Big Plate Chicken

Overview

Big plate chicken is a famous dish in Xinjiang. There are many theories about its origin, but the true origin has not been known yet. The main ingredients are chicken and potato cubes, cooked with other ingredients. The dishes are colorful, with smooth and spicy chicken and soft, sweet potatoes that are spicy and fragrant, thick and thin. The family version of chicken recipe shared with you today may not be authentic, but the taste is still very good. The same dish is cooked differently in different places. Another advantage of this dish is that you can mix different ingredients according to personal preference...

Tags

• hot dishes
• dinner with friends
• xinjiang cuisine
• banquet dishes
• chicken whole wings
• cinnamon
• cooking wine
• doubanjiang
• dried chili pepper
• garlic
• light soy sauce
• old soy sauce
• potatoes
• star anise
• ginger
• green pepper
• pepper
• red pepper
• salt

Ingredients

Steps

1. 1 Four whole chicken wings, about 500g, cut into small pieces

   

2. 2 Boil water in a pot, add chicken pieces, add a spoonful of cooking wine and blanch for one minute. Then rinse and set aside

   

3. 3 Wash and peel the potatoes, then cut into small pieces. If you do not remove the pot in time, it is best to soak it in clean water to prevent it from turning black

   

4. 4 Remove the seeds from each green and red pepper and cut into small pieces

   

5. 5 Ingredients in the picture: four bay leaves, ten dried chilies cut into sections, one cinnamon bark, two star anise, appropriate amount of ginger slices, five cloves of garlic, appropriate amount of red pepper

   

6. 6 Add a little oil to the pot, add red peppercorns and stir-fry over low heat until fragrant, then take out the peppercorns

   

7. 7 Add a spoonful of bean paste to the pot and stir-fry over low heat until fragrant, stir-fry out the red oil

   

8. 8 Then add the five ingredients in the picture and stir-fry over low heat until fragrant

   

9. 9 Add the previously blanched chicken pieces, add one spoon of spicy sauce, two spoons of light soy sauce, and one spoon of dark soy sauce

   

10. 10 Stir-fry over low heat until browned

    

11. 11 Add the potato pieces, add an appropriate amount of water at one time, and add a little pepper

    

12. 12 After ten minutes, when the sauce becomes thicker and thinner, add green and red pepper cubes and continue to simmer for another minute

    

13. 13 Finally add a little salt and chicken powder to enhance the flavor

    

14. 14 Finished product pictures