Xinjiang Dapan Chicken, also known as Shawan Dapan Chicken and Spicy Fried Chicken, is a specialty of Shawan City in Tacheng District, Xinjiang Uygur Autonomous Region, which originated in the 1980s as a jianghu dish of Xinjiang Highway Side Restaurant, mainly stir-fried and stewed with chicken nuggets and potato nuggets, and also eaten with Xinjiang belt noodles. Brightly colored, smooth and spicy chicken and soft and sweet potatoes, spicy and fragrant, thick and thin, are the best products on the table. On September 10, 2018, "Chinese Cuisine" was officially released, and "Big Plate Chicken" was rated as one of the top ten classic dishes in Xinjiang.
By Crab Crab Patronage
<h2>Royalties</h2>
1 chicken
5 small potatoes
1 bottle of beer
2 green peppers
2 red peppers
Ginger 10 tablets
Sugar 10g
20 peppercorns
3 octagons
1 small piece of cinnamon
3 incense leaves
1 scoop of light soy sauce
1 scoop of dark soy sauce
2 scoops of cooking wine
Salt 2 g
Cooking oil 8g
2 cloves of garlic
<h2>Practice steps</h2>
1, chicken to remove the internal organs, wash, water control, cut into small pieces, boil water, the chicken pieces blanched, water control for later
2: Cut the potatoes into cubes, heat the oil, add rock sugar and sauté the sugar color, add the potatoes and stir-fry until golden brown
3: Heat the oil in another pot, add sugar and sauté the sugar color, add the chicken nuggets. Stir-fry the prepared green and red peppers and onions, add salt, oyster sauce, soy sauce, soy sauce, star anise, cinnamon, fragrant leaves, a little white root, add a can of beer, turn the heat down and simmer for 30 minutes, finally stir-fry to collect the juice, and the delicious large plate of chicken is ready
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