Xinjiang Chicken

Overview

Anyone who has been to Xinjiang or the Hexi Corridor must be full of praise for the chicken! The thick sauce aroma, soft potatoes, chewy chicken, and long aftertaste, let’s DIY it today!

Tags

• hot dishes
• northwest cuisine
• chicken
• chicken essence
• cooking wine
• dried red pepper
• garlic
• onions
• potatoes
• spicy sauce
• ginger
• green pepper
• peppercorns
• salt

Ingredients

Steps

1. 1 Wash the chicken and cut into pieces, not too small

   

2. 2 Cut onion, ginger and garlic into cubes and set aside

   

3. 3 Heat the oil in a pot until 70% hot, add Sichuan peppercorns and red pepper and stir-fry

   

4. 4 Add onion, ginger and garlic and saute until fragrant

   

5. 5 Add chicken pieces and stir-fry

   

6. 6 Add spicy sauce

   

7. 7 When the oil comes out, add cooking wine and salt

   

8. 8 Stir-fry for a while and pour into the pressure cooker, select the chicken and duck program (my pressure cooker is automatically timed), about 18 minutes, no need to add water!

   

9. 9 Cut the potatoes with a hob, rinse them with water to remove the starch, and control the moisture

   

10. 10 Heat more oil in the pot and fry the potatoes over high heat until golden

    

11. 11 Fry the potatoes in oil over high heat and they will color quickly, crispy on the outside and tender on the inside

    

12. 12 After the pressure cooker stops, pour the chicken into the wok without adding any more oil. Add potatoes, green peppers, and chicken essence