Xinjiang Chicken

Overview

Xinjiang large-plate chicken and Sichuan braised chicken are actually similar. Xinjiang large-plate chicken cannot be without onions.

Tags

• hot dishes
• northwest cuisine
• chicken essence
• cooking wine
• dried red pepper
• garlic cloves
• light soy sauce
• onions
• pixian doubanjiang
• potatoes
• star anise
• three yellow chicken
• zanthoxylum bungeanum
• ginger slices
• green pepper
• salt

Ingredients

Steps

1. 1 Cut the chicken into small pieces, add 4 slices of ginger, 1 spoon of light soy sauce, half salt and 1 spoon of cooking wine to marinate.

   

2. 2 Peel and cut potatoes into pieces, rinse with water and set aside.

   

3. 3 Cut onions into rhombuses and green peppers with a hob.

   

4. 4 Heat oil in a pan, add chicken pieces and stir-fry.

   

5. 5 Stir-fry the chicken until slightly brown, add Sichuan peppercorns, star anise, dried chili peppers, and garlic cloves, stir-fry for a few times, add Pixian bean paste and stir-fry for 10 seconds.

   

6. 6 Add boiling water to cover chicken.

   

7. 7 Cook for 10-13 minutes to reduce the juice. Add green peppers and onions and stir-fry for 30 seconds. Add 1 and a half spoons of salt and 1/3 spoons of chicken essence and stir-fry for a few times. Remove from the pot.