【 Decryption of Delicious Tongue 】 # Meeting # -- Big Plate Chicken
2024-09-19 14:59:48 3869
Da Pan Chicken is a famous dish in Xinjiang and a must-have for many friends when they go to restaurants in Xinjiang. Da Pan Chicken is a halal snack of the Hui people. It was once a delicacy specially made for the imperial harem of the Qing Dynasty. Later, old chefs who left the palace brought the recipe to society, and it has become popular in the past seventeen or eighteen years. The origin of the Big Plate Chicken is closely related to long-distance bus drivers. It is said that the predecessor of Da Pan Chicken was originally Spicy Chicken. At the suggestion of the driver, soup and noodle soup were added, and the driver ate it with meat and noodles, which was delicious and full. As the chicken had to be served on a large plate, "Da Pan Chicken" became well-known< br>
Details of ingredients
Technique
Steps to make 【 Decryption of Delicious Tongue 】 # Meeting # -- Big Plate Chicken
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1. Main ingredients: Half Three Yellow Chicken. Side ingredients: potatoes, green and red peppers, carrots, dry red peppers, onions, scallions, ginger, garlic. Seasoning: light soy sauce, sugar, salt, cooking wine, Sichuan peppercorns, condiments, beer![]()
2. Chop the chicken into large pieces, and cut potatoes, green and red peppers, carrots, and onions into rolling blocks![]()
3. Heat water in a pot, add a little salt and cooking wine to the water, blanch the chicken pieces in the pot, and remove them for later use![]()
4. Add oil to the pot and stir fry with white sugar when the oil temperature is 50% hot![]()
When the white sugar melts and bubbles, pour in chicken chunks and stir fry until fragrant. Then add other seasonings to the pot and stir fry![]()
6. Add soy sauce, sugar, cooking wine, salt for seasoning, and pour into a bottle of beer. After the beer boils, turn to medium heat and simmer for 20 minutes![]()
After 7.20 minutes, add potato and carrot chunks and stew for another 15 minutes![]()
8. Stir fry the green and red pepper chunks and onion chunks in a pot until the soup thickens, then serve
