The most detailed and simple large-plate chicken tutorial, the chicken is soft and rotten and deboned, which is more enjoyable than eating braised pork

Xinjiang big plate chicken

Ingredients: 2 chicken thighs (700g), 2 potatoes, 1 green pepper

Condiments: 2 spoons of Pixian bean paste, 1 small piece of Dahongpao, 1 spoon of cooking wine, 5 dried chili peppers, green onions, ginger slices, garlic, 6 Sichuan peppercorns, 2 star anise, 1 piece of cinnamon, 1 slice of ginger, 3 bay leaves, 1 spoon of fish, 1 spoon of light soy sauce, 1 teaspoon of sugar, monosodium glutamate, edible oil

Here's how:

Step 1: Prepare all the ingredients.

Step 2: Wash the chicken thighs and chop them into large pieces, then wash off the blood with water. Put the chicken pieces into the pot, pour in an appropriate amount of cold water, add ginger slices and cooking wine to remove the smell, boil over high heat, cook for 2-3 minutes, skim off the floating dust with a spoon, remove the chicken pieces and wash them with warm water for later use.

Step 3: Peel the potatoes, cut them into hob shapes and soak them in water, wash them well (the potatoes are soaked to prevent oxidation and discoloration); Wash the green peppers and cut them into diamond shapes.

Step 4: Heat oil in a pot, the oil temperature is 60% hot, put in the potatoes and fry them over medium-low heat until the potatoes are browned and removed for later use.

Step 5: Leave the bottom oil in the pot, add dried chili peppers, green onions, ginger slices, garlic slices, Sichuan peppercorns and star anise and stir-fry until fragrant, then add Da Hong Pao and bean paste and stir-fry the red oil over low heat.

Step 6: Then pour in the chicken pieces and stir-fry them over low heat for a while, add light soy sauce and dark soy sauce to stir-fry the chicken pieces for color, pour in an appropriate amount of boiling water, and the amount of water should not exceed the chicken pieces.

Step 7: Bring to a boil over high heat and simmer over low heat for 15 minutes, add the fried potatoes and continue to simmer for about 10 minutes, and finally put green peppers, add a little salt, sugar, and monosodium glutamate to taste.

Tips:

Green peppers are easy to ripen, not suitable for early release, one minute is enough time for green peppers to reach eight ripe, so that the green peppers are crisp and delicious