Yam Reed Chicken
by Tianshan Cocoa
Favorite
Difficulty
Normal
Time
1h 30m
Serving
4
I ate the yam reed chicken in a Sichuan restaurant in Xinjiang. This is a brand restaurant that has been in business for a long time. We are also frequent customers here, mainly Sichuan cuisine. The yam reed chicken is relatively light, completely subverting the style of the previous Sichuan cuisine. There is not so much spicy flavor, and the color is relatively light. There is no soy sauce and sugar to color, only the combination of green and red pepper, and then the green onion and garlic. Match. Although it is also served on a large plate, it is not the style of Xinjiang large plate at all! Reed chicken is a relatively hot chicken in Xinjiang in recent years. It has extremely low fat content, high pigment content, high blood immunoglobulin content, low cholesterol content, nourishing yin and strengthening yang, invigorating the spleen, invigorating the stomach, and prolonging life. The effect, the meat quality and the freshness of the soup are welcomed by the diners. The first restaurant that opened the reed chicken restaurant was a Xinjiang halal restaurant. In May 2011, he established the "old yard iron pot reed chicken" restaurant, which specializes in reed chicken. The dishes are mostly home-cooked and Xinjiang dishes. With iron pot reed chicken and Cordyceps reed chicken as the main products, the brand has been operating, and the business is getting better and better. Now several branches have been opened. The biggest difference between the yam reed chicken and the iron pot reed chicken of Xinjiang cuisine is that it is not a halal dish. The yam reed chicken is mainly light, non-greasy, not particularly spicy, and has a bright color. It is made with green and red peppers and a lot of garlic. Yes, the taste is light and delicious. The iron pot reed chicken is made with Xinjiang's spicy spicy skin. The taste is heavy and greasy. It is fried with sugar and has a lot of soup. The large plate is full of red and bright, accompanied by green peppers and green onions. , Is a typical Xinjiang halal style.
Today is a big holiday. I used yam to make a family version of reed chicken. After I finished eating the wood, I said it tasted like that Sichuan restaurant. When I ate it, I tasted it carefully and carefully looked at what kind of spice on the plate. After carefully reading the bottom of the plate after eating, it was confirmed that there were peppercorns and sesame peppers. As for the green and red peppers, garlic, green onions, and ginger, the plates were everywhere. The light yellow chicken nuggets are not colored and soy sauce added. The reed chicken is very expensive during the festival, the price is very high, I bought one and eaten it twice, this time I used half of it, but I still fried a large plate, which shows how big this reed chicken is! Next time you eat reed chicken, it’s time to make Xinjiang’s iron pot reed chicken!
Today is a big holiday. I used yam to make a family version of reed chicken. After I finished eating the wood, I said it tasted like that Sichuan restaurant. When I ate it, I tasted it carefully and carefully looked at what kind of spice on the plate. After carefully reading the bottom of the plate after eating, it was confirmed that there were peppercorns and sesame peppers. As for the green and red peppers, garlic, green onions, and ginger, the plates were everywhere. The light yellow chicken nuggets are not colored and soy sauce added. The reed chicken is very expensive during the festival, the price is very high, I bought one and eaten it twice, this time I used half of it, but I still fried a large plate, which shows how big this reed chicken is! Next time you eat reed chicken, it’s time to make Xinjiang’s iron pot reed chicken!
