Xinjiang Chicken

Overview

This dish can be ordered at every ramen restaurant, but it’s actually great to make it yourself.

Tags

• hot dishes
• old man
• dishes
• northwest cuisine
• xinjiang cuisine
• winter recipes
• banquet dishes
• lunch
• belt surface
• cinnamon
• doubanjiang
• dried chili peel
• ginger
• green onions
• onions
• potatoes
• star anise
• sugar
• three yellow chicken
• vinegar
• zanthoxylum bungeanum
• garlic
• green pepper
• salt
• soy sauce
• water

Ingredients

Steps

1. 1 The main materials are ready;

   

2. 2 Slice onions and ginger, cut garlic into sections, and cut onions, potatoes, and green peppers into cubes and set aside;

   

3. 3 Cut the three-yellow chicken into pieces with the head and feet removed and set aside;

   

4. 4 Heat oil in a wok, add appropriate amount of sugar and stir until the sugar melts;

   

5. 5 Then pour in the chicken pieces and stir-fry until browned, add ginger, garlic, and a little vinegar and stir-fry evenly, then add peppercorns, dried chili peel, star anise, cinnamon, soy sauce, and bean paste and stir-fry evenly;

   

6. 6 Pour hot water to cover the ingredients;

   

7. 7 After boiling over high heat, add potatoes and simmer over low heat for 20 minutes;

   

8. 8 After the potatoes are cooked, add salt to taste. Add green peppers, onions, and scallions;

   

9. 9 After all the ingredients are stir-fried evenly, simmer for another 3-5 minutes to remove the soup;

   

10. 10 When eating, put cooked belt noodles on the plate;

    

11. 11 Put the chicken on top, and the Xinjiang chicken is complete.