Xinjiang Chicken

Overview

Xinjiang Chicken, our favorite. Today's large plate of chicken is no longer monotonous, just chicken and potatoes. Now you can add various kinds of noodles, hanaki, noodles, naan, etc. to the chicken to make noodles. Today we will make a large plate of chicken noodles and stuffed buns. Okay, here we go.

Tags

• staple food
• hot dishes
• home cooking
• winter recipes
• chicken
• cinnamon
• garlic
• nang
• onions
• potatoes
• spicy
• star anise
• wide noodles
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 I forgot to take a photo of the chicken and half a potato

   

2. 2 Condiments

   

3. 3 Dried chili peppers, soak them in boiling water so that the chili peppers can fully bring out their spiciness

   

4. 4 Heat the oil in the pan, add the chicken and stir-fry until the water is dry, then add the ingredients and continue to stir-fry until fragrant

   

5. 5 After sauteing, add boiling water, bring to a boil over high heat, add soy sauce and simmer over low heat for 30 minutes. (Add more soy sauce here, because there is no sugar added, so the soy sauce can color and enhance the flavor.) Add potatoes and continue simmering.

   

6. 6 While the chicken is stewing let's prepare the rest. Cut half of the naan you bought into small pieces for later use

   

7. 7 Prepare noodles

   

8. 8 You should leave more soup in the fried chicken, otherwise the noodles and naan will not be as tasty

   

9. 9 When collecting the juice, don't drain it. You can mix it into the soup. It will be delicious