Xinjiang Large Plate Chicken
1.
Cut the chicken wings into small pieces, blanch them in a pot of boiling water, and rinse off the blood foam.
2.
1 spoon each of cooking wine, light soy sauce and dark soy sauce, add a small amount of salt, crushed black pepper and diced pepper, marinate the chicken pieces for 20 minutes, then drain the water.
3.
Chop garlic, cut green pepper and onion into small pieces, and cut carrot into hob pieces.
4.
The potatoes are also cut into hob pieces.
5.
Pour oil in a wok, add green onion, ginger, garlic and dried chili until fragrant, add Pixian bean paste and fry to make red oil.
6.
Add chicken pieces and stir fry evenly.
7.
Pour a can of beer and add a lid to boil.
8.
Add 3 tablespoons of dark soy sauce, mix well, add potatoes and stir fry, simmer for 10 minutes.
9.
When the potatoes are slightly soft, add carrots and a few rock sugar, and simmer for another 10 minutes.
10.
Season with appropriate amount of salt, sprinkle with onion and green pepper and stir fry.
11.
Just thicken the gorgon with starch with water.
12.
The delicious large plate chicken is ready, let's enjoy it.
13.
The wide noodles are cooked in cold water.
14.
Serve with chicken broth and mix well.
15.
Don't mention how beautiful it is.
Tips:
Chicken wings, chicken legs, chicken nuggets are very suitable for large plate chicken
The noodles are bought in supermarkets. I am clumsy. MM who is good at noodles can roll the noodles by himself, which is more chewy!
