[xinjiang Shawan Large Plate Chicken] The Whole Procedure

[xinjiang Shawan Large Plate Chicken] The Whole Procedure

1. One local chicken, remove the viscera, rinse it and use a knife to slaughter chicken pieces the size of a domino.

2. Pour more oil into the pot than usual for cooking, and pour white sugar when the oil is cold.

3. Stir the white sugar constantly on medium heat, firstly to make the sugar melt quickly, secondly, it is not easy to paste the pot.

4. While stirring, observe the color of the sugar. Watching the sugar gradually melt away, small bubbles appear in the oil, and the color gradually increases and turns to dark brown.

5. OK! At this time, you can pour the chicken nuggets. (Be sure to keep your eyes open, and the action will be a little slower and the sugar will fry, and the fried chicken will be bitter)

6. Turn the heat to high as soon as you put the chicken in, and stir fry quickly.

7. Make each piece of chicken evenly coated with dark brown sugar.

8. When the blood on the cut surface of the chicken bones is basically fried until white, you can pour in the ginger juice (chop the ginger into the minced, put it into a bowl and add water to soak).

9. Sprinkle in dried chilies. (My home is afraid of being too spicy, so I put a little bit. Normally, it should be 1-2 times more than this)

10. Add an appropriate amount of soy sauce (extract fresh).

11. Add in the right amount of dark soy sauce (coloring).

12. Pour two bowls of boiling water and drown the chicken.

13. The fire was burning.

14. Add 3 spoons of pepper powder.

15. Add 3 tablespoons of white pepper.

16. Add 3 scoops of five-spice powder.

17. Add an appropriate amount of salt.

18. Stir all the seasonings and chicken well, then continue cooking.

19. Cover the pot and turn to medium-low heat.

20. For local chicken, it takes 20-30 minutes (normal three-yellow chicken only needs 10-15 minutes). The chicken is basically 7 or 8 mature. At this time, the potatoes are peeled and cut into hob pieces and poured.

21. Also put in the chopped green onions.

22. Open the lid, watts! The soup is almost harvested, add onions and green peppers.

23. Stir fry quickly for 2 or 3 minutes, the onions and green peppers are better cooked.

24. Before starting the pan, pour in the minced garlic juice (minced garlic, add appropriate amount of water).

25. A spoonful of MSG, stir well, turn off the heat, and serve.

26. The large plate chicken is ready, the chicken is tender, the potatoes are soft and spicy, and it is quite tasty and delicious~~

Tips:

1. It is best to choose free-range local chickens, the meat is firm and tenacious, the more you chew, the more delicious! If you can't buy local chickens, you can use three yellow chickens, which have a softer texture.



2. Fried sugar color is the key to making large-plate chicken, it directly affects the color and taste of large-plate chicken.



3. There are two most famous places for Dapanji, Shawan County and Chaiwopu in Xinjiang. But the two styles are not the same. The former has a thick juice. After the meat is eaten, it is mixed with noodles and served as a staple food. The latter is made by deep-frying the chicken nuggets and then sautéing them with Chaotian peppers, which is more chewy.



4. Different from the general practice, it uses minced ginger water and minced garlic water. After minced ginger and minced garlic, put them in a bowl and soak in clear water in advance to maximize the deodorization and flavor enhancement of ginger and garlic. Put the minced ginger water first, and put the minced garlic water last before the pot, remember!







5. After eating the meat, add chewy belt noodles as the staple food, dipped in thick soup, and then you can once again experience the simple, generous, and hospitable hospitality of Xinjiang people.