Secret Xinjiang chicken (with trouser belt noodles)
Overview
It hasn’t been updated in a year, so this time it’s a tough one. A dish that is purely discovered by oneself can be considered an achievement. . . Whether Xinjiang Da Plate Chicken is authentic or not lies not in the cooking method, but in the chicken. The meat today simply cannot taste like the meat eaten in Shawan back then. Ps: The three-yellow chicken in the supermarket is really unpalatable, so I used chicken breast and wing root instead. For students who can buy good chicken, it is better to use whole chicken. Also, let me emphasize that it seems like there are many steps, but it is not complicated. It is just for the sake of detail, so it seems a bit difficult. . .
Tags
- hot dishes
- common dishes
- meat dishes
- chinese cuisine
- old man
- dishes
- northwest cuisine
- xinjiang cuisine
- winter recipes
- lunch
- famous dishes
- beer
- chicken
- chicken powder
- cinnamon
- cooking wine
- cumin powder
- doubanjiang
- dried chili pepper
- fennel
- flour
- fuel consumption
- garlic sprouts
- light soy sauce
- msg
- millet pepper
- old soy sauce
- onions
- potatoes
- sichuan pepper powder
- star anise
- tempeh
- thirteen incense
- white sugar
- zanthoxylum bungeanum
- black pepper
- fragrant leaves
- ginger
- green pepper
- red pepper
- salt
Ingredients
- Beer Appropriate amount
- Chicken Appropriate amount
- Chicken powder Appropriate amount
- Cinnamon Appropriate amount
- Cooking wine Appropriate amount
- Cumin powder Appropriate amount
- Doubanjiang Appropriate amount
- Dried chili pepper Appropriate amount
- Fennel Appropriate amount
- Flour Appropriate amount
- Fuel consumption Appropriate amount
- Garlic sprouts Appropriate amount
- Light soy sauce Appropriate amount
- MSG Appropriate amount
- Millet pepper Appropriate amount
- Old soy sauce Appropriate amount
- Onions one
- Potatoes three
- Sichuan pepper powder Appropriate amount
- Star anise Appropriate amount
- Tempeh Appropriate amount
- Thirteen incense Appropriate amount
- White sugar Appropriate amount
- Zanthoxylum bungeanum Appropriate amount
- black pepper Appropriate amount
- fragrant leaves Appropriate amount
- ginger Appropriate amount
- green pepper three
- red pepper three
- salt Appropriate amount
Steps
-
Wash the chicken and cut into 3-4 cm pieces;
-
Prepare various auxiliary ingredients, among which the green part of onions and garlic sprouts should be chopped into pieces, and the remaining parts should be cut into segments;
-
Put the cut chicken into a pot of cold water, pour half of the prepared green onion slices, ginger slices and Sichuan peppercorns, bring to a simmer and skim off the foam;
-
minutes after the pot boils, take out the chicken, avoid foam and impurities, and take half a bowl of clear soup for later use;
-
Pour the flour into a basin, make a small hole in the middle, and stir with your hands while pouring in water;
-
When the flour becomes fluffy and slightly sticky, start kneading;
-
After kneading into a ball, cover it with a basin and knead it every 30 minutes for 2-3 times. After the last kneading, smear the entire dough with cooking oil, cover it and set aside;
-
Wash the potatoes, green peppers, and red peppers and cut them into hob cubes, and slice the onions;
-
Heat oil in a pot, add millet pepper segments and green onion segments (half of the remaining amount), fry over low heat until the green onion segments turn slightly yellow;
-
Turn up the heat, add the drained chicken and stir-fry for a few times, then add a small spoonful of salt, a small spoonful of oil, a small spoonful of thirteen spices, dark soy sauce and cooking wine. Add the remaining ginger slices, green onion segments, garlic sprouts, star anise, dried chili peppers, cinnamon, black bean paste and bean paste and stir-fry quickly;
-
Stir-fry until the onions and garlic sprouts are completely soft, then pour a 330ml can of beer, add the fennel and bay leaves, cover and simmer for 10 minutes;
-
Depending on the amount of water, add some of the clear soup reserved in step 4. The amount of water should just cover the chicken. Add half of the onion, add a small spoonful of sugar and stir-fry for a few times and continue to cover and simmer;
-
Pour in two spoons of black pepper and four small spoons of cumin powder (the amount of cumin powder can be determined according to personal taste), add potatoes, stir-fry, cover and simmer;
-
Simmer until the potatoes begin to soften slightly, add green and red peppers and the remaining onions, add two spoons of light soy sauce, one spoon of chicken powder and half a spoon of chicken essence. If the water is too little, you can continue to add a little reserved clear soup;
-
After the potatoes are completely cooked and all the ingredients have softened, add a spoonful of pepper powder. If you like the cumin flavor, you can continue to add more according to your personal taste;
-
Put it on a plate and sprinkle with the reserved chopped green onion and minced garlic; (Others can start, we have to continue to work hard)
-
Roll the dough to half a centimeter thick, cut into three centimeter wide strips, then slowly stretch it and put it into the prepared boiling water pot;
-
Depending on the gluten content of the flour, it takes approximately 6-10 minutes to cook the noodles;
-
Make a small well in the middle of the plate, pour the cooked noodles into the plate and mix well.
