Family version of large plate chicken (lazy dish)
Overview
Recipe - Family Version of Big Plate Chicken Big Plate Chicken is a famous Xinjiang specialty dish, and there are many theories about its origin. The true source cannot be ascertained. It is said that the birthplace is Shawan County, Xinjiang. A more reliable theory is that it is made from Xinjiang stir-fry dishes with a variety of seasonings. I also like to cook some dishes when I have nothing to do. It is not too complicated. This is a simplified version O(∩_∩)O~ Friends who like it can refer to it.
Tags
Ingredients
Steps
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Chop the chicken legs into large pieces. You can have them cut this at the market. Just come back and wash it.
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Boil water in a pot, pour the chicken pieces into the pot, blanch and wash them, it will take three minutes. If it takes longer, the meat will be too old.
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Chop the onion, ginger, and garlic; cut the potatoes into pieces the same size as the chicken pieces; cut the green pepper into cubes and set aside; wash the red dates and set aside.
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Add ginger, garlic, and red pepper to the pot and sauté until fragrant,
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Put the chicken pieces into the pot, add dark soy sauce and sugar (rock sugar will taste better)
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Add boiling water to the pot to cover the chicken pieces, and add bay leaves, cumin, cinnamon, star anise, and red dates.
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When cooking, skim off the foam and cook over low heat for ten minutes.
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Remove the meat.
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Pour the potatoes into the pot and cook for 5 to 10 minutes, depending on the size of the potato pieces.
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Pour the chicken pieces into the pot, then reduce the juice over high heat, add an appropriate amount of salt, green onions and green peppers.
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Finally sprinkle with coriander and serve. It's ready to eat.
