Xinjiang Chicken

Overview

This is the best chicken platter ever, trust me!

Tags

• hot dishes
• dishes
• xinjiang cuisine
• beer
• chicken legs with back
• garlic
• ginger
• light soy sauce
• old soy sauce
• onions
• potatoes
• star anise
• white sugar
• fragrant leaves
• green onions
• green pepper
• ketchup
• red pepper

Ingredients

Steps

1. 1 Prepare the auxiliary ingredients in advance

   

2. 2 Before starting to cook, cut the chicken legs into pieces, add oil, add ginger slices, and cook the potato cubes in another pot in advance (because the chicken is easy to cook, but the potatoes are difficult to cook)

   

3. 3 Put the sugar in the pot, add the chicken leg meat and stir-fry the sugar color

   

4. 4 Add onions and stir-fry, add star anise leaves and stir-fry, add dark soy sauce and light soy sauce

   

5. 5 Pour a can of beer (use beer instead of water to add flavor) and stew (pre-cooked) potato cubes

   

6. 6 After the fire boils, add tomato paste, green pepper, and red pepper. Simmer over medium-low heat for about 10 minutes to add flavor, then use high heat to reduce the juice, and add green onions before serving.

   

7. 7 Remove the juice over high heat and serve! Perfect