Big Plate Chicken

Overview

How to cook Big Plate Chicken at home

Tags

• hot dishes
• home cooking
• summer recipes
• lunch
• dinner
• chicken essence
• chicken legs
• cooking wine
• doubanjiang
• dried chili segments
• light soy sauce
• old soy sauce
• onions
• potatoes
• star anise
• thirteen incense
• vermicelli
• white sugar
• zanthoxylum bungeanum
• ginger
• green pepper
• salt

Ingredients

Steps

1. 1 Wash the chicken legs and cut them into pieces, boil water in a pot, add a small amount of cooking wine and blanch the chicken pieces

   

2. 2 Blanch it, take it out and control the water

   

3. 3 Wash potatoes, peel and cut into pieces

   

4. 4 Pour oil into the pot and when it is 70% to 80% hot, add potato cubes

   

5. 5 When fried until golden brown, remove and control oil

   

6. 6 Chop green onion and ginger, take Sichuan peppercorns, star anise, dried chili pepper (washed with water) and bean paste for later use, cut green pepper into pieces

   

7. 7 Heat the oil in the bottom of the pot, add all the ingredients in the plate, and stir-fry the red oil over low heat

   

8. 8 Add the blanched chicken pieces, add light soy sauce, salt, thirteen spices, sugar, stir-fry (with bean paste, add less salt)

   

9. 9 Stir-fry, add boiling water and cook for ten minutes

   

10. 10 Add fried potato cubes and simmer for two to three minutes! (Because the potatoes are cooked)

    

11. 11 Add the soaked vermicelli, green pepper cubes, chicken essence, MSG, and dark soy sauce, and simmer for about a minute or two😄

    

12. 12 The stew will be ready when there is basically no soup left!