnutrition, cold stomach, fatigue, irregular menstruation, anemia, and weakness. Because the nutrients in chicken are easier for the body to absorb and utilize. Chicken contains a lot of protein, especially chicken breast and chicken thigh. The protein content is very high. For infants and people in the growth and development period, it has the effect of promoting development, improving immunity and strengthening the body. Chicken also contains phosphorus, iron, copper, zinc, vitamin B12, vitamin B6, vitamin A, vitamin D, and vitamin K, etc., which can enhance physical strength and strengthen the body. Now that Lidong has just passed, it is a good time to replenish the body. Children eat it to strengthen the body, and women eat it to increase their physical strength. "

Xinjiang Large Plate Chicken

1. 1 three-yellow chicken, let the store kill it when you buy it, chop it into small pieces, take it home, clean it, and put it on a plate for later use.

2. Peel off the skin of potatoes, wash and cut into small cubes; clean and cut green peppers and red peppers into hob blocks; peel and wash ginger and cut ginger slices; peel and wash garlic; wash and cut dried peppers into sections; bay leaves , Pepper, star anise, rinse well and set aside.

3. Pour the cleaned chicken into the pot, pour the water that is flush with the chicken, boil on high heat, boil the bleeding powder, boil it, pour it into a basin and rinse with cold water, wash it and drain it for later use.

4. Put an appropriate amount of oil in the hot pan, more than usual, stir fry with sliced ginger, garlic, star anise, bay leaves, pepper, and dried chili over low heat to create a fragrance. Add 2 tablespoons of Pixian bean paste and stir fry over low heat to produce red oil.

5. Pour in the blanched chicken, stir-fry for 3 minutes, add appropriate amount of salt, 20g light soy sauce, 15g cooking wine and continue to stir-fry for 3 minutes until the chicken tastes good, and then stir-fry the soup.

6. Pour in the right amount of water, and the amount of water is level with the chicken. Bring the soup to a boil on high heat. Turn to medium heat and simmer for 10 minutes. (This depends on the age of the chicken. If the chicken is older, the stewing time will be longer. The three yellow chicken I bought today is relatively tender, so it is easier to cook)

7. Add the potatoes, continue to cook for another 10 minutes, and boil the potatoes until soft.

8. Add green pepper and red pepper and cook until broken, add 4g chicken bouillon, 2g white sugar, stir well, and then serve.

9. The fragrant Xinjiang large-plate chicken is ready, the smooth and spicy chicken, the soft and delicious potatoes, don't you hurry up to make it?

10. Figure two of the finished product.

11. Figure three of the finished product.

12. Figure four of the finished product.

Tips:
1. Remember to blanch the chicken in a pot under cold water, so that the bleeding can be blanched. Don't put it in hot water, remember!
2. After the chicken is blanched, rinse it with cold water immediately. This will make the chicken more delicious.
3. When the chicken is stewed, the time should be determined by the age of the chicken. The time in the text is only for reference. If the chicken is older, the stewing time should be appropriately extended.
4. Don't add too much sugar, just add a little to improve freshness.