If you want to use a food to describe Xinjiang, then many people will definitely choose a large plate of chicken, because it is not only as "big" as the region of Xinjiang, even its taste has a strong northwest style.
Large plate chicken is not the shoulder handle of Xinjiang cuisine, but it is definitely the most delicious of many Xinjiang beauties. The smooth and spicy chicken, soft and sweet potatoes, and rich side dishes, after eating, put some noodles and mix, the taste is really addictive.
In fact, the history of the big plate chicken is not long, almost thirty years, and it has an indissoluble relationship with the highway. In the 1980s and 1990s, with the rise of road freight in Xinjiang, trade came and went was unprecedentedly prosperous, and with business, there were naturally more people, and there were many delicacies that followed. It is said that the first large plate chicken appeared in Shawan next to National Highway 312.
Today's large plate chicken has long been blooming everywhere, it can be said that you can go to any place in the motherland, you can find a restaurant selling large plate chicken. The taste of the big plate chicken is really not to be said, it melts together chicken, Sichuan red pepper, Shaanxi trouser noodles, Gansu potatoes and other ingredients very well. But if you want to make it delicious, you still need a certain amount of cooking skills. Here I will simply share a "big plate of chicken" method, I guarantee you will love the taste!
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Ingredients: Chicken thighs, potatoes, screw peppers, dried peppers, green onions, ginger, garlic, peppercorns
Seasoning: pepper, salt, cooking wine, peppercorn powder, corn starch, bean paste, thirteen spices, soy sauce, rock sugar
Detailed approach
(1): Soak the dried pepper in water for 1 hour in advance, soak it well, wash it and fish it out.
(2): Wash and cut the onion, ginger, garlic, screw pepper and onion and set aside, just like the following.
(3): Cut the chicken thighs in water for 10 minutes to remove the blood, then rinse and put them in a large bowl.
(4): Add pepper, salt, cooking wine, peppercorn powder, green onion and ginger, corn starch to the chicken and marinate for 10 minutes.
(5): Wash and cut the potatoes into hob pieces, boil the water and add the potatoes, add salt and soy sauce and cook for 6-8 minutes.
(6): Put in the right amount of rock sugar in a hot pot of cold oil, stir-fry slowly over low heat throughout the whole process, and when the rock sugar is all melted and the color is brownish red, pour in an appropriate amount of cold water and stir, and then put it into a bowl for later.
(7): Heat the oil, add the green onion and ginger, peppercorns and stir-fry until fragrant, then add the chicken and fry the dried water vapor, and then pour in the fried sugar color and stir-fry evenly.
(8): Add Pixian bean paste, peppercorn powder, thirteen spices, salt, soy sauce, water and bring to a boil, then add two spoonfuls of spicy red oil and soaked dry pepper.
(9): Pour all the ingredients from the pot into the rice cooker, select the chicken ribs option, or just go straight for 20 minutes.
(10): When the time comes, return to the pot again, add the screw pepper, onion and potatoes and simmer for 5 minutes on low heat, during which time pay attention to stirring to prevent paste.
(11): After the potatoes are soft and rotten, add garlic cloves and green onions and stir well to get out of the pot.
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Potatoes are cooked separately to maintain the taste and taste, if you put it in the rice cooker with the chicken and come out, it will become puree, if it is not cooked, when you finally return to the pot to collect the juice, the potatoes will not be cooked; chicken I use chicken legs, if there are many people in the family, you can use a whole chicken.
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