Big Plate Chicken

Overview

Big Plate Chicken is a Xinjiang dish that combines stir-frying and stewing. The essential ingredients are bean paste and green and red peppers. It is delicious and goes well with rice.

Tags

• hot dishes
• home cooking
• dinner with friends
• lunch
• dinner
• chicken
• cooking wine
• doubanjiang
• dried red pepper
• garlic
• light soy sauce
• mushroom
• old soy sauce
• onions
• potatoes
• sugar
• zanthoxylum bungeanum
• ginger
• green pepper
• red pepper

Ingredients

Steps

1. 1 Wash the whole chicken and cut into pieces.

   

2. 2 Stir fry for a while to wash away the blood.

   

3. 3 Put a little oil in the pot, stir-fry the peppercorns over medium-low heat until fragrant, then add the bean paste and stir-fry the dried red pepper until red oil comes out.

   

4. 4 Add onion, garlic and ginger and sauté until fragrant.

   

5. 5 Add the chicken pieces to the pan and stir-fry, add dark soy sauce, light soy sauce, and sugar to adjust color and seasoning.

   

6. 6 Then add potatoes and mushrooms and stir-fry. Add an appropriate amount of water, bring to a boil over high heat, simmer over low heat for half an hour, add green and red pepper, salt to taste, reduce the juice over high heat, leaving some juice, it would be better if you add a little trousers noodles.