Authentic Xinjiang Large Plate Chicken Recipes

AUTHENTIC XINJIANG LARGE PLATE CHICKEN

Steps:

• Prepare a whole chicken.
• Chop the whole chicken into small pieces, blanch it in boiling water, remove it and set aside.
• Prepare the ingredients.
• Put oil in the pot and melt with rock sugar over low heat.
• After the rock sugar has melted, add the chicken nuggets and stir fry evenly.
• Add cooking wine and soy sauce and stir fry evenly.
• Add the green onion, ginger, garlic, pepper, aniseed, and cinnamon, and stir-fry evenly.
• Then add Pixian bean paste and beer. Add water and simmer for an hour on medium-low heat. (Or put it in a pressure cooker and press for 20 minutes, the effect is better)
• Add the potatoes and simmer for 10 minutes.
• Add onions and peppers, and then add an appropriate amount of salt. After two minutes, collect the juice and bring it out of the pot.
• A delicious plate of Xinjiang chicken is on the table! "Anshi Agricultural Branch Beijing chicken, expert guidance from the Academy of Agricultural Sciences, authentic Beijing flavor, nutritious and healthy quality ingredients"

BIG PLATE CHICKEN

Steps:

• Put the chicken pieces into a large saucepan and add enough water to cover them completely. Bring to a boil over high heat and blanch for 1 minute. Drain and rinse under cold running water. Drain again.
• Put the star anise, Sichuan peppercorns, and cinnamon stick into a spice bag.
• Heat the oil in a wok or large skillet (frying pan) over low heat, add the sugar, and stir for 1-2 minutes until the sugar is caramelized.
• Put in the chicken pieces and stir until they are fully coated in the caramel. Add the Pixian chile bean paste, dried and fresh chiles, ginger, and garlic and stir-fry over medium-high heat for 1 minute until fragrant. Add the salt, soy sauce, wine, spice bag, and enough water to cover the chicken completely. Bring to a boil.
• Put in the potatoes and carrots, cover with a lid, reduce to low heat, and simmer for about 15 minutes until the chicken is cooked through and the vegetables are softened. Stir frequently to prevent burning and add water, if necessary.
• Add the bell pepper, discard the spice bag, and stir. Increase to high heat and cook until the sauce has reduced to ½ cup (4 oz).
• Transfer to a serving place and serve with the cooked noodles.