The chef teaches you the authentic recipe of Xinjiang large plate chicken, the common recipe of the restaurant, and learn to eat it at any time at home
The chef shares the Xinjiang big plate chicken recipe, explains the recipe and technical essentials in detail, and teaches you to be a chef with ease
Hello everyone, I am the first gourmet Ah Fei, pay attention to Ah Fei has more home cooking for your reference!
Whenever you are hungry and hungry, it is the norm for many people to order a large plate of chicken and add a few more noodles.
As a classic dish of food integration, Xinjiang dapan always gives people a sense of solid satisfaction. In your leisure time, make a friend or two, eat meat and drink a lot, and feel that the little days are very energetic. When you are really hungry, you can eat a portion, there are meat and vegetables, there are main and auxiliary, spicy and fragrant, thick and thin, it is simply an irreplaceable masterpiece.
【Xinjiang big plate chicken】
Step 1: Wash the chicken nuggets
To make a large plate of chicken, generally use adult three yellow chicken, we buy is slaughtered, come back must be washed again, the remaining chicken feathers, blood, trachea are all removed. Authentic large plates of chicken, chicken nuggets must be large, if the family does it, you can cut it down appropriately, and after chopping it well, it will be soaked in water and soaked in bloody water, which takes about 20 minutes. Soaking in water is the simplest and most effective way to remove fish, although the effect of blanching water is very good, but it is easy to boil the chicken fat and throw it away, and the dish is not fragrant enough.
The soaked chicken nuggets become very white and tender and elastic, so we wash them several times with running water and wash them thoroughly, and then squeeze out the water and set aside.
Step 2: Prepare the side dishes
Two potatoes, cut into evenly cut hob pieces, and soaked in clean water to avoid oxidation and blackening. Cut one green pepper and one red pepper into hob pieces to add color to the dish. Cut two green onions into segments, cut off the roots of the cabbage, wash the sediment with water, and cut into segments.
Cut the ginger into slices and place in a bowl, adding a few fragrant leaves, an star anise, a handful of dried chili peppers and a handful of green peppercorns.
Then prepare an appropriate amount of braised noodles for later, the braised noodles are shorter and thicker, and the belt noodles are very similar, and the Henan side often uses braised noodles instead of belt noodles.
Step 3: Stir-fry
Heat the pot, add vegetable oil to the slippery pan, pour out the hot oil after sliding the pot, add some more cool oil, add ginger slices and peppers and other spices when the oil temperature is 50% hot, open a small heat and stir-fry, fry until the chili peel is slightly shiny and red, pour in the chicken nuggets and turn the heat to fry for 3 minutes, fry the water in the chicken nuggets. When the chicken nuggets spit out a lot of grease, smell the meat flavor, put in a few grains of rock sugar, crush the rock sugar, continue to sauté until the rock sugar is all melted, add two spoonfuls of watercress sauce, fry the color of the bean paste and red oil to color the chicken nuggets, if the color is not rosy enough, then pour a little soy sauce, the color is fried evenly.
Then pour 10 grams of cooking wine along the edge of the pot to remove the fishy smell, continue to stir-fry a few times, and use alcohol volatilization to take away the fishy smell. At this time, the chicken nuggets have been fried to 7 mature, add the right amount of water to the pot, the amount of water should not exceed the chicken nuggets, and then start seasoning: add 10 grams of soy sauce, 4 grams of salt, 3 grams of sugar to freshen, pour the potatoes into the pot and stew together, the potatoes can make the soup more thick and fragrant, after boiling on high heat, turn to medium heat and simmer for 10 minutes.
After 10 minutes, pick out the spices in the pot and turn the heat to collect the juice. Then add the green onion and green and red peppers, add the appropriate amount of chicken essence to taste, press the green and red peppers and green onions under the chicken nuggets, simmer on low heat for 1 minute, simmer the green and red peppers until they are broken, and the aroma of the green onions can be eaten.
Belt noodles are generally in the chicken nuggets are about to eat and then down, with your hands to pull the two ends of the noodles to lengthen it, do not pull too thin, slightly thicker to eat more chewy, cook until the belt noodles are all floating up, when the white hard core is about to disappear, put some cabbage or spinach slightly blanched, you can get out of the pot. Rinse the belt noodles with cold boiled water and eat them with chicken soup in red oil, which is very full.
Ah Fei had something to say:
1. It is best to use soaking instead of blanching water, so as not to lose the chicken fat, otherwise the dish is not fragrant enough.
2. The sugar color is best fried in advance, which is convenient for observing the color and avoiding the fried paste.
Well, a spicy and spicy Xinjiang large plate of chicken is ready, like friends quickly try it.
Pay attention to Ah Fei, there are simple and practical home-cooked dishes for your reference every day, we will see you in the next issue!