Authentic Xinjiang Big Plate Chicken
2024-06-29 14:59:24 1609
I have a special fondness for this dish. In college, the authentic big plate chicken at a Xinjiang restaurant on the north gate of our school used to be a must-have for many luxurious gatherings. A large plate chicken was paired with a wide belt of noodles, and often an extra bowl of noodles was added. It was so delicious that we didn't even have enough soup left. For many years, I have never forgotten this taste. After multiple experiments, I finally made that taste and gave myself a thumbs up:
Details of ingredients
Technique
Steps to make Authentic Xinjiang Big Plate Chicken
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1. Wash all ingredients thoroughly and prepare all major ingredients (scallions, ginger, garlic, dried red peppers, star anise, Sichuan pepper, and two slices of fragrant leaves)![]()
2. Chop the chicken into pieces and blanch it in a pot for later use (cold water is added to the pot to release more blood and water from the chicken, which helps to remove the fishy smell)![]()
3. Put an appropriate amount of salad oil in the pot, slightly more than usual for stir frying because there are more ingredients. Heat up five layers of oil and add scallions, ginger, garlic, and various large ingredients. Stir fry over low heat for 2-3 minutes (be sure to reduce the heat to avoid the ingredients becoming burnt)![]()
4. After stir frying the ingredients to create a fragrant aroma, add blanched chicken chunks and stir fry for two to three minutes. Then, add chopped potatoes and continue to stir fry until fragrant (it is advisable to stir fry for another two to three minutes when there is no water in the pot). Add an appropriate amount of salt, dark soy sauce, one spoonful of white sugar, and two spoonfuls of Lao Gan Ma and stir fry evenly (potatoes should be the same size as chicken chunks or slightly larger)![]()
5. Add cold water to the pot (the amount of water should be balanced with the ingredients in the pot), cover and bring to a boil over high heat. Simmer over low heat for 10-15 minutes until the potatoes and chicken are cooked (the specific time depends on the size of the potatoes and chicken chunks). Open the lid and add the cut tomatoes. Stir fry for 1 to 2 minutes, then add the fennel, onion, and green pepper. Stir fry evenly![]()
6. Stir fry for one to two minutes. After the tomatoes and green peppers are cooked, add a spoonful of chicken essence and take out of the pot.
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