[Xinjiang] Big Plate Chicken

2024-10-08 02:59:23 2029

The true source of Xinjiang large plate chicken is no longer easy to investigate. It is said that in the 1980s, Li, a farmer from Shawan County, Xinjiang Uygur Autonomous Region, opened a "Manpeng Ge" restaurant on the roadside, specializing in cooking spicy chicken nuggets. Once, a construction company employee came to eat spicy chicken nuggets. Although they thought the taste was good, they always felt that the quantity was too small. When they saw Li taking a whole chicken out of the back hall, they asked him to stir fry the whole chicken for them. However, the stir fried chicken nuggets were not served on such a large plate, so Li served them on a plate filled with mixed noodles. After finishing, the group of guests were very satisfied, and the guests sitting next to him also requested a large plate to serve the chicken. At first, the shop owner wrote the recipe on a small blackboard called "Spicy Stir fried Chicken". Later, more and more restaurants began to introduce this method of using large plates to hold chicken chunks, and the reputation of large plate chicken spread. In 1992, Zhang, the owner of Da Pan Chicken Shop in Xinghua Village, Shawan, first registered the brand "Da Pan Chicken". After more than 20 years of development and evolution, in Xinjiang, you can not only eat the classic "potato chicken" of large plate chicken, but also eat the luxury version and upgraded version of large plate chicken, such as "mushroom chicken, pickled chicken, cowpea chicken, Steamed rolls chicken, kelp chicken, fried Nang chicken, frozen tofu large plate chicken, chicken blood cake large plate chicken". The delicious large plate chicken, together with the Nang and belt noodles with Xinjiang characteristics, is absolutely a delicacy.

Details of ingredients

onionHalf a
home-kept chickenHalf a piece
potato2 (medium size)
Potato vermicelliModerate amount (or hand rolled powder)
Fennel1 small spoon
gingera little
Light soy sauce2 spoons
Pixian Douban Sauce2 tablespoons
Grass fruit1 unit
OctagonTwo
Cinnamon bark1 segment
garlic1 head
Rock sugara little
Xiangye3 pieces
Dry red chili peppers1 large handful
Old smoking1 spoonful
Cooking wine2 spoons
Pepper granules1 small spoon
Scalliona little

Technique

difficultybeginner
workmanshipStew
tasteSlightly spicy
timean hour

Steps to make [Xinjiang] Big Plate Chicken

1. Cut half of the chicken into pieces and soak them in clean water until there is no blood. Drain and set aside.
2. Cut ginger into slices, scallions into sections, and put all the spices together.
3. Soak the potato vermicelli in advance until soft, peel and cut the potatoes into rolling blocks, and slice the onions. Cut green and red chili peppers into diamond shaped pieces.
4. Pour an appropriate amount of oil into the pot, add Sichuan peppercorns and stir fry over low heat until they change color and release their fragrance. Remove the Sichuan peppercorns and discard them.
5. Pour in chicken chunks and stir fry over high heat.
6. Stir fry until the water vapor in the pot has dried and the chicken pieces turn yellow. Drizzle with cooking wine and add all the spices. Stir fry continuously until fragrant.
7. Add ginger slices and garlic cloves and continue stir frying without stopping.
8. Add Pixian Douban Sauce and stir fry over medium heat until red oil is produced.
9. Add light soy sauce, dark soy sauce, rock sugar and stir fry until colored. Add scallions.
10. Pour in the chicken chunks and bring to a boil. Then turn to low heat and simmer for about 30 minutes.
11. Add potato chunks and continue to simmer for about 6-7 minutes.
12. Add potato vermicelli and simmer for 2-3 minutes.
13. Add onions and stir fry.
14. Finally, add green and red pepper chunks and stir fry evenly.
15. Take out the pot and put it on a plate.