Chicken, potatoes, peppers, using these three main materials to create a large plate of Xinjiang chicken. It's really a classic in chicken cooking dishes.
A good plate of chicken, potatoes are golden brown, chicken is a thick sauce color, green pepper, bright red pepper, is just look at this color, are a must, really brilliant!
Eat a piece of fragrant chicken, and then a few large potatoes, the potatoes are soft, and the thick soup soaks the potatoes into the flavor. After eating, put a bowl of hand-pulled noodles or pulled noodles in the soup. The powerful noodles are paired with a rich sauce, and you can't eat enough!
How to do it:
Ingredients: chicken thighs, potatoes, chicken wings, green peppers, red peppers, ginger, garlic, cooking oil, bean paste, rock sugar, salt, chicken essence, soy sauce, star anise, peppercorns, fragrant leaves, dried chili peppers.
Steps: 1: Chop the chicken thighs and wings into pieces, peel and cut the potatoes into pieces, cut the green pepper into pieces, cut the red pepper into pieces, slice the ginger and garlic, and cut the dried red pepper into pieces and set aside.
2: Add an appropriate amount of water to the pot, then cool the pot and blanch the chicken for later.
3: Pour oil into a pan, heat the oil and add star anise, peppercorns, dried chili peppers, fragrant leaves, garlic and ginger to stir-fry until fragrant. Place the bean paste in a pan and sauté in red oil.
4: Put the chicken nuggets in a pot and sauté evenly. Sauté in a soy saucepan and pour a bowl of water into the pan. Bring to a boil over high heat and simmer on low heat for 15 minutes. Place the potatoes in a pan and simmer for another 15 minutes.
5: Stir-fry the green and red peppers in a pot and start collecting the juices over high heat.
6: Add salt to taste, then add a small spoonful of chicken essence and stir-fry evenly. Just plate.