Xinjiang Chicken

Overview

The most detailed and simplest tutorial on how to make large plate chicken. If you like it, please follow me~

Prepare ingredients: cut into pieces of chicken thighs, potatoes and green peppers (green peppers + sharp peppers), dried chili peppers, onions, ginger, garlic, Pixian bean paste, white sugar, Sichuan peppercorns
Wash all the ingredients, cut the potatoes into cubes, cut the peppers into cubes, slice the ginger, and cut the green onions into sections.
Wash the dried chilies and set aside
Heat a small amount of oil in a pot, pour in 6 tablespoons of sugar, and stir-fry over low heat until the sugar turns brown.
Pour in the chicken pieces (keep them away to avoid splashing hot oil) and stir-fry over high heat until they are all coloured.
Sprinkle in a small amount of peppercorns and fry them until fragrant.
Pour in the chopped onions, ginger, and garlic (reserve half) and stir-fry for 10 seconds. Pour in 1 tablespoon soy sauce to taste and stir-fry evenly.
Tear the dried chilies in half and add to the pot.
Pour in 3 tablespoons of Pixian bean paste and stir-fry evenly.
Add potato cubes, green pepper cubes, remaining garlic cloves, and stir-fry.
Pour in water to cover the chicken and potatoes. Sprinkle a tablespoon and a half of salt and stir-fry a little with a spatula. Simmer over low heat for 20 minutes, then turn to high heat to reduce the juice.
Remove from pan and plate
It’s also delicious with rice without slivers
Finished product