Cooking a large plate of restaurant dishes at home is firm and spicy, with a degree of thick juice and family liking

Today, I would like to share with you this home-cooked chicken that is a must-have for restaurants with a straight heartfelt home-cooked taste, firm meat, glutinous potato flour, spicy and moderate soup, golden color, and fragrant aroma.

Dish name: [Xinjiang Big Plate Chicken].

Ingredients

Ingredients: 2.8 kg of chicken, 2 potatoes, 150 grams of thin-skinned green pepper

Excipients: 6 red rice peppers, 25 grams of dried chili peppers, 60 grams of bean paste, 80 grams of green onions, 80 grams of ginger slices, 6 cloves of garlic, 50 grams of Sichuan pepper, 3 star anise, 100 grams of rock sugar, 280 grams of peanut oil, 1.5 grams of thirteen spices, 15 grams of cooking wine, 10 grams of monosodium glutamate, 50 grams of light soy sauce,

method

Step 1: First, chop the chicken into small pieces, peel and wash the potatoes and cut them into hob pieces, and cut the green peppers into pieces for later use.

Step 2: Blanch the chicken pieces in a pot under cold water, Xinjiang fried chicken must be blanched, and then blanched and then taken out for later use.

Step 3: Put peanut oil in the pot, then add rock sugar to fry and fry red, don't fry the sugar old, don't fry the small, the old will be bitter, and the tender will be sweet;

After the sugar is fried, add pepper, star anise, green onion, ginger, and a spoonful of bean paste and put it in the pot and stir-fry until fragrant.

Step 4: Then add the dried chili peppers, stir-fry the chicken pieces a few times,

Then add cooking wine and light soy sauce and stir-fry evenly, then add four tablespoons of water, then add some salt and monosodium glutamate to taste and cook for 10 minutes.

Step 5: After boiling for 10 minutes, put the potatoes into the pot, the potatoes are the soul of the Xinjiang big plate chicken, and simmer for another 20 minutes.

Step 6: When the time is up, add thirteen spices, green peppers, red rice peppers and garlic;

Stir-fry evenly over high heat until the green peppers are cooked thoroughly, and then they can be put out of the pot and served on a plate.