Xinjiang Large Plate Chicken--the Taste in Memory
by Pagolan
Favorite
Difficulty
Normal
Time
1h
Serving
2
When I go home during the New Year, my mother prepares a meal and waits for me to get home. The first meal when I get home will always be a large plate of chicken made by my mother. I love to eat large plates of chicken. I remember eating it once a month at home when I was young. Every time my mother loved to give me some good meat with bones, but I liked the pure meat of chicken breasts. My father laughed at me that I don’t know how to eat chicken. Compared to chicken, what I like more is the belt noodles dipped in soup. The soup has a strong flavor into the noodles, and the chicken sauce is spicy, which is simply refreshing!
Later, when I grew up, I went to work in Beijing. I ate the Xinjiang large plate chicken from a few restaurants. When I first ate it, it was fresh. I thought it was the craftsmanship of the restaurant master. But when I came home during the Spring Festival of my first year of work, I had my mother. I have not eaten such a strong chicken this year, the spicy of dried chili, and the potatoes with stewed noodles. All these are familiar flavors. I just saw the CCTV Spring Festival on TV. The public service advertisements going home, with so many people, traveling thousands of miles, they have to go home to celebrate the New Year with hard work all the way. In this situation, I couldn't hold back any tears. Mom thought I was wronged outside, so I hurriedly asked me, and I shook my head. When I was young, I didn’t know what “mother made”, but I finally understood that time.
That year, I asked my mother to teach me how to make large-scale chicken at home. Afterwards, every time I was in Beijing, when I was tired from work and homesick, I went to the supermarket to buy a chicken to make, but I couldn’t make the taste of home. I was on the phone. Li complained, saying that my mother was reluctant to give me the secret. My mother said that I was full of nonsense and taught me everything. I was stupid and couldn't learn it. Later, when I look at China on the tip of my tongue, I know why it’s different. Because of the different ingredients, my mother always buys Xinjiang local Pagolang chicken when I’m at home. First, halal slaughter is safer and safer than other chickens. Second, the meat tastes better. Chickens in Xinjiang are still different from those in other places. It's a pity that I can't buy Xinjiang chicken in Beijing, and at the same time I think it's okay. There is always one more good thing in my hometown that Beijing can't replace, so I can think about it.
Just after the Spring Festival, I returned to Beijing with chicken from Xinjiang and dried pepper skins from Xinjiang. I made it for the subject and friends in Beijing. Everyone was full of praise, and I was very happy in my heart. I hope they will remember this in the future. It's the taste of Xinjiang big plate chicken I made! After nagging for so long, I hope that wanderers outside can learn a specialty of mother, and can be a rewarding self when they are homesick. "
Later, when I grew up, I went to work in Beijing. I ate the Xinjiang large plate chicken from a few restaurants. When I first ate it, it was fresh. I thought it was the craftsmanship of the restaurant master. But when I came home during the Spring Festival of my first year of work, I had my mother. I have not eaten such a strong chicken this year, the spicy of dried chili, and the potatoes with stewed noodles. All these are familiar flavors. I just saw the CCTV Spring Festival on TV. The public service advertisements going home, with so many people, traveling thousands of miles, they have to go home to celebrate the New Year with hard work all the way. In this situation, I couldn't hold back any tears. Mom thought I was wronged outside, so I hurriedly asked me, and I shook my head. When I was young, I didn’t know what “mother made”, but I finally understood that time.
That year, I asked my mother to teach me how to make large-scale chicken at home. Afterwards, every time I was in Beijing, when I was tired from work and homesick, I went to the supermarket to buy a chicken to make, but I couldn’t make the taste of home. I was on the phone. Li complained, saying that my mother was reluctant to give me the secret. My mother said that I was full of nonsense and taught me everything. I was stupid and couldn't learn it. Later, when I look at China on the tip of my tongue, I know why it’s different. Because of the different ingredients, my mother always buys Xinjiang local Pagolang chicken when I’m at home. First, halal slaughter is safer and safer than other chickens. Second, the meat tastes better. Chickens in Xinjiang are still different from those in other places. It's a pity that I can't buy Xinjiang chicken in Beijing, and at the same time I think it's okay. There is always one more good thing in my hometown that Beijing can't replace, so I can think about it.
Just after the Spring Festival, I returned to Beijing with chicken from Xinjiang and dried pepper skins from Xinjiang. I made it for the subject and friends in Beijing. Everyone was full of praise, and I was very happy in my heart. I hope they will remember this in the future. It's the taste of Xinjiang big plate chicken I made! After nagging for so long, I hope that wanderers outside can learn a specialty of mother, and can be a rewarding self when they are homesick. "
![New Year Dishes [ham and Bamboo Fungus Stewed Chicken] recipe](https://img.simplechinesefood.com/58/588c3aa8a04dac3ef7e6684a0a722b47.jpg)
