I believe that the friends are certainly not strangers to this delicacy, and I don't even remember how many times I have eaten it. But, do you know how authentic Shawan Big Pan Chicken is made?
Shop owner: Authentic Shawan large plate chicken is not so complicated, chicken is not blanched in water and stir-fried and then out of the pot.
I have a friend from Xinjiang who opened a small restaurant in Hebei, specializing in Xinjiang Shawan large plate chicken. The area is not large, the door face is not conspicuous, the geographical location, it is not remote, but it must not be said to be prosperous. But business is on fire! Every day there are customers at the door, and there are even many waiting places outside.
I went to help for a few days, and it was so busy! When idle and chat with the boss, the boss said that Xinjiang people make the authentic Shawan large plate chicken, the method is not so complicated, simple seasoning can make the original large plate chicken, too much spice will cover the delicious chicken itself.
Xinjiang people teach you to make authentic Shawan large plate chicken, fresh and spicy, with belt noodles too fragrant!
The Xinjiang shop owner taught me to make an authentic Shawan large plate chicken method, the original is really simple, a stir-fry a stew out of the pot, and then with a few belt noodles stirred and stirred, stained with a large plate of chicken dense soup, "slip" a bite, fresh and spicy, really fragrant!
Xinjiang Shawan large plate chicken is first fried and then stewed, chicken do not cross the water, blanched chicken meat is firm and tender enough. The large plate of chicken skin is full of rotten taste, the chicken is soft and tender, the potatoes are soft and sweet, a large piece of spicy in the mouth is fragrant, fragrant with hemp, the soup is red and bright, the taste is mellow, and you can't stop chopsticks when you taste it.
Such an authentic Sand Bay large plate of chicken is incomparable to those small shops outside. Shop owner: Authentic Shawan large plate chicken is not so complicated, a stir-fry and a stew will come out of the pot, don't you want to try it?
——【Shawan Big Plate Chicken】——
【Ingredients】: 2 chicken thighs, 1 large potato, 1/2 onion, 1 green pepper, 1 coriander
【Seasoning】: Salt to taste, cooking oil to taste, 3 spoons of premium soy sauce, 1 spoon of oyster sauce, appropriate amount of cooking wine, 1 spoon of bean paste, 1 spoon of Pixian bean paste, 1 spoon of tomato sauce, 1 spoon of green onion ginger garlic, 1 tbsp of peppercorns, 1 teaspoon of peppercorns, 5 dried chili peppers, 1 spoon of sugar, 1 tsp of chicken essence
【Preparation steps】:
Step 1: Prepare the required ingredients, wash the green peppers and coriander, peel and wash the onions and potatoes. I made two servings, if there are many people can add the amount.
Step 2: Wash and chop the chicken thighs into large pieces, wash them several times, and wash the blood water. Add salt, green onion, ginger slices, cooking wine, oyster sauce, bean paste, special soy sauce, stir well, marinate for more than 2 hours, if it is summer, it needs to be refrigerated and marinated.
Step 3: During the marinating of chicken nuggets, side dishes can be prepared. Potatoes cut into poignant chunks, green chili peppers seeded into chunks, and onions into chunks. If you are afraid of oxidation and discoloration of potatoes, you can put them in clean water.
Step 4: Put an appropriate amount of cooking oil in the pot, and the amount of stir-fry dishes can be used. After the oil is hot, add the peppercorns and dried peppers and stir-fry over low heat, then add the green onions, ginger and garlic and sauté to bring out the aroma.
Step 5: Sauté a few times with sesame pepper (sesame pepper is afraid of high temperature), immediately put in chicken nuggets and stir-fry over medium heat, this process takes a while, do not be anxious. The chicken is not blanched, and this sautéing process is to de-fish the chicken. Sauté the chicken nuggets slowly until the surface is dry and firm.
Step 6: Add a spoonful of tomato sauce (for coloring), a spoonful of Pixian bean paste, stir-fry evenly until the flavor is in, and cook a large spoonful of cooking wine along the edge of the pot.
Step Seven: Add a large can of beer, about 500 grams, depending on the amount of soup, if the soup is not enough, you can add a little boiling water. If you are accompanied by belt noodles, the soup of the large plate of chicken should be more, and if you add enough at a time, adding water in the middle will dilute the taste of the soup.
Step 8: Start seasoning now, add salt and sugar to the saltiness of the soup, see the color of the soup, and add a little soy sauce if you feel that the color is not enough. It should be noted that when marinating chicken, salt and soy sauce are added, pixian bean paste is also salty, and salt should be added in moderation.
Step 9: Next, put in the cut potato pieces, stir-fry evenly, cover the lid and bring to a boil, then reduce the heat and simmer for 10 minutes.
Step 10: When the time comes, the chicken nuggets are already soft, the potatoes are also stewed, add the onion blocks and green peppers, stir-fry evenly, heat for 3 minutes to get out of the pot and plate.
Step 11: If it's paired with belt noodles, it's even more delicious. To do the belt noodles: 300 g of flour, 1 tsp of salt, 165 g of water, knead into a dough. The longer you wake up, the better. Take out and roll out the dough into wide strips, cover with plastic wrap and let stand for 30 minutes.
Step 12: Gently cook in a pot and fish out the boiling water once, and put it in when you eat.
This is the authentic Shawan large plate chicken, fresh and spicy taste! Paired with a smooth belt noodle, you can't stop chopsticks after a bite. Can you still learn it so simple? Give it a try.
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