Xinjiang Large Plate Chicken

Name: Xinjiang Large Plate Chicken
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 cock; 2 potato; A can beer; 3 spoons Pixian Douban; 3 green pepper; Eight Dried red chili; 1/2 a tree shallot; Some ginger; 1/2 head garlic; 10 capsules pepper; 2 star anise; piece Cinnamon; Some crystal sugar

by Promise

4.9 (1)

Favorite

10

Difficulty

Normal

Time

1h

Serving

3

Friends bring back authentic Xinjiang line peppers, you must make big chicken

Xinjiang Large Plate Chicken

1. Wash the chicken nuggets, put them in boiling water to remove the blood, prepare the required materials

2. Put rock sugar in a frying pan and stir-fry until slightly bubbling

3. Add Pixian bean paste and stir-fry on low heat until the red oil comes out

4. Add the chili, stir fry the aniseed on a low heat to create a fragrance

5. Pour the chicken pieces and stir fry evenly

6. After the water is gradually fried dry, add the green onion, ginger and garlic

7. Add beer

8. Add boiled water to the chicken and simmer for about 30 minutes

9. Cut potatoes, cut green peppers and set aside

10. Add the potatoes after 30 minutes and cook for another 15 minutes

11. Add the green pepper when the juice is halfway through

Tips:
The scallion and ginger are put afterwards to prevent frying. The large plate of chicken soup made by doing this is rich, and it is good to mix noodles and biscuits with bun