Big Plate Chicken
Overview
I made enough for three people
Tags
Ingredients
Steps
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Prepare the ingredients and chop the chicken legs into small pieces. When I bought it, I asked him to chop it for me to save trouble
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Boil the water, pass the chicken through the blood, then remove it and set aside. Cut the potatoes, green and red peppers into cubes and set aside
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Put oil in the pot, lower the heat, add Sichuan peppercorns and star anise rock sugar one by one. When the rock sugar melts and bubbles appear, add the chicken. Cut two pieces of ginger and stir-fry. Don’t make the heat too high, otherwise the pan will burn easily
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Add a spoonful of chili sauce [if you like spicy food, you can add more], a spoonful of cooking wine, and three spoons of light soy sauce, then stir-fry over high heat
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Pour a can of beer, add potatoes, add a little water just enough to cover the chicken, add chili [I don’t like spicy food so I add less, you can add it according to your own taste], add two spoons of salt, bring to a boil over high heat, then reduce to medium to low heat and simmer for 15 to 20 minutes
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At this time, boil the noodles. After they are cooked, put them in cold water and put them in cold water. Then pick them up when you want to eat them
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After 20 minutes, turn to high heat. When the soup is thicker and there is still some left, add green pepper, red pepper, and garlic in turn. Stir-fry. You can taste the soup to see if it is salty. Don't fry for too long, otherwise the green pepper and red pepper will become rotten and unpalatable! Finally it’s time to cook!
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Attached is a picture of the finished product. Eat it with the noodles dipped in the soup. It’s delicious!
