How to cook Xinjiang Big Plate Chicken
On September 10, 2018, "Chinese Cuisine" was officially released, and "Large Plate Chicken" was rated as one of Xinjiang's top ten classic dishes.
Taste: fresh, spicy, hemp
Main ingredients: chicken, potatoes, peppers, onions, Sichuan noodles, belt noodles
Category: Xinjiang cuisine, Northwest cuisine
According to legend, Zuo Zongtang of the Qing Dynasty won the battle in Xinjiang and used local chicken and chili to make food to reward the three troops. This is the predecessor of the big plate chicken.
Xinjiang Big Plate Chicken, usually fried first and then stewed. After cooking, the delicious chicken nuggets with burnt skin are mixed with bright colors of green peppers and red peppers. The potato starch mixed in the soup absorbs the greasy. Use chopsticks to pick up the wide and thin noodles and stir in the soup. Immediately surrounded by dense soup, put it in the mouth, spicy and delicious, all kinds of flavors overflowed to the tip of the tongue.
This dish has a unique taste and novel taste. It not only has the rugged spiciness that Northwesters like, but also the numbness of the old Sichuanese for this crazy tongue.
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Xinjiang Big Plate Chicken cooking method
Put the chopped chicken in a basin, put more salt, wash with water, wash it several times to remove blood water, wash it well and control water for later use.
Soak a handful of dried pepper in boiling water. This kind of pepper is not too spicy. You can add more to enhance the color and flavor.
Prepare green onion, ginger, and garlic for later use. Slice the ginger, cut it into sections, and don’t cut the garlic.
Prepare spices. You need a lot of bay leaves, star anise, prickly ash, and prickly ash.
Cut potatoes into hob pieces, wash several times, soak in water to remove starch.
Put oil in the pan, more oil than usual for cooking put a handful of rock sugar (you can use white sugar if you don't have rock sugar), and fry the sugar color.
Stir-fry with sugar, add chicken nuggets and stir-fry quickly, add pepper, star anise, and bay leaves when the skin is tightened a bit, continue to stir-fry.
After putting in the spices, add the onion, ginger, and garlic.
Add the potatoes and stir fry for a while, and then you can add salt. At this time, add more salt, because water will be added later. If you put too much salt, you can add more water. If you put fewer ingredients, there will be no taste. Even if you put it in the end, you can’t taste it. After adding the salt, add the dried chilies, and stir-fry twice to add water. You can add half of the amount by yourself, or it can be about the same level as the ingredients. Bring to a boil, turn off the ignition, cover and simmer for 10-15 minutes.
When braising the meat, cut two green peppers and cut them into diamond-shaped pieces.
The chicken is almost simmered and you can put the green pepper in it, and stir-fry a few times on high heat to get out of the pot.
Serving Size 1
- Amount Per Serving
- Calories 509
- Calories from Fat 27.4
- % Daily Value *
- Total Carbohydrate 46.8g16%
- Protein 18.4g37%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.