Xinjiang Chicken

Overview

As the name suggests, Xinjiang Dapan Chicken has a big character, and I always feel that its characteristics are a bit rough and bold. In view of the shortcomings of the boss who is afraid of bones when eating fish and meat, he did not hesitate to change the material and changed the chicken nuggets into chicken legs. Remove the bones in the middle, and I will eat the head and tail. In fact, I still like the bottom part the most, it is chewy and tough. As for the boss, I will give him the middle part. Even in the dark, he will not be able to chew any bones. Is this enough for the 24th filial piety?

Tags

• hot dishes
• common dishes
• chinese cuisine
• dishes
• northwest cuisine
• xinjiang cuisine
• 12oz budweiser budweise
• chicken legs
• cook chopped onions
• cook minced garlic
• cooking salt
• cooking sichuan pepper powder
• cooking sweet noodle sauce
• cooking caster sugar
• cooking dried chili peppers
• cooking light soy sauce
• cooking pepper
• cooking shredded ginger
• cooking star anise
• cooking vegetable oil
• cured pork pepper
• cured pork with light soy sauce
• cured meat and vegetable oil
• cured meat cornstarch
• cured meat fine sugar
• green onions
• large bell pepper
• precise cured meat salt
• sesame and sesame oil
• long potatoes
• red pepper

Ingredients

Steps

1. 1 Cut each chicken leg into three sections, put it in a large bowl, add 1 tablespoon of light soy sauce, 1/2 teaspoon of refined salt, 1/2 teaspoon of fine sugar, and 1 teaspoon of corn starch. If it feels sticky, add 1 tablespoon of vegetable oil and 1 teaspoon of sesame oil. Marinate it evenly, and put it in a tight box or zip-top zip-top bag. It is best to keep it for half a day to a day;

   

2. 2 Peel the potatoes and cut them into hob pieces, and cut the peppers into triangular pieces;

   

3. 3 Cut the onion into small pieces, cut 3 of the small pieces into shreds, and use them to stir-fry in the pot later;

   

4. 4 Use a small pot to fry the potato cubes. Turn the heat to medium-high. When a piece of potato starts to bubble, you can slowly put the potato into the pot and fry it. Use a spoon or chopsticks to turn it while frying, so that it can be fried evenly;

   

5. 5 Fry until light yellow and the edges of the potato pieces are a little dark. It is difficult for fried potatoes to maintain their shape during the cooking process and will not turn into sand and paste in the end;

   

6. 6 Children who like to blanch the chicken pieces can blanch them, but I feel that after blanching the chicken pieces are wetter and whiter in color, so I try the frying method. Fry the chicken leg pieces until golden brown. If you can’t finish frying them in one pot, you can fry them in two pots. After frying, set aside for later use;

   

7. 7 Cut the ginger into shreds, mince the garlic, and put the onion shreds just cut together;

   

8. 8 Place the pot on the stove, turn on medium-low heat, heat the pot, add oil, then add shredded onions, shredded ginger, minced garlic, pepper segments, sweet noodle sauce, chopped green onions, and Sichuan peppercorns;

   

9. 9 Stir continuously with a spoon until the ingredients in the pot are fragrant;

   

10. 10 Pour in the fried chicken pieces, stir-fry for a while, and pour in 1 can of beer. In order to make the chicken taste better, first add 1 tablespoon of light soy sauce, 1 teaspoon of refined salt, 1 tablespoon of sugar, and 1 teaspoon of pepper. Stir a few times. The soup at that time is definitely not salty enough, but if you wait until the juice is finally reduced, the saltiness of the soup should be about the same. Turn to a very low heat to Simmer, cover the pot, and simmer for 15 minutes;

    

11. 11 Lift the lid of the pot, pour in the potatoes, and simmer over low heat. Turn the chicken and potatoes over occasionally to allow the potato pieces to absorb the juice evenly;

    

12. 12 Simmer until the juice is almost 1/4 of the original juice. Test the taste. If it is not salty enough, add a little light soy sauce or refined salt. I think the saltiness is just right;

    

13. 13 Pour in the onions and peppers, stir-fry until the onions and peppers are cooked through and serve.