large plate chicken is a great chicken dish in Xinjiang. The fragrance is thick and full-bodied, and the chicken, vegetables, and sliver are harmoniously matched. In Xinjiang, a large plate of chicken is enough to feed four people.
Today I will bring you the authentic method of large plate chicken, experience the authentic Xinjiang flavor at home~
1. Choose the most important chicken
20strong It's a chicken. The first choice is your own young cock and tender native chicken. Lao Chai Ji does not recommend it, because the large plate of chicken does not need a pressure cooker, and it may not be able to bite a large plate. Broilers and chicken legs are too fat and have no chicken taste, so it is not recommended. If you don't raise chickens, you can choose three yellow chickens which is not too old.
2, accessories, side dishes. Accessories: rapeseed oil, ginger, garlic, green onions (not old onions), dried red pepper, pepper, aniseed, cinnamon, bay leaves, rock sugar; side dishes: two potatoes, one green and red bell pepper.
The second step is to process the ingredients
After the chicken is bloodletted, plucked, and the intestines are washed, the head and buttocks are removed, the nails are removed, and the neck is peeled. The local tyrant can also chop off the neck directly and then dismember it. Pieces, internal organs can be reserved chicken gizzard. Add starch, vinegar and cooking wine to clean water, dry the water into the cooking basin, add salt, cooking wine, green onion and ginger to marinate for one hour.
cut potatoes, bell peppers cut into pieces, cut a whole green onion into pieces with a hob, slap a large piece of ginger, peel a whole head of garlic, cut 5 dried red chili peppers in two in the middle, take another 5 dried red chili peppers, wet and chop them . A little pepper, an aniseed flower, a large cinnamon fingernail, two pieces of bay leaves, sautéed on a low fire, and boiled with rock sugar.
The third step is to make a large plate of chicken
, add rapeseed oil in a hot pan, the amount is a bit larger, add the chicken nuggets and stir fry over medium heat, cook with cooking wine to remove fishy, continue to stir down the fire Stir-fry until the moisture evaporates and the chicken is slightly yellow. Add in the slapped ginger, garlic cloves, and chopped dried red pepper and continue to fry the aroma, add the pepper, aniseed, cinnamon, bay leaves, and dry red pepper. Add the sugar-colored sauce and stir fry for color, add boiling water that has not covered the chicken nuggets, add a small amount of braised soy sauce, cover and simmer for 50 minutes.
Open the lid, add the potato wedges, add 2 to 3 tablespoons of salt, continue to cover and simmer for 20 minutes, then open the lid and add the green onions, green and red peppers. Paste the pot over a low heat and collect the juice until the soup thickens and the oil is thick and the green and red peppers are broken. Turn off the heat.
The fourth step is to put the cooked strips (belt noodles) under the oversized plate, and then buckle the cooked large plate of chicken on top, and start eating~
Cooking points:
1. Use local chicken, but can’t use that is too old to cook. Chai chicken .
2. The chicken is cleaned of blood,If you didn't kill it yourself, soak it in bleeding water.
3. Do not blanch the chicken. Use starch, vinegar, cooking wine or beer to soak and clean the chicken. Stir-fry in the pot under the control of dry water. After blanching, it will affect the taste and aroma of chicken.
4. The amount of green onion, ginger, garlic, and chili must be large enough. Do not use Pixian bean paste for coloring.
The traditional method of Xinjiang large plate chicken is to use a whole soil chicken and potatoes, rapeseed oil, ginger, garlic, Shawan green onions, Shawan spicy skin (Xinjiang red thread pepper) The coloring is made with rock sugar or white sugar, and it is definitely not colored with Sichuan Pixian Doubanjiang. Unlike the restaurants outside now, which are all Sichuan-style large-plate chickens, although Pixian Doubanjiang has a good coloring effect, it will destroy the fragrance of the chicken. Of course, it doesn't matter if you use broiler chicken or drumsticks.
everyone, go grab a chicken and try it~
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