Xinjiang Large Plate Chicken
1.
Prepare the seasoning
2.
The small chicken is cleaned and chopped into small pieces
3.
Wash the sharp peppers, red peppers, yellow peppers and potatoes and cut them into hob pieces for later use
4.
Cut the ginger into slices, and cut the dried red pepper into small pieces with scissors.
5.
Put clean water in the pot. After the water is boiled, add the chicken nuggets, skim off the foam, and cook for 2 minutes before removing the chicken nuggets. Pour out the water.
6.
In a separate pot, put a small amount of oil in the pot, add sliced ginger, star anise, pepper, dried chili and cinnamon until fragrant
7.
After the aroma comes out, add the blanched chicken nuggets and stir fry for 2 minutes, then pour the beer, and the chicken nuggets
8.
After the high heat is brought to a boil, add the dark soy sauce, ketchup and sugar, close the lid, and simmer for 15 minutes on low heat.
9.
Then add the potato pieces and continue to simmer for 10 minutes
10.
Then add the colored peppers, add salt, and stir-fry for 3 minutes.
Tips:
1. When stewing chicken, use beer instead of water, because the large plate of chicken stewed with beer is more delicious.
2. Use tomato sauce, try not to use tomato sauce instead, the taste will be a little different.
3. Three-yellow chicken, small mountain chicken and white striped chicken bought in the supermarket are all tender and easy to cook.
