Xinjiang Chicken

Overview

Every time I see everyone eating the large plate chicken I made with gusto and praising them, I feel happy

Chop the chicken legs into small pieces, marinate them with minced onions and ginger, salt, sugar, cooking wine, light soy sauce, and dark soy sauce for half an hour. Cut the potatoes and tomatoes into hob pieces, cut the onions into shreds, cut the green peppers into slices, cut the onions, garlic, ginger, and peppers into slices. Cut the coriander into sections, and cut some shredded green onions for later use.
Prepare peppercorns, aniseed, dried bell pepper, cinnamon, cumin grains, and cumin powder (I forgot to take a photo)
Heat oil in a wok, put dry ingredients into a colander and fry over low heat until fragrant. When the oil is hot, add onions, ginger, garlic, and peppers and stir-fry, then add bean paste and stir-fry until red oil appears.
Add the chicken pieces and stir-fry for a while, then add the potatoes and stir-fry for a while, then add the cumin seeds and stir-fry for a while, then add the tomatoes and stir-fry for a while.
After frying, add boiling water, put the colander into the soup and simmer together. After simmering on high heat for five minutes, turn down the heat and simmer until the potatoes can be easily penetrated with chopsticks. Add green peppers and onions and simmer on high heat for two minutes. Turn off the heat and add cumin powder, salt and MSG
Isn’t the finished product very tempting?
Here’s another one. Due to time constraints, I ate it with noodles that I rolled myself. It would be even more delicious if paired with noodles!