Foodabc Chinese cuisine Xinjiang cuisine

The Xinjiang big plate chicken that cannot be missed, whether it is paired with rice or noodles, is a masterpiece

2024-04-23 13:23:47 564

When it comes to Xinjiang cuisine, big plate chicken is a must-have. After stewing, the chicken is soft and smooth, the potatoes are soft, and the soup mixed with red oil is full of appetite. Whether it's with rice or noodles, it's a masterpiece.

Details of ingredients

Chicken legs500 grams
Xian chili peppers80 grams
potato200 grams
Dried chili peppers3 pieces
lentinus edodesTwo
garlic3 lobes
Large materials1 unit
Old smoking5 grams
soy sauce20 milliliters
Pixian Douban Sauce20 grams
salt1 gram
oil30 milliliters
water600 milliliters

Technique

difficultyintermediate
workmanshipStew
tasteSlightly spicy
timean hour

Steps to make The Xinjiang big plate chicken that cannot be missed, whether it is paired with rice or noodles, is a masterpiece

1. Chop the chicken legs into 3cm pieces, cut the potatoes into small pieces, cut the chili peppers into sections, slice the ginger, and cut the shiitake mushrooms in half for later use.
2. After boiling the water, put in the chicken chunks and wash them, then remove them.
3. Pour 30 milliliters of oil into the automatic pot.
4. Add Pixian Douban Sauce, ginger, garlic, dried chili, seasoning, and chicken chunks in sequence.
5. Add soy sauce, dark soy sauce, salt, and water.
6. Activate the yellow braised chicken function key.
7. In the juicing stage, add potatoes and shiitake mushrooms, cover the pot and continue cooking.
8. After cooking, add chili strips and stir well before serving. Dish and serve.