Xinjiang signature large plate chicken
This Xinjiang Dapan chicken can be regarded as the most seasoned mother's specialty.Xinjiang DaPanJi was popular in the ancient city of Xi'an as early as the 1990s. I remember that there were several restaurants operating Xinjiang Dapan chicken at that time, "Guo eldest Dapan chicken, Lao BA Dapan chicken and Xiangxiang Dapan chicken". Among them, the "big dish chicken of boss Guo" is the most popular. It is said that the shop owner himself went to Xinjiang for study and investigation. The plaque hanging at the door of the store is written by Mr. wusanda, a famous calligrapher. Mr. Guo, the shop owner, met me in the early years. He and his husband often took their daughter who was in primary school to eat large plates of chicken. After more than ten years, my daughter has been a junior in other places. As long as she returns to Xi'an during the winter and summer holidays, the first food she thinks of is DaPanJi. His big dish of chicken is moderately spicy, with outstanding garlic flavor. The chicken is tender and tasty, and the potatoes are soft, waxy and sweet.Xinjiang DaPanJi is divided into three schools. The first group - Xinjiang Shawan DaPanJi; The second group - Chaiwopu big dish chicken; The third faction - blood station big dish chicken. Today's Dapan chicken belongs to the first school, that is, the "Shawan Dapan chicken" in Shawan County, Xinjiang. After tasting, I felt that the color, flavor and similarity with the big plate chicken I had eaten before were more than 90%. Chicken is made by frying and then burning. Potatoes are soft and waxy, spicy and slightly spicy. It is most suitable to wrap wide noodles, which is also a popular practice. Next, let's share this fascinating delicious food together!If the taste is light, reduce the amount of chili sauce, Chaotian pepper and chili.
Step 1 . A chicken.
Step 2 . Wash the potatoes and cut them into hobs. Prepare red pepper, string pepper and green pepper.
Step 3 . Cut the shallots into sections, slice the ginger and garlic, prepare anise, pepper, grass fruit, cumin, cinnamon and fragrant leaves.
Step 4 . Prepare chili sauce, Pixian bean paste and tomato sauce.
Step 5 . Chop the chicken into 5 × 3 cm square block.
Step 6 . Rinse clean.
Step 7 . Boil the water in the pot, add chicken cubes and boil for 30 seconds.
Step 8 . Fish out the chicken nuggets.
Step 9 . Heat the net pot, add oil to 70% heat, add white sugar to fry to make sugar color, wait until the sugar improves, turn down the fire, and quickly pour in chicken nuggets.
Step 10 . The chicken nuggets are evenly coated with sugar.
Step 11 . Pour in cooking wine.
Step 12 . Pour in shallots, ginger and garlic.
Step 13 . Pour in spices (star anise, Chinese prickly ash, grass fruit, cumin, cinnamon, fragrant leaves).
Step 14 . Pour in potatoes and stir fry well.
Step 15 . Pour in soy sauce.
Step 16 . Pour in warm water, preferably chicken nuggets.
Step 17 . Add chopped Pixian bean paste.
Step 18 . Add tomato sauce.
Step 19 . Add chili sauce.
Step 20 . Add thirteen spices.
Step 21 . Add salt.
Step 22 . Stir well.
Step 23 . Pour in the chopped Chaotian pepper and chili.
Step 24 . Turn a big fire to a small one.
Step 25 . Cover and simmer for 15 minutes.
Step 26 . Add green peppers.
Step 27 . Take out the pot and put it on a plate.
Step 28 . Serve with cooked lasagna.
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