Xinjiang Large Plate Chicken (with The Method of Pulling Slivers)
1.
Prepare 1 local chicken.
2.
Chop the chicken and wash it.
3.
Prepare side dishes and spices: green peppers, coriander, potatoes, boiled spices (star anise, fennel, cloves, pepper, cinnamon, dried chilies, etc.). Garlic cloves, green onions, ginger slices, cumin powder.
4.
Peel potatoes and cut into rolling blades.
5.
Deseed and slice green peppers.
6.
Cut coriander into sections.
7.
Cut the onion in half and then chop it thickly.
8.
Start the pot and burn oil (3 times the usual cooking).
9.
Add rock sugar and stir fry to get the color of sugar.
10.
Pour in the chopped chicken and stir fry to coat with sugar.
11.
Add spices.
12.
Add onions and potatoes and stir fry.
13.
Pour in light soy sauce, fuel consumption and enhance flavor and fragrance.
14.
Pour 1 bottle of beer (beer has the effect of removing the fishy smell and increasing the fragrance, and the Han comrades in Xinjiang use beer to stew large-plate chicken), and simmer for 30 minutes.
15.
Use the simmering time to make good dough.
16.
Brush oil on the cutting board.
17.
Roll the dough into a round surface, brush it with cooking oil, and cover with plastic wrap for proofing.
18.
You need to leave more broth so that you can mix it with trousers noodles at the end (this is the most authentic way of eating Xinjiang large plate chicken). When the chicken is about to come out of the pan, pour in the green peppers.
19.
Before serving, just sprinkle with coriander.
20.
When the chicken and potatoes are about the same, cut the dough into strips.
21.
Press flat slices.
22.
Pull out the ramen like the belt with both hands and put it into the pot.
23.
Load it into the disk.
24.
Pour into the soup basin with the remaining soup, and feast on it.
25.
Finished picture.
26.
Finished picture.
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