Xinjiang Big Plate Chicken

1. Prepare ingredients: sliced chicken leg meat, potatoes, green chili (vegetable chili+pepper), dried chili, scallions, ginger, garlic, Pixian bean paste, white sugar, Sichuan peppercorns

2. Wash all ingredients thoroughly, cut potatoes into pieces, chili into pieces, slice ginger acid, and scallions into sections.

3. Wash the dried chili peppers thoroughly and set aside for later use

4. Heat a small amount of oil in the pot, pour in 6 tablespoons of white sugar, and stir fry over low heat until the sugar color appears.

5. Pour in chicken chunks (keep a distance to prevent splashing hot oil), stir fry over high heat until all are colored.

6. Sprinkle a small amount of Sichuan peppercorns and fry until fragrant.

7. Pour in chopped scallions, ginger, and garlic (keep half) and stir fry for 10 seconds. Add 1 tablespoon of soy sauce for seasoning, stir fry evenly.

8. Tear the dried chili in half and sprinkle it into the pot.

9. Pour in 3 tablespoons of Pixian Douban Sauce and stir fry continuously until evenly mixed.

10. Pour in potato chunks, green pepper chunks, and the remaining garlic cloves, stir fry.

11. Pour in water and cover with chicken and potatoes. Sprinkle a spoonful and a half of salt, stir fry slightly with a spatula. Simmer on low heat for 20 minutes, and then simmer on high heat to reduce the sauce.

12. Take out the pot and put it on a plate

13. It doesn't come with strips, and it tastes great with rice

14. Finished products