Big Plate Chicken

Overview

The Big Plate Chicken is brightly colored, with smooth and spicy chicken and soft and sweet potatoes. It is spicy and fragrant, making it a delicious dish on the table.

Tags

• hot dishes
• xinjiang cuisine
• chicken wings
• chili
• cooking wine
• doubanjiang
• garlic
• oil
• onions
• oyster sauce
• potatoes
• star anise
• white sugar
• zanthoxylum bungeanum
• carrot
• green pepper
• salt

Ingredients

Steps

1. 1 Prepare ingredients

   

2. 2 Wash the chicken wings, cut them in half, add cooking wine, oyster sauce, salt, and sugar, mix well, and marinate for 30 minutes.

   

3. 3 Peel potatoes and cut carrots into cubes.

   

4. 4 Remove seeds from green and red peppers, wash and cut into cubes, and cut onions into cubes.

   

5. 5 Heat oil in a pot. When it is 50% hot, add chili, garlic and Sichuan peppercorns and sauté until fragrant.

   

6. 6 Put the Pixian bean paste into the pot and stir-fry until the red oil comes out.

   

7. 7 Add the chicken pieces to the pot and stir-fry evenly.

   

8. 8 Pour a bowl of water into the pot.

   

9. 9 Add star anise, bring to a boil over high heat, then reduce heat and simmer for 15 minutes.

   

10. 10 Add the potatoes to the pot and simmer for 15 minutes.

    

11. 11 Add the green pepper, red pepper, and onion to the pot and stir-fry evenly, then turn on high heat to reduce the juice.

    

12. 12 Add a small spoonful of salt to taste and stir-fry evenly.