Big Plate Chicken

Overview

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Tags

• hot dishes
• common dishes
• meat dishes
• old man
• xinjiang cuisine
• lunch
• famous dishes
• aniseed
• cao guo
• chicken
• cinnamon
• dried red chili pepper
• fennel
• green chili
• old ginger
• pixian doubanjiang
• potatoes
• rock sugar
• zanthoxylum bungeanum
• fragrant leaves
• red pepper
• salt

Ingredients

Steps

1. 1 Chop the chicken into pieces, clean it and blanch it in boiling water for 3 minutes to remove the blood and foam, then remove and drain it and set aside.

   

2. 2 Cut potatoes into cubes, green and red.

   

3. 3 Put more vegetable oil in the pot than you would for daily cooking, sauté the spices with cold oil over low heat, and add the dried red pepper last.

   

4. 4 Then add Pixian bean paste and stir-fry until fragrant.

   

5. 5 Pour in the chicken pieces and stir-fry for 3-5 minutes until fragrant.

   

6. 6 Add potato cubes and some boiling water. No matter how you stew any meat, you need to add boiling water in this step. Because the hot meat in the pot will become hard and difficult to cook when exposed to cold water.

   

7. 7 , adding 10 grams of rock sugar can enhance the freshness and soften the spiciness.

   

8. 8 Just add green and red chilies before serving. Because Pixian Doubanjiang contains a lot of salt, taste it. If it is already flavorful, there is no need to add more salt. If the taste is a little thin, just add a little salt. If it is an ordinary three-yellow chicken, it will be ready after 25 minutes of stewing. If you buy a high-quality free-range chicken, it will take about 2 hours to stew. In fact, this dish should be eaten with pulled noodles. I did not pull noodles to save trouble. If you want to eat it with pulled noodles, search for [Youpo Pulled Noodles] in the official account and the system will automatically reply to you how to pull noodles.