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1. The large plate chicken in the restaurant is usually made with three yellow chickens. I like to use the drumstick. A plate of leg meat is more than addictive. You can choose according to your own preferences. 5 drumsticks (for 2-3 servings) can replace half a three-yellow chicken or two thighs. If it is a whole chicken, double the amount of ingredients.
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2. Dried meat and chili are soaked in hot water in advance and chopped, and the chili is washed and set aside. The authentic large-plate chicken uses these two kinds of peppers unique to Xinjiang, which are sold by a certain treasure. There is really no substitute for the dried millet pepper and Erjingtiao you see at home.
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3. During the epidemic, it is not convenient for many people to go out and buy things, but at least they have to have star anise and peppercorns
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4. I like to chop the chicken and the potatoes into thick slices so that they cook quickly. Cut the green onions into two pieces, cut the garlic into large pieces, and cut the screw pepper into large pieces. Try to choose the thinner and spicy one to enhance the flavor.
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5. Heat the pan first, then pour the oil, the oil is slightly more
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6. Put 2 tablespoons of white sugar in such a big spoon, about 25 grams. Don't be too much, the sugar color is not enough to wrap the meat. If you use rock sugar, you must break the rock sugar into small pieces.
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7. Boil the sugar color with patience, especially for novices, be sure to turn on a medium-to-small heat and stir slowly to make the sugar evenly melt
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8. Many recipes say that it is boiled into maroon red. If this is the case, don’t worry, don’t put the meat ❌❌❌ but you can put the meat in your hand. The sugar color will not be colored and will be sweet when it is early, and it will be sent later. The black hair is bitter, the timing of the meat is very important
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9. When the sugar starts to make small bubbles, turn off the heat. When the small bubbles are as dense as in the picture, stir and fry the meat quickly.
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10. When the sugar color is evenly coated on the meat, when most of the meat changes color, add a spoonful of salt and stir fry evenly, so that the stewed meat is more delicious, and then fry most of the water vapor in the pan.
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11. Add the soaked meat chili, string chili, and Chinese pepper, and stir fry for a fragrance
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12. Add the dried spices and a tablespoon of Pixian Douban, stir fry the red oil
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13. Add half of the green onions, ginger slices, garlic diced and stir fry to create a fragrance
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14. Add potatoes and spread it on the chicken, pour in beer, as long as there are no potatoes. Cover and simmer over medium-low heat until the potatoes are cooked through. If there is no beer, add three or four spoons of cooking wine in the previous step and stir fry, and then add water. If you are using whole chicken, simmer the chicken for ten minutes before adding potatoes. If you use local chicken, you can use a pressure cooker to squeeze the meat before adding potatoes.
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15. After the potatoes are cooked, add a spoonful of light soy sauce, a little chicken essence and MSG, add the screw pepper and the other half of the green onions, taste the saltiness of the soup, if it is weak, add some salt, stir evenly and it will be out of the pot.
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16. Remember to save more soup, the noodles and rice are super sturdy
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Tips:Sugar color is the key to large plate chicken, novices must pay attention to the heat and observe patiently.
