Nang Bun Pan Chicken - Xinjiang Flavor
2024-07-12 14:59:38 1078
The large plate chicken from Xinjiang is well-known, even to people from mainland China. Many people from mainland China come to Xinjiang to taste the flavor of Xinjiang's large plate chicken. When the big plate of chicken arrived, it really shook the mainland people. The plate was too big, and 2-3 people couldn't finish it. Not to mention the belt noodles that are eaten with a large plate of chicken. So when you order, the waiter usually reminds you whether you want a large plate or a small plate based on the small number of people. There was a mainland tourist who ordered a large plate of chicken for two people. The waiter reminded them, but they just wanted to eat a large plate of chicken, saying they were hungry. However, when the large plate of chicken was served, they didn't say anything and couldn't finish it no matter how much they tried. Haha, later they even posted an online post specifically reminding tourists coming to Xinjiang to order a small plate of large plate chicken. That large plate of large plate chicken is really too big. It can be seen how abundant the large plate chicken in Xinjiang is. Now there are many new varieties of Dapanji, such as Dapanji braised Steamed rolls, Nang wrapped Dapanji and so on, which are all derived from Dapanji. It is also innovative by combining Xinjiang's unique ingredients and flavors< br>
Details of ingredients
Technique
Steps to make Nang Bun Pan Chicken - Xinjiang Flavor
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1. Materials: Sanhuang Chicken, Potato, Dry Red Pepper, Green Pepper, Bajiao Pepper, Pepper, Straw Fruit, Salt, Scallion, Ginger Wine, White Sugar, Garlic, Cinnamon, Tomato Paste, Nang![]()
2. Wash the Three Yellow Chicken (I like to use Three Yellow Chicken) and cut it into small pieces![]()
3. Peel and cut potatoes into pieces![]()
4. Cut scallions into sections, peel garlic, and slice ginger into slices![]()
5. Soak dry red chili peppers in cold water until soft, and cut green chili peppers into pieces![]()
6. Heat the wok and cool the oil until 50% hot, then add white sugar. The white sugar will stir fry until coffee colored bubbles appear. Add chicken chunks and stir fry evenly,![]()
7. Add dry red chili, star anise, Sichuan pepper, pepper, grass fruit, ginger, garlic, cooking wine, cinnamon![]()
8. Continue stir frying until the chicken chunks are fragrant and golden brown, add salt and stir fry evenly, add water until the chicken chunks are submerged, bring to a boil over high heat, cover with a lid, and simmer over medium to low heat for about ten minutes![]()
9. Add potatoes and cook until they are soft and hard to your liking![]()
10. Add chopped scallions and green chili peppers to taste![]()
11. Cover the chicken chunks with naan and cook for about 2 minutes. Remove the naan, cut it into triangular pieces, and place them in a circle on a plate. Then, remove the chicken chunks and pour them onto top of the naan,![]()
12. Mix the soup and tomato sauce evenly and cook for a while. Pour the soup on top of the chicken chunks and naan
