The complete process of making Shawan Big Plate Chicken in Xinjiang

1. One free range chicken, remove its internal organs, rinse it clean, and slaughter it with a knife into pieces the size of dominoes.

2. Pour more oil into the pot than usual when stir frying, and when the oil is cold, pour in white sugar.

3. Over medium heat, constantly stir the white sugar to quickly melt it and prevent it from sticking to the pot.

4. Watch the color of the sugar while stirring. Watch the sugar gradually melt, and small foam appears in the oil. The color gradually increases to dark brown.

5.OK！ At this point, you can pour in the chicken chunks. (Be sure to be quick witted and quick witted. If you move a little slower, the sugar will be fried and the chicken will become bitter.)

6. While adding the chicken, immediately turn up the heat and stir fry quickly.

7. Coat each piece of chicken evenly with a dark brown sugar color.

8. When the blood color on the chicken bone cut surface is basically stir fried until it turns white, you can pour in ginger juice (chopped ginger into powder, put it in a bowl and soak it in water).

9. Sprinkle with dried chili peppers. (I put less of this one in my house because I'm afraid it's too spicy. Normally, it should be 1-2 times more than this one.)

10. Add an appropriate amount of light soy sauce (to enhance freshness).

11. Add an appropriate amount of dark soy sauce (coloring).

12. Pour two bowls of boiling water over the chicken.

13. The fire is raging.

14. Add 3 tablespoons of Sichuan pepper powder.

15. Add 3 tablespoons of white pepper powder.

16. Add 3 tablespoons of five spice powder.

17. Add an appropriate amount of salt.

18. Mix all the seasonings and chicken evenly, then continue cooking.

19. Cover the pot and turn to low heat.

20. For free range chicken, it takes 20-30 minutes (usually 10-15 minutes for a regular three yellow chicken). The chicken is basically 7-8% mature, and at this time, the potatoes are peeled, cut into pieces, and poured in.

21. Put the chopped scallions in as well.

22. Open the lid of the pot, tile! The soup is almost ready, add onions and green chili peppers.

23. Stir fry quickly for 2-3 minutes, and both onions and green peppers are cooked well.

24. Before cooking, pour in minced garlic juice (chopped garlic, add an appropriate amount of water).

25. One spoonful of monosodium glutamate, stir well, turn off the heat, and serve on a plate.

26. The large plate chicken is ready, with chicken tendons, soft and tender potatoes, and a strong spicy flavor that is quite flavorful and delicious~~