Known as one of the four famous foods in China, Xinjiang Dapan Chicken originated in the 1990s, its birthplace is Shawan County, Xinjiang, and it is also well known in the local area. Because the big plate chicken is bright in color, the meat is delicate, the taste is spicy and fragrant, the method is also very simple, the main ingredients are chicken nuggets, potatoes, peppers, so it will soon be popular all over the country, people who have eaten the big plate chicken are left with a longing memory for it, after more than twenty years of development and changes, there have been many different flavors of "improved version of the big plate chicken", but the most amazing is the authentic Xinjiang taste.
There is also a very interesting little story about Xinjiang dapan chicken: according to legend, there is a Sichuan chef Li Shilin, running a restaurant in Xinjiang, the main dish is a spicy chicken nugget, often patronizing customers are workers of the construction company next to them and long-distance labor drivers, because they are engaged in manual work, so the amount of food is very large, a spicy chicken nugget is not enough to eat, Li Shilin thought about how to make customers full? So he studied and experimented with local chefs, and finally studied the delicacy of a whole chicken - a large plate of chicken, and the customers were addicted after eating it, so this delicacy slowly swept the country from the workers and drivers on the side of the service national road.
Two days ago alumni gathering, and talked about the big plate chicken shop at the entrance of the school during the school period, the owner is a child of Shawan County, Xinjiang, although not good at talking, but for people is very real, eating four years of his family's large plate chicken, his family sells the big plate chicken, every time you go late can not book the position, especially popular, at that time a full portion of only 20 yuan, enough for three or four of us to eat, because we often go there to dinner, nothing to talk to the boss about the practice of large plate chicken, delicious big plate chicken method is really different.
Ingredients: 1/2 yellow chicken, 1 potato, 1 green and 1 red pepper, 1 coriander, 1 1 onion, 1 green onion, 5 slices of ginger, 8 cloves of garlic, 1 piece of cinnamon, 1 pinch of peppercorns, 6 pieces of star anise, 4 slices of fragrant leaves, a little cumin, 1 chili pepper segment, 1 spoon of watercress sauce, 3 spoons of cooking wine, 3 spoons of light soy sauce, 1 spoon of soy sauce, more than 10 pieces of rock sugar, salt, chicken essence to taste.
Step 1: The prepared half of the chicken (it is best to choose the meat smooth and tender, crisp and soft three yellow chicken) wash and cut into the right size of the pieces, pay attention not to cut too small, otherwise after frying the shrinkage will become smaller, cut well without blanching water (so as to ensure that the stewed chicken nuggets taste fresh and not easy to send firewood) directly into the water to wash the blood, control dry and spare.
Step 2: Wash and peel the potatoes, cut them into evenly sized hob pieces, soak them in water to avoid oxidation and blackening, wash and remove a green and red pepper and cut them into hob pieces, cut half an onion into slices, break them into bowls by hand, cut the green onions into sections, and peel the garlic. Take a small bowl and add the prepared cinnamon, peppercorns, star anise, fragrant leaves, cumin and pepper segments.
Step 3: Put oil in the pot, put the rock sugar at 50% of the oil temperature, fry until the bottom of the pot bubbles up in color until the date red, be sure to stir slowly over low heat, otherwise it is easy to fry the paste.
Step 4: After the sugar color is fried, pour in the chicken nuggets that control the dry water (if there is water in it, it will be fried), stir to make each chicken nugget stained with sugar, then add cinnamon, peppercorns, star anise, fragrant leaves, pepper segments, cumin continue to stir-fry for 3 minutes to fry the aroma.
Step 5: Add the prepared slices of ginger, garlic and the other half of the shallots, 1 spoonful of watercress paste, pour 3 spoons of cooking wine along the edge of the pot to remove fish, 3 spoons of raw soy sauce, the right amount of salt to stir well, add boiling water that has not been chicken nuggets, cover and simmer for 20 minutes.
Step 6: Uncover the lid and put in the prepared potato pieces and stir well, the potatoes can make the soup thicker, bring to a boil on high heat and turn to medium heat and simmer for another 15 minutes.
Step 7: After the potatoes are cooked, add the remaining shallots, green and red pepper pieces, stir-fry for 1 minute out of the pot, put on the plate and garnish with parsley.
Such a colorful and fragrant dish is done, many people eat chicken like rice, in fact, the large plate of chicken and noodles is a perfect match, eat the remaining soup do not pour, use it to mix a bowl of hot noodles, and then drink two sips of beer, simply do not be too happy.
To make a large plate of chicken, first of all, we must choose the whole chicken or half a chicken, do not use chicken legs, chicken wings to do, can not make the taste of large plate chicken.
The large plate chicken is colored with sugar, do not use old soy sauce, the authentic large plate chicken taste should be slightly sweet.
In addition, the chicken should not be blanched, and the chicken will be woody after blanching, and it will be a little fishy.
Don't put the potatoes too early, the potatoes will melt away for a long time, resulting in a large plate of chicken soup thick and thick.
Limited cooking skills, more advice, eat fun, see you tomorrow.
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