The leader of Xinjiang cuisine - "big plate chicken"

Originating in the early 1980s, Xinjiang Dapan Chicken is a specialty of Shawan City in the Tacheng Region of the Xinjiang Uygur Autonomous Region, and it has been verified that it originated from a halal restaurant on the side of the local highway, which used to be made with pure Xinjiang flavor. During that time, xinjiang came to many workers from other places, there were also many tourists and drivers who stopped to eat on the side of the road, the halal restaurant combined with popular tastes, with a whole chicken and potatoes, big green peppers for cooking, after cooking, with a large plate, they named this cuisine "big plate chicken".

After the birth of the "big plate chicken", the non-local workers, passengers and drivers in Xinjiang were quickly attracted by its delicious and affordable, and quickly brought this delicacy to various places in Xinjiang, and the locals also fell in love with this delicacy! People who have been to Xinjiang must order "big pan chicken" Xinjiang big pan chicken is most famous for Shawan, Urumqi, and Yili big pan chicken. From Xinjiang to the northwest and to the whole country, the current Xinjiang "big plate chicken" is popular throughout the country, which is a delicacy for all ages! It is a beautiful business card of Xinjiang!

1. Pour the rapeseed oil into the pot, wait for the oil to be 50% hot, then put the peppercorns and ginger out of the pan, take its flavor, fry out the aroma and fish out.

2. Put the white sugar out of the pot and stir slowly, so that the sugar is fully dissolved, when the bubbles bubble, pour the cut chicken into the pot, and stir-fry it back and forth immediately over high heat, so that each piece of chicken can be sugar-colored.

4. Until the oil in the pan has been fried clearly and the chicken is golden brown, add a little soy sauce to color. Then, add cinnamon, star anise, and fragrant leaves, stir-fry back and forth for about 3 minutes, sautéing until fragrant.

5: Put boiling water and simmer, just over the chicken, cover the pot, bring to a boil on high heat for 5 minutes, reduce the heat for 10 minutes, pour the potatoes into the pot, and then simmer for 15 minutes on low heat.

6, wait until the moisture is almost dry, add the cut large green pepper, stir-fry evenly to get out of the pot, start the pot to collect the soup, you can taste the saltiness of the soup, and then add a little salt and MSG appropriately.

After making it, a large plate of vegetables is added, and the dough is added in the juice, and the dishes and staples are available. It is not only a plate of filling the stomach of the staple food, but also a dish to drink, the ingredients are simple, everywhere, the price is affordable to meet the people's dietary requirements. Wisdom in the folk, the wisdom of the people, has achieved today's Xinjiang Big Pan Chicken fame.

On this basis, Xinjiang has derived large plates of fish, large plates of belly, large plates of rabbits, and large plates of beef, and the large plate series has become a genre of Xinjiang's catering industry. But none of this has surpassed the glory of the leader - "Big Plate Chicken", Xinjiang "Big Plate Chicken" still with its irresistible charm, has become the undisputed leader of Xinjiang cuisine to the whole country.