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Today for you to share a Xinjiang dapan chicken home-cooked practice, Xinjiang dapan chicken is a delicious and unsatisfied home-cooked food, about its specific origin, there are many sayings can not be examined, but there is no doubt that the big pan chicken is a crystallization of a national food culture. In dietary techniques, proper chili peppers stimulate the person's tongue and stimulate the taste system, so that the appetite is suddenly enhanced and the appetite is greatly opened. The people of Xinjiang have absorbed the Sichuanese style of chili peppers, but they are moderate and do not make most people spicy and unable to eat. Although Xinjiang cuisine is spicy, it is just right. It not only stimulates the taste system, but also makes the taste of the vast majority of people acceptable. The following is to share the practice in detail for everyone, like friends to learn together.
【Big Plate Chicken】
1. First of all, we prepare the ingredients: after cleaning up the three yellow chickens, first cut off the chicken neck, cut off the chicken legs to remove the tip of the chicken buttocks, and then cut into a chicken nugget of uniform size, remove the excess chicken fat, animal oil is not conducive to health, it is best not to eat, and then remove the lymph inside the chicken neck.
2. Cut a green onion into green onions, a small piece of ginger into ginger slices, a few garlic flattened, put into the pot together, a green pepper to remove the root, cut into diamond-shaped pieces, half a red pepper, cut into triangular pieces, put into the pot together.
3. After washing the potatoes, peel off the skin, cut from the middle, cut the potatoes into hob pieces into the basin, add water to soak, soak the potatoes in water will not oxidize and turn black, remove the skin of the onion, cut from the middle, and then cut into segments, break into small pieces by hand and put them into the basin.
Take a small pot, add two star anise, a small handful of green peppercorns, two slices of Bai Zhi, a few slices of fragrant leaves, a small handful of dried chili peppers, pour in warm water and soak for 10 minutes.
4. After all the ingredients are ready, we start to boil the sugar color, add a spoonful of water to the pot, turn on the low heat and add 30 grams of rock sugar, use the spoon to keep pushing the rock sugar, so that the rock sugar slowly melts and changes color, the big bubble becomes a small bubble, and then stir it with a spoon, boil until the viscous bubbles are thick, boil into a brown sugar juice, the color is yellow-brown, continue to stir on the low heat, the bubbles disappear completely, the sugar juice becomes reddish brown, add a spoonful of hot water, continue to stir a few times, cook until boiling, turn off the heat, use the spoon to scoop out and put it into the basin.
5. Now we put the chicken nuggets blanched a little water, boiling water in the pot cold water poured into the chicken nuggets, add cooking wine 10 grams, cool water poured into the chicken nuggets can better cook the chicken blood water, add cooking wine to remove the fishy smell of chicken, after the water boils, use a spoon to skim off the foam, cook for 2 minutes and rinse out with cool water. The chicken tasted firmer when rinsed with cool water.
6. Below we start cooking, burn oil in the pot, after the oil is hot, pour in the onion, ginger, garlic and prepared large ingredients, fry out the aroma of the large ingredients, the temperature is not too high so as not to stir-fry the red dried pepper paste, pour in the chicken and stir-fry for a while, fry the chicken until it changes color, add 20 grams of watercress sauce, stir-fry, add half a spoonful of boiled sugar and stir-fry a few times, so that the chicken is evenly wrapped in sugar.
7. Pour a can of beer, add a little water, so that the soup is not over the chicken is appropriate, and then add 3 grams of salt, the color is not deep enough, then add a few drops of old pumping to adjust the background color. After the broth has boiled, cover the pot and turn to medium heat and cook for 15 minutes.
8.15 minutes after the potatoes filtered out of the water poured into the pot, cover the lid and continue to cook for 10 minutes, after 10 minutes, the potatoes are basically cooked, open the pot lid and pour in the green and red peppers and onion slices, turn on the high heat to quickly collect the soup, put in 2 grams of chicken powder, pour in a little sesame oil to brighten the color can turn off the heat and start the pot and plate, this delicious large plate of chicken is ready.
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