Chicken 1000g Potato Appropriate amount
Green chili 2 roots Tomatoes one
Onion Half Erjingtiao Dried Chili 6
Green onions Appropriate amount Ginger Appropriate amount
Garlic One end Star anise 5
Cinnamon a paragraph Cumin A handful
Zanthoxylum bungeanum A handful Lilac 2 capsules
cilantro 3 roots White sugar Appropriate amount
Salt Appropriate amount Soy sauce Appropriate amount
Cumin powderA little
How to make large plate chicken Xinjiang Large Plate Chicken Recipe Illustration 1

Step 1

One chicken, about 2-3 pounds, slaughtered cleanly. Either three-yellow chicken or farm-grown chicken will work. Three-yellow chicken is tender and easy to cook, but farm-raised chicken is better because there is a stewing process, and the native chicken is more stewing. Xinjiang Large Pan Chicken Recipe Illustration 2

Step 2

Cut the chicken into pieces and blanch in hot water. Skim off any scum and rinse with clean water. This step is an important step to remove the fishy smell from chicken. Xinjiang Large Pan Chicken Recipe Illustration 3

Step 3

While blanching the chicken, prepare the ingredients. Cut onions into thick shreds, cut potatoes into hob pieces, cut green peppers into diamond-shaped slices, and cut tomatoes into large slices. At the same time, prepare the seasonings. Xinjiang Large Pan Chicken Recipe Illustration 4

Step 4

Wash and drain the blanched chicken. Xinjiang Large Plate Chicken Recipe Illustration 5

Step 5

Add oil to the wok, about 3 times the normal cooking oil. Add 3 tablespoons of sugar, about 25g, into the cold oil. Heat slowly over medium heat. When the sugar dissolves and becomes darker in color, it slowly bubbles up. Add the chicken and stir-fry. Xinjiang Large Pan Chicken Recipe Illustration 6

Step 6

Turn up the heat, stir-fry the chicken, evenly coat the surface of the chicken with sugar, add the seasonings (dried chili pepper, onion, ginger, garlic, star anise, cinnamon, bay leaves, cloves, fennel and pepper, etc.) and stir-fry together, continue to stir-fry over high heat until the chicken is moist. Dry and aromatic from the spices. Add potatoes and onions, add soy sauce and oyster sauce and stir well. Xinjiang Large Pan Chicken Recipe Illustration 7

Step 7

Pour in a whole bottle of beer (beer tenderizes the meat to remove the fishy smell, Hui people do not drink alcohol, but there are many Han people in Xinjiang, and beer making is very popular, so Hui people please add water), bring to a boil and simmer for one minute, then turn to medium-low heat and simmer for about 5 minutes. Gently stir once or twice during this period to prevent sticking to the pan, but do not stir vigorously, otherwise the potatoes will fall apart. Xinjiang Large Pan Chicken Recipe Illustration 8

Step 8

When the soup thickens, add salt to taste, add tomatoes (optional), simmer for one minute, add green chili and stir-fry a few times before serving. There is still some soup in the pot for mixing the noodles. Xinjiang Large Pan Chicken Recipe Illustration 9

Step 9

Belt noodles are an important part of the big plate of chicken. It is not difficult to fry a plate of chicken alone. Only with belt noodles can it be complete and authentic. Noodles need to be prepared in advance. For example, if you eat them at noon or in the evening, prepare them before leaving for work in the morning, because it takes at least 3 hours to pull out the noodles.Xinjiang Large Pan Chicken Recipe Illustration 10

Step 10

Let’s talk about the preparation below. Add half a spoonful of salt to the flour, add cold water and knead it into a softer dough. Knead the dough into shape, let it sit for 2 minutes, knead again, let it rest for another two minutes, and knead again. When the dough is smooth and fine, it can be divided into batches. Xinjiang Large Pan Chicken Recipe Illustration 11

Step 11

Roll the dough into a long strip, grease the surface, place it on a plate, wrap it in plastic wrap and place it in the refrigerator. NewIllustration of how to make Xinjiang Dapan Chicken 12

Step 12

When ready to eat, flatten the dough and roll it out slightly with a rolling pin. Xinjiang Large Plate Chicken Recipe Illustration 13

Step 13

Use a rolling pin to press twice on the dough to make it longer. Xinjiang Large Pan Chicken Recipe Illustration 14

Step 14

Grasp both ends of the dough piece, pull it apart gently, it doesn't have to be very long, then fold it in half, hold both ends with one hand, pass a finger of the other hand through the fold, and pull it up and down to both sides. .Xinjiang Large Pan Chicken Recipe Illustration 15

Step 15

You can pull a few more strands to save yourself a lot of fuss. At the same time, boil a pot of water, put the noodles in the boiling water, and boil it for 3 times before it is basically cooked. You can wait until half of the chicken is eaten before making noodles, or you can make the noodles in advance and cool them for later use. When the chicken is almost done, stir the noodles into the chicken soup. Friends, don’t forget to wipe the corners of your mouth. Of oil. Chicken cooking tips

The chicken needs to be fried for 5 minutes before it is cooked. The belt surface matches perfectly.