Big Plate Chicken

Overview

The big plate of chicken that my mother made was really unforgettable. Fragrant! Very fragrant! Super fragrant! Every autumn, when the chestnut harvest begins, it is also a good time for our family to eat large plates of chicken. My mother likes to use young roosters that were born that year. The roosters can run and jump, so the meat is tender and firm. Add in the newly peeled golden chestnuts and cook them with oil. The aroma wafts far away along the smoke. There is no need for mother to call for dinner, the little kid will run home as soon as he smells it. Don't stop eating until your mouth is full of oil and your belly is round. My mother would give me chicken wings every time, saying that I was a girl and eating more chicken wings would comb my hair. You can dress yourself up beautifully. It's a pity that after eating so many chicken wings, I still don't know how to comb my hair. My mother's kindness was wasted. Every time my mother braised chicken, she would cut the two chicken legs into big pieces. There are three brothers and sisters in our family, and we can’t get enough of them. So you can’t eat chicken drumsticks every time. Children who can eat them are super satisfied. Speaking of this, I thought of my grandpa. When I was a kid, my grandpa was a chef. Every time he came home from work, he would bring me a chicken drumstick. Grandpa took out a white paper bag from the inner pocket of his clothes and slowly opened it. It was a chicken drumstick dripping with oil. Then I devoured it. The oily chicken drumsticks wrapped in white paper are fond memories of my childhood. I wish my 80-year-old grandfather good health. Because of my mother's words and deeds, the chicken I cook becomes more and more delicious. Thank you so much, mom. If it weren’t for her moisturizer, I might be eating gutter oil from outside every day. This time I added lasagna which Spinach Man loves. It tastes particularly refreshing and hearty in the sweltering summer, and it can definitely detoxify.

Tags

• hot dishes
• common dishes
• meat dishes
• old man
• xinjiang cuisine
• winter recipes
• banquet dishes
• lunch
• beer
• cao guo
• clear water
• flour
• oil
• onions
• potatoes
• rock sugar
• star anise
• tender chicken
• zanthoxylum bungeanum
• carrot
• fragrant leaves
• ginger
• green pepper
• salt

Ingredients

Steps

1. 1 Wash the red peppers, bay leaves, grass fruits, star anise, etc., cut the green onions into sections, and slice the ginger and set aside.

   

2. 2 Wash carrots, potatoes, onions and green peppers.

   

3. 3 Cut the carrots, potatoes, onions and green peppers into chunks.

   

4. 4 Cut chicken into pieces and wash.

   

5. 5 Put a little oil in the pot, stir-fry the peppercorns over low heat until fragrant, pick up the peppercorns and throw them away.

   

6. 6 Add rock sugar and bring to a boil over low heat.

   

7. 7 Boil until it turns amber.

   

8. 8 Turn up the heat, add the chicken pieces and stir-fry until the chicken pieces are coloured.

   

9. 9 Add chili pepper, star anise, grass fruit, bay leaves and green onions and ginger and stir-fry.

   

10. 10 Pour in a can of beer and bring to a boil over high heat to evaporate the smell of the alcohol.

    

11. 11 Add potatoes, carrots and onions and simmer over low heat for 30 minutes.

    

12. 12 .Add green pepper, stir-fry and simmer for one minute.

    

13. 13 While the chicken is simmering, we'll make the noodles. Add flour and salt to form a stiffer dough.

    

14. 14 Roll out into a rectangle about 1cm thick and cut into long strips.

    

15. 15 Take a long strip, roll it out with a rolling pin, and then use both hands to pull and shake it into a trousers belt.

    

16. 16 The prepared long noodles are placed on a chopping board covered with white cloth. After the hot water boils, add the noodles and they will be cooked if there is no white core.

    

17. 17 Put the noodles into the large plate of chicken and eat.