Xinjiang Large Plate Chicken
1.
Cut each chicken leg into three pieces, put in a large bowl, put 1 tablespoon light soy sauce, 1/2 teaspoon refined salt, 1/2 teaspoon fine sugar, 1 teaspoon cornstarch, and pick it up to feel sticky, then add vegetable oil 1 Spoon and 1 teaspoon of sesame oil, then pickle it evenly, put it in a compact box or a fresh-keeping bag with a pull-seal, preferably for half a day to a day;
2.
Peel the potatoes and cut them with a hob, and cut the peppers into triangles;
3.
Cut the onion into small pieces, take 3 of the small pieces and shred them, and use them in a saucepan later;
4.
Use a small pot to fry the potatoes. Turn the heat to medium-high. When a potato is bubbling, slowly put the potatoes in the pot and fry them with a spoon or chopsticks while frying, so that they will be fried evenly;
5.
Fry until it is light yellow, and the corners of the potato pieces are a little darker. The fried potatoes are difficult to maintain their shape during the cooking process and will not become sandy in the end;
6.
Children's shoes who like to blanch chicken pieces can be blanched, but I feel that after blanching, they are wetter and the color is white, so I tried the frying method to fry, and fry the chicken thigh pieces into golden brown. , After frying, serve and set aside;
7.
Cut the ginger into shreds and the garlic into puree, and then put the onion shreds just cut together;
8.
Put the pot on the stove, turn on the medium and small heat, heat the pot and add oil, then put onion shreds, ginger shreds, minced garlic, chili segments, sweet noodle sauce, chopped green onions, and pepper powder;
9.
Stir constantly with a spoon to stir up the ingredients in the pot to get a fragrance;
10.
Pour in the fried chicken nuggets, stir fry for a while, and pour in a can of beer. To make the chicken flavorful, add 1 tablespoon of light soy sauce, 1 teaspoon of refined salt, 1 tablespoon of sugar, 1 teaspoon of pepper, and stir a few times to make the soup at that time The juice is definitely not salty enough, but if you wait until the final juice is collected, the saltiness of the soup should be about the same. Turn to a small fire Simmer stall, cover the pot, and simmer for 15 minutes;
11.
Raise the lid of the pot, pour the potatoes, and simmer on a low heat, turning over the chicken and potatoes from time to time, so that the potato pieces absorb the juice evenly;
12.
When it is simmered until the juice is almost 1/4 of the original juice, try the taste. If it is not salty, add a little light soy sauce or refined salt. I feel that the saltiness is just right;
13.
Pour in onion and cayenne pepper, stir fry until the onion and cayenne pepper are broken and ready to be served.
Tips:
1. In order to make the potatoes simmer until the end is not mushy and not too sandy, the potatoes are deep-fried, so that a film is formed on the surface of the potatoes, which is a bit tough and can maintain the shape;
2. Those who like to blanch the chicken nuggets can also blanch them, or fry the chicken nuggets and shape them, which can also make the chicken nuggets color and feel more fragrant;
3. Some children's shoes use bean sauce in a hot pot. The family is afraid of hotness and switch to sweet noodle sauce. Sweet noodle sauce can make the taste thicker and darker in color, making it look appetizing;
4. After pouring beer into the pot, be sure to change the fire to a very small fire, so that the chicken is fully immersed in the beer for a period of time. If the fire is too high, the beer will be dried out, and then the potatoes will be put in water. It is recommended to always use beer for cooking after adding beer, do not add water, so it is very important to master the heat;
5. Be sure to leave a little juice at the end to make the whole dish feel moist.
