Authentic Xinjiang Chicken

Overview

I have a special liking for this dish. When I was in college, the authentic large-plate chicken in a Xinjiang restaurant in the north gate of our school was a must-order for many luxurious dinners. A portion of large-plate chicken was paired with a wide belt of noodles, and often an extra portion of noodles was added. It was so delicious that there was no soup left. I have never forgotten this taste for many years. After many experiments, I finally made it. I give myself a thumbs up:)

Tags

• hot dishes
• old man
• dishes
• northwest cuisine
• xinjiang cuisine
• autumn recipes
• winter recipes
• banquet dishes
• dinner
• chicken essence
• dried red pepper
• lao gan ma
• oil
• old soy sauce
• onion, ginger and garlic
• onions
• potatoes
• star anise
• three yellow chicken
• white sugar
• zanthoxylum bungeanum
• cumin
• green pepper
• salt
• tomatoes

Ingredients

Steps

1. 1 Wash all ingredients and set aside for later use. Prepare all ingredients (onion, ginger, garlic, dried red pepper, star anise, Sichuan peppercorns, and two bay leaves)

   

2. 2 Chop the chicken into pieces, blanch it in a pot and set aside (adding cold water to the pot is to release more blood and water from the chicken to remove the fishy smell)

   

3. 3 Put an appropriate amount of salad oil in the pot, a little more than usual for cooking, because there are more ingredients. Heat five layers of oil, add onion, ginger, garlic and various aniseed ingredients and stir-fry over low heat for 2-3 minutes (make sure the heat is low to avoid burning the ingredients)

   

4. 4 After the aniseed is fragrant, add the blanched chicken pieces and stir-fry for two or three minutes. Add the cut potato pieces and continue to stir-fry until the aroma is released (it is advisable to stir-fry for another two to three minutes if there is no water in the pot). Add an appropriate amount of salt, dark soy sauce, one spoonful of sugar and two spoons of Laoganma and stir-fry evenly (the potatoes should be the same size as the chicken pieces or slightly larger)

   

5. 5 Add cold water to the pot (the amount of water should be just balanced with the ingredients in the pot), cover, bring to a boil over high heat, and simmer over low heat for 10-15 minutes until the potatoes and chicken are cooked (the specific time depends on the size of the potatoes and chicken pieces). Open the lid, add the chopped tomatoes and stir-fry for 1 to 2 minutes. Add the cumin, onions and green peppers and stir-fry evenly

   

6. 6 Stir-fry for one to two minutes. When the tomatoes and green peppers are cooked, add a spoonful of chicken essence and serve.