Today we are going to make a large plate of chicken with cold powder that is particularly famous in Karamay, Xinjiang. In fact, in Xinjiang Dapan chicken can also be subdivided into many versions, each city has its own characteristics, this production is the version of Karamay Three Factory, in addition to spicy and fragrant, chicken tender, this version of the potatoes will be softer and stickier, in addition to refreshing cold powder, wrapped in a rich soup, too satisfied!
Ingredients: Three yellow chicken / native chicken, cold powder, potatoes, green and red peppers
Seasoning: green onion, ginger, garlic, sugar, oil, cinnamon, star anise, fresh saffron peppercorns, Xinjiang line peppers, tomato sauce, pepper salt, soy sauce
Preparation steps:
1. Do Xinjiang large plate chicken, it is recommended to use three yellow chicken or native chicken, three yellow chicken fishy taste is heavier, but the meat is more, the native chicken is easy to plug teeth, but the fishy taste is small. This time I prepared three yellow chickens, although the smell will be heavier than the local chicken fishy, but don't be afraid, we have a way to increase the smell.
2. Cut the whole chicken after the head and tail, because the back should also put cold powder, so the chicken nuggets should not be cut too large, so it is easier to turn.
3. Cut the cold powder into small pieces; potatoes, green and red peppers are also cut into pieces. Red peppers are for garnishing and can be left untouched. In order to remove the fishy flavor casually cut some onion ginger garlic is very necessary.
4. Start the pot to burn the oil, put in 15g of white sugar, we fry the sugar color, this step must remember that the oil temperature is not too high, so as not to overcolor. When the sugar bubbles, we put in the chicken nuggets that we have just cut, which may be a little splashy, so be careful. Stir-fry well.
5. Then add ginger slices, cinnamon, star anise, bright saffron pepper, Xinjiang line pepper, friends who want to be more spicy can put some spicy dried peppers. Stir-fry until the seasoning is fragrant, we add 20g of tomato sauce, 10g of pepper and salt, if you feel that the color is not enough, you can put some dark soy sauce. Stir-fry until the chicken becomes shiny.
6. Prepare some broth, chicken broth or beef bone broth, pour it into the pot, but this soup I did not prepare in advance, I will use warm water instead, followed by some chicken essence. After the soup is boiled, we will lay the potatoes flat, so that the taste will be softer and sticky, friends who like potatoes are harder can put potatoes later, cover the pot lid and simmer for 20 to 30 minutes. 【If you choose the local chicken, the simmering time will be longer, or use a pressure cooker】
7. During the stew, we can make a belt noodle, and the refrigerator has a piece of noodles that is made in advance. Cut the dough into long strips, stretch and stretch, put in boiling water and stir slightly, then wait quietly, the belt noodles are cooked and then set aside in cold boiling water.
8. The whole chicken has been stewed, the moment the lid is opened, the aroma is overflowing, and the cold powder pieces that have just been cut are added. Add a little chicken essence, if simmered in broth, the chicken essence does not need to be added, gently turn, and then simmer for three to five minutes, let the cold powder suck enough soup.
9. Add green and red peppers, green onions and garlic and stir-fry evenly, then turn off the heat after breaking the heat.
Cold powder large plate chicken must find a large plate to put, looking at this steaming look is too fragrant, really can't help but eat it soon. First come to a piece of chicken, the taste is very tender, spicy and fragrant, this time the potato stew time is relatively long, the taste is that rich and soft feeling, too energetic.
Legend has it that Karamay's cold powder big plate chicken is a big sister of Shawan, when she went to Karamay to open a shop, once when making powder soup, she had a sudden whim, put the remaining cold powder into the big plate of chicken, did not expect that the diners were particularly satisfied, so there was a cold powder big plate chicken. Many years have passed, and the version of the cold powder chicken is constantly being updated, in addition to the slight differences in the practice of adding cold powder to the large plate chicken. I especially like the cold powder dipped in the soup, especially the one that is stewed a little bit, and the special flavor is a bit like picking the kind of small meat in a large plate of chicken. Friends Karamay Big Pan Chicken and Shawan Big Pan Chicken, which version do you prefer?
Well, today's sharing is here, like friends remember to help like Oh!