【Deciphering the delicious taste on the tip of the tongue】# meet#--Large Plate Chicken

Overview

Big plate chicken is a famous dish in Xinjiang, and it is a must-order dish for many friends when they go to Xinjiang restaurants. Big plate chicken is a halal snack of the Hui people. It was once a delicacy specially prepared for the harem of the Qing Dynasty. Later, the old chefs who left the palace brought the recipe to the society, and it became popular in the past 17 or 18 years. The origin of Dapanji has a lot to do with long-distance truck drivers. It is said that the predecessor of Dapanji is spicy chicken. At the driver's suggestion, soup and noodles were added. The drivers ate the soup, meat and noodles. It was delicious and filling. Since the chicken had to be served on a large plate, Dapanji became famous. This large-plate chicken dish is actually the most common way to make it. It is very similar to the potato stewed chicken nuggets in the north. The only difference is that Xinjiang belt noodles are added to the chicken at the end. If you make it at home, you can omit the belt noodles step, or you can replace the belt noodles with noodles. It is equally delicious!

Tags

• hot dishes
• old man
• xinjiang cuisine
• autumn recipes
• winter recipes
• northwest snacks
• lunch
• famous dishes
• aniseed
• beer
• cooking wine
• dried red chili pepper
• garlic
• green and red pepper
• light soy sauce
• onions
• potatoes
• sugar
• three yellow chicken
• zanthoxylum bungeanum
• carrot
• ginger
• salt

Ingredients

Steps

1. 1 Main ingredients: half a three-yellow chicken. Secondary ingredients: potatoes, green and red peppers, carrots, dried red peppers, onions, green onions, ginger, garlic. Seasonings: light soy sauce, sugar, salt, cooking wine, Sichuan peppercorns, aniseed, beer

   

2. 2 Chop the chicken into large pieces, cut the potatoes, green and red peppers, carrots and onions into hob pieces

   

3. 3 Boil water in a pot, add a little salt and cooking wine to the water, put the chicken pieces into the pot and blanch them, remove them after blanching and set aside

   

4. 4 Add oil to the pot. When the oil temperature is 50% hot, add sugar and stir-fry

   

5. 5 When the sugar melts and bubbles, add the chicken pieces and stir-fry. After the chicken pieces become fragrant, add other seasonings to the pan and stir-fry

   

6. 6 Then add light soy sauce, sugar, cooking wine, salt to taste, pour in a bottle of beer, turn to medium heat and simmer for 20 minutes

   

7. 7 After 20 minutes, add the potato cubes and carrot cubes and simmer for 15 minutes

   

8. 8 Put the green and red pepper cubes and onion cubes into the pot and stir-fry until the soup thickens, then serve