Xinjiang Large Plate Chicken

Name: Xinjiang Large Plate Chicken
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 Native chicken; Some potato; Some Wide noodles; 1/2 Naan; Some Cinnamon; Some pepper; Some star anise; Some Bay leaf; Some Soy sauce; Some salt; Some shallot; Some ginger; Some garlic; Some Spicy skin

by Wenwen's dining table

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Xinjiang large plate chicken, our favorite. Today’s large-scale chickens are no longer monotonous, only chicken and potatoes. Now you can add wide noodles, Hanamaki, wide noodles, naan, etc. to the chicken. Today, we will make the large-plate chicken noodles and the sac-filled ones. Okay, let's start. "

Xinjiang Large Plate Chicken

1. I forgot to take a picture of the chicken half potato

2. seasoning

3. Dried chili, soak it in boiling water, so that the chili can give full play to its spiciness

4. On the pan, heat the oil and pour the chicken into the stir-fry. After the water is dry, add the auxiliary ingredients and continue to fry until fragrant.

5. After sautéing, add boiling water, bring to a boil on high heat, put the soy sauce on low heat and simmer for 30 minutes, (here you need to put more soy sauce, because there is no sugar, soy sauce can be colored and tasted) add potatoes and continue to simmer.