【xinjiang】large Plate Chicken

Name: 【xinjiang】large Plate Chicken
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some green pepper; 1/2 onion; 1/2 Native chicken; 2 (medium size) potato; Some (or hand-rolled powder) Potato vermicelli; Some Red pepper; 1 tsp Fennel; a little ginger; 2 tablespoons Soy sauce; 2 tablespoons Pixian Doubanjiang; 1 piece Tsaoko; 2 pcs star anise; 1 short section Cinnamon; 1 head garlic; a little crystal sugar; 3 slices Bay leaf; 1 lot Dried red chili; 2 tablespoons Cooking Wine; 1 tsp Peppercorns; a little shallot

by Daughter of heaven

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The true source of Xinjiang large plate chicken is not easy to study. It is said that in the 1980s, Mr. Li, a farmer in Shawan County, Xinjiang Uygur Autonomous Region, opened a "Manpengge" restaurant on the roadside, where he was good at cooking spicy chicken nuggets. Once, an employee of a construction company came to eat spicy chicken nuggets. Although they thought it tasted good, they always felt that the amount was too small. Seeing Li took a whole chicken out of the back hall, he asked him to fry the whole chicken for them. on. However, the fried chicken nuggets were not on such a large plate, so Li served it on a plate containing noodles. After the meal, the group of guests were very addicted, and the guests next to each other also asked for one. A large serving of chicken. At first, the restaurant wrote the recipe on a small blackboard called "Spicy Fried Chicken". Later, more and more restaurants began to introduce this method of filling chicken nuggets on large plates, and the reputation of large plate chicken spread. In 1992, Zhang, the owner of Shawan Xinghuacun Dapan Chicken Store, first registered the "Dapan Chicken" brand. After more than 20 years of development and evolution, in Xinjiang, you can not only eat the classic "potato chicken" of large-plate chicken, but also the luxurious version and upgraded version of large-plate chicken "mushroom chicken, pickled vegetable chicken, cowpea chicken, Huajuan chicken, kelp chicken, Deep-fried naan chicken, frozen tofu large plate chicken, chicken blood cake large plate chicken, etc. The fragrant large plate chicken is paired with Xinjiang’s characteristic naan and belt noodles, which is absolutely delicious. "

【xinjiang】large Plate Chicken

1. Cut half of the native chicken into pieces and soak in clean water until there is no blood. Drain and set aside.

2. Slice the ginger, cut the green onion into sections, and put all the spices together.

3. Soak the potato vermicelli in advance to soften, peel the potatoes and cut into pieces with a hob, and slice the onions. Cut green and red peppers into diamond-shaped pieces.

4. Pour a proper amount of oil into the pot, stir-fry the peppercorns on low heat until the color changes and the flavor is released, then remove the peppercorns and discard them.

5. Pour the chicken nuggets and stir fry over high heat.

6. Stir-fry until the steam in the pot is dry and the chicken pieces are yellow. Pour in the cooking wine, add all the spices and stir-fry until the aroma is released.

7. Add ginger slices and garlic cloves and continue to stir fry.

8. Add Pixian bean paste and fry on medium heat until the red oil is formed.

9. Add light soy sauce, dark soy sauce, rock sugar and continue to stir fry until colored, add green onions.

10. Pour in the chicken nuggets and bring to a boil. Turn to medium-low heat and simmer for about 30 minutes.

11. Add the potato pieces and continue to simmer for about 6 or 7 minutes.

12. Add the potato vermicelli and simmer for 2, 3 minutes.

13. Add onions and stir fry.

14. Finally, add green and red pepper pieces and stir fry evenly.

15. Take out the pan and serve.

Tips:
Potatoes can be fried or deep-fried in advance to help shape them, and they are not easy to boil. At the end of the stew, a little more broth is reserved for noodles, which is very delicious. Potato vermicelli is a special kind of vermicelli in Lanzhou, which is roughly as thick as hand-rolled noodles. It is often used to make large-plate chicken, yellow braised mutton and so on. Some diners who like vermicelli usually add another vermicelli in the restaurant. If you don't have it, don't add it, you can also use hand-rolled powder instead. The vermicelli stewed in it was really delicious, and finally served with a wide ramen noodles, it tasted great. The salt in the bean paste is enough, so there is no need to add additional salt.