Name: Xinjiang Large Plate Chicken
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1000g Native chicken; 2 pcs potato; 1 piece onion; 1 piece green pepper; 1 piece Red pepper; 300g noodles; 50g Spicy sauce; 3g sesame; 500ml beer; 5g Green onions; 5g ginger; 2g pepper; 5g star anise; 3 slices vanilla; 1g Tsaoko; 2g Cardamom; 5g Dried chili; 10ml Soy sauce; 5g salt; 3g crystal sugar

Xinjiang Large Plate Chicken

by S sweet

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

My favorite Xinjiang large plate chicken was actually closed, so I did it at home and it tasted good!

Xinjiang Large Plate Chicken

1. Wash and slaughter the chicken, potatoes, onions, red peppers, green peppers and green onions and cut them for later use!

2. Pour oil in a hot pan, add dried chili, pepper, saute, then add spicy sauce, rock sugar, star anise, grass fruit and other spices to saute!

3. Add the chicken nuggets and stir fry, fry the moisture, add the old extract color!

4. Pour beer, continue to stir fry, smolder over medium heat for 5 minutes!

5. Add the potatoes and continue to stir-fry for 10 minutes. Pay attention to see if the soup is enough to avoid muddying the pot!

6. Add green peppers, red peppers, and onions, and continue to stir fry for 2 minutes!

7. Let the juice slowly decrease!

8. At the same time, boil the water in another pot, cook the noodles, and prepare them on the bottom of the plate!

9. The large plate of chicken is out of the pot, (you don't need to collect the juice too dry, the juice is soaked in the noodles, it is delicious and very tasty) spread on the noodles, sprinkle with sesame seeds!