Big Plate Chicken

Overview

Xinjiang Large Plate Chicken originated in the early 1990s. It is mainly made of chicken and potato chunks, cooked with leather noodles. Xinjiang Large Plate Chicken is brightly colored, with smooth and spicy chicken and soft, glutinous and sweet potatoes. It is spicy and fragrant, thick and thin. It is also economical and suitable for family and friends gatherings.

Ingredients

Aniseed Appropriate amount
Chaotian pepper A handful
Chicken one
Ginger Appropriate amount
Green bell pepper Appropriate amount
Onions Appropriate amount
Potatoes Appropriate amount
Red bell pepper Appropriate amount

Star anise Appropriate amount
Thirteen incense Appropriate amount
Vermicelli Appropriate amount
Zanthoxylum bungeanum Appropriate amount
fragrant leaves Appropriate amount
garlic Appropriate amount
salt Appropriate amount

Steps

Prepare ingredients.
Heat oil in a pan, add onion, ginger, garlic and chili pepper and stir-fry.
3: Add the chicken and stir-fry until the water is dry.
Pour in soy sauce and thirteen spices and stir-fry evenly, add sugar and beer.
Add star anise, aniseed, bay leaves, etc.
Pour in water to cover chicken.
After the water boils, slowly simmer the chicken over low heat, add the potato cubes on the hob, then put the wide noodles on top, and simmer slowly.
When the potatoes are cooked, add green and red bell peppers, sprinkle with salt and chicken essence.

Overview

Tags

Ingredients

Steps