Large plate of chicken with naan buns—Xinjiang flavor

Overview

Xinjiang's large-plate chicken is a household name. Even people from the mainland know it. Many people from the mainland will try the taste of Xinjiang's large-plate chicken when they come to Xinjiang. When the large plate of chicken arrived, the mainlanders were really shocked. The plate was really too big. 2-3 people couldn't finish the large plate of chicken. Not to mention a large plate of chicken and belt noodles. So when you order food, the waiter will usually remind you if you want a large plate or a small plate because there are few people around. A tourist from the mainland ordered a large portion of large plate of chicken for two people. The waiter reminded you, but he wanted to eat large plate of chicken and said he was hungry. , when the large plate of chicken was served, I didn’t say anything, and I couldn’t finish it no matter how much I ate, haha. Later, I posted a post on the Internet, specifically reminding tourists who come to Xinjiang to order the small plate of large plate of chicken, because the large plate of large plate of chicken is really too big. It can be seen how generous the portion of Xinjiang's chicken is. Nowadays, many new varieties of Da Pan Chicken have been developed, such as Braised Da Pan Chicken with Flower Rolls, Naan-wrapped Da Pan Chicken, etc., all of which are evolved from Da Pan Chicken. It also combines the unique ingredients and flavors of Xinjiang to create new ones. People in Xinjiang love to eat large plate chicken, which is a must during the New Year and festivals. This large plate chicken wrapped in naan is very good as a New Year dish. It can be used as a dish or as a staple food, and it is a complete meal. Nang has a long history in Xinjiang. In ancient times, it was called Hu cake and oven cake. Nang uses flour as the main raw material, mostly fermented noodles, but does not add alkali but adds a little salt. There are many varieties of naan, and the raw materials used are also rich. The effects of naan: remove fat and lower blood pressure, protect the heart, relieve constipation, replenish energy, suppress cancer and fight tumors, resist aging and radiation.

Tags

• hot dishes
• dishes
• xinjiang cuisine
• northwest snacks
• cao guo
• cinnamon
• cooking wine
• green chili
• nang
• onion and ginger
• potatoes
• spicy skin
• star anise
• three yellow chicken
• white sugar
• peppercorns
• salt
• tomato sauce
• vegetable oil

Ingredients

Steps

1. 1 Ingredients: three-yellow chicken, potatoes, dried red pepper, green pepper, star anise, pepper, grass, fruit, salt, scallions, ginger, cooking wine, white sugar, garlic, cinnamon, tomato sauce, naan

   

2. 2 Wash the three-yellow chicken (I like to use three-yellow chicken) and cut into small pieces

   

3. 3 Peel potatoes and cut into chunks

   

4. 4 Cut green onions into sections, peel garlic, and slice ginger

   

5. 5 Soak the dried red chili peppers in cold water until soft, and cut the green chili peppers into cubes

   

6. 6 Heat oil in a pan. When it is 50% hot, add sugar. Fry the sugar until it turns brown and bubbles. Add chicken pieces and stir-fry evenly.

   

7. 7 Add dry red pepper, star anise, peppercorns, peppercorns, grass fruit, ginger, garlic, cooking wine, cinnamon

   

8. 8 Continue to stir-fry until the chicken pieces are fragrant and turn golden brown. Add salt and stir-fry evenly. Add water until the chicken pieces are submerged. Bring to a boil over high heat. Cover and cook over medium-low heat for about ten minutes

   

9. 9 Add potatoes and cook until soft and hard as you like

   

10. 10 Add chopped green onion and green chili to taste

    

11. 11 Add naan to cover the chicken pieces and cook for about 2 minutes. Remove the naan and cut into triangular pieces. Place them on a plate. Pick up the chicken pieces and pour them on top of the naan.

    

12. 12 Add tomato sauce to the soup, mix well and cook for a while, then take out the pot and pour the soup on top of the chicken pieces and naan