One of the classic dishes of Xinjiang, Xinjiang large plate chicken

Features of Xinjiang Dapan Chicken:

Xinjiang Dapan Chicken has a spicy and fragrant taste and a bright and attractive color, making it the best partner for mixed noodles and rice. The rich soup hangs on the stiff wide noodles, and the rice is delicious. The spicy and tender chicken is served with soft potatoes and crispy chili peppers, and it is a treat.

Tips for Xinjiang Big Plate Chicken:

The chicken should be tender, with three yellow chickens as the first choice, which is fried first and then burned. Chicken can not be too tender, can not be too old chicken, too tender firing time for a long time to taste firewood, too old chicken and difficult to cook into the flavor, choose about 1 year chicken is the best.

The selection of ingredients, the ingredients are not only to increase the amount of a dish, but also to add color and flavor to the main ingredients, and the accessories of the large plate chicken are generally potatoes, green peppers, Xinjiang red peppers. When stir-fried, the chicken absorbs the aroma of peppercorns and ingredients, and at the same time forces out the excess fat in the chicken. The color of the sugar during firing makes the dish look bright, and the meat of the finished dish is not greasy.

The order of ingredients, the large plate of chicken is mainly chicken, supplemented by potatoes, with green peppers, Xinjiang red pepper matching, these ingredients are ripe differently, the chicken and potatoes should be cooked separately, so that it is not easy to mix the soup, when the chicken is ripe, add the potatoes boiled to 8 minutes of cooking, and add the green pepper and crushed garlic when the soup is fast and thick, which can not only enhance the flavor and color of the dish, but also ensure that the auxiliary materials will not be burned and will not affect the appearance, and the taste is better and richer.

The above is my general introduction to the grilled large plate chicken and the details that need to be paid attention to when making it, and the following is the specific method of large plate chicken.

~~【Big Plate Chicken】~~ Features: Spicy and fragrant, smooth meat, soft and glutinous potatoes

First, the main ingredients:

1 3-yellow chicken and 2 potatoes;

2. Ingredients:

20 grams of corn starch, 3 grams of Sichuan pepper powder, 3 grams of pepper, 20 grams of rice wine, 2 green peppers, appropriate amount of green onions, ginger and garlic, 2 spoons of bean paste, 15 grams of rock sugar, 5 grams of salt, 10 ml of light soy sauce, 5 grams of Sichuan pepper, 4 grams of thirteen spices, 10 grams of red pepper;

3. Production process:

1. Wash and cut the three yellow chickens, put them in a container and stir them with 3 grams of salt, (pepper, rice wine, Sichuan pepper powder), 20 grams of corn starch and marinate for half an hour.

2. Cut the green onion into sections, slice the ginger, dice the garlic, slice the green pepper, and cut the potatoes into large pieces for later use.

3. Stir-fry the sugar color first and set aside, and fry in water and oil. Pour a little oil into the pot and put rock sugar, stir-fry slowly over low heat, the sugar color turns caramel color, and pour in an appropriate amount of hot water (remember not to fry the old, the old will be bitter and the fried will be sweet if it is light).

4. Pour an appropriate amount of oil into the pot, stir-fry the green onion and ginger in the pot until fragrant, then add the peppercorns and chicken pieces and stir-fry slowly. Stir-fry until the chicken pieces are oily, add sugar color and fry for a while to color the chicken pieces, then add Qixian bean paste, Sichuan pepper powder, water, thirteen spices, salt, soy sauce, Xinjiang line chili pepper and start to simmer over low and low heat.

5. Pour water into the pot and add a little soy sauce and a little salt to the chopped potatoes and cook them.

6. The soup of the chicken in the pot is a little thick, put in the boiled potatoes, and simmer for about 10 minutes.

7. Add green onions, garlic and green chili peppers to the stewed chicken, turn off the heat and put it on a plate after the aroma comes out.

4. Cooking skills

1. Potatoes and chicken pieces must be boiled separately or when the chicken is 8 ripe, add potatoes to avoid muddy soup.

2. You can't use soy sauce, otherwise the color is too dark, and the sugar color can play a role in coloring, and the color is very bright.

3. Be patient when stir-frying the chicken, let the green onion, ginger and pepper flavor sink into the chicken, and at the same time force out the excess fat in the chicken, so that the taste is not greasy.