Big Plate Chicken

Overview

Xinjiang Big Plate Chicken is a famous dish in Xinjiang. It originated in the early 1990s. It is mainly made of chicken nuggets and potatoes and cooked with leather noodles. Xinjiang chicken is brightly colored, with smooth and spicy chicken and soft, sweet potatoes. It is spicy and fragrant. What Anna makes may not be authentic, but deliciousness is the last word. The bare plate at the end proves that the taste is indeed great. For the convenience of making it at home, I bought ready-made wide-cut noodles. If you have time, you can also try to make belt noodles by yourself. It will definitely be more delicious.

Tags

• hot dishes
• common dishes
• meat dishes
• old man
• xinjiang cuisine
• winter recipes
• banquet dishes
• lunch
• beer
• chicken legs
• dried chili pepper
• garlic
• light soy sauce
• onions
• potato
• section
• star anise
• sugar
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• green pepper
• salt

Ingredients

Steps

1. 1 Wash the chicken legs and chop them into pieces, run them under cold water until there is no blood foam, take them out of the pot and rinse them with cold water and set aside

   

2. 2 Cut potatoes, green peppers into hob pieces, and cut onions, ginger, and garlic into pieces

   

3. 3 Put a little more oil in the pot, add sugar and Sichuan peppercorns and stir-fry until the sugar turns slightly red, add chicken pieces and stir-fry

   

4. 4 When the chicken pieces change color slightly, add onions, ginger and garlic and stir-fry until fragrant. Add potatoes and stir-fry for a while

   

5. 5 Add the minced beer, bay leaves, and star anise, and simmer over low heat for 20 minutes

   

6. 6 The soup is thick. When the potatoes are soft, add green peppers and stir-fry until mature. Boil the noodles until they are about eight or nine times cooked. Top with the stewed chicken pieces. Add some more soup and serve.