Belt Noodles Large Plate Chicken

Overview

Large plate chicken is a famous Xinjiang specialty dish. It mainly consists 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, which will whet your appetite

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• dinner with friends
• xinjiang cuisine
• winter recipes
• lunch
• beer
• chicken
• cinnamon
• homemade sichuan pepper oil
• pixian doubanjiang
• potatoes
• star anise
• sugar
• ginger
• green pepper
• red pepper
• salt
• soy sauce
• yellow onion

Ingredients

Steps

1. 1 Remove stems and seeds from green and red peppers, wash and cut into pieces

   

2. 2 Peel and root the yellow onion, wash and cut into pieces

   

3. 3 Peel potatoes, wash and cut into cubes

   

4. 4 Wash the chicken and chop it into pieces, blanch it in a pot of boiling water until it bleeds, take it out and wash it

   

5. 5 Heat a wok, add oil, turn to medium-low heat, add a little sugar and stir until the sugar dissolves

   

6. 6 Turn to high heat, add chicken pieces and stir-fry

   

7. 7 Add ginger, star anise, cinnamon, pepper oil, and Pixian bean paste and stir-fry until fragrant

   

8. 8 Add onions and stir-fry

   

9. 9 Pour 1 bottle of beer over the chicken pieces and bring to a boil

   

10. 10 Add potatoes, turn to low heat and simmer for about 20 minutes

    

11. 11 Turn to high heat, add green pepper, red pepper and stir-fry, add appropriate amount of salt, soy sauce (light soy sauce) and stir-fry until thickened soup is poured over the noodles