I was recently watching a documentary called "Food on the Silk Road."嘿嘿~ Wood has a way, the food is like this, any with the food is not let go. But the missteps, it is also seen in the middle of the night, watching me is hungry, saliva DC! Seeing the traceability of the big-pan chicken, I can’t help it. The next day, I immediately set out to buy raw materials to prepare authentic Xinjiang large-scale chicken! (Amount, ambitious? Do you think you are writing a primary school diary?!) Xinjiang's large-scale chicken origins are widely discussed. One of the more widely said is that in the early 1990s, Xinjiang's original dish was in Shawan County, Xinjiang. It is said to be from a local halal restaurant. The halal restaurant used to be pure Xinjiang. Flavored, after the reform and opening up, many Sichuanese came to Xinjiang. Sichuanese would eat and dare to eat. Many of them are engaged in physical activity. The people who work hard are very big. How can they be both economical and affordable? ? The Sichuanese and the locals studied and experimented together. Finally, the delicious food cooked with a whole chicken and related vegetables was born. They named the food "big-pan chicken". After the birth of the large-scale chicken, it soon took Its delicious and popular style is popular in Xinjiang. In recent years, it has spread to the mainland along the coast. Even people who have gone abroad and passed abroad, from Xinjiang to other people who have eaten large-scale chickens, said: "Xinjiang big-plate chicken is delicious!" Xinjiang large-scale chicken It is best known for its Shawan, Urumqi and Yili Dapan chickens. There is a large-scale chicken food street in Wulumuti Chaiwopu. The big-plate chicken on the blood station is also very famous. It is also the first dish in Xinjiang. It is also good. You can go to Xinjiang. Taste it. From the process of the birth of Xinjiang Dapan chicken, Xinjiang large-scale chicken can also be regarded as a product of national unity. It has both chicken nuggets and related vegetables, as well as staple foods; taste has the spicy taste of Xinjiang people. There is also the smell of fascination by Sichuanese. Xinjiang Dapan Chicken has experienced more than a decade of development and change. Now, Xinjiang Dapan Chicken has spread all over the country, and there are many large-scale chickens with different tastes. The production of large-sized chickens is actually a continuation of the method of making noodles in Xinjiang. Just eating is a bit different, one is the staple food, one is the cuisine, one is to directly feed the hunger, and the other is to drink and eat the food before eating the main food belt. In fact, the belt surface is the dough of the noodle in the Henan area of the Central Plains. If it is a family dinner or a hospitality friend, come to a plate of chicken, and then add a few vegetarian dishes, beer to drink, it feels cool, a word! (Today I am eager to eat, the photographers are shaking, and the pictures are messy~ no matter what, eat it first!)
Prepare all materials
Pour the oil into the pan, wait until the oil is hot, then pour the pepper into the pan, fry the scent and remove it.
Put the white sugar into the pan and stir it slowly to dissolve the sugar (to make the sugar simmer until it is bubbling, the fire can be turned off to avoid sugar burning). Burnt to white sugar
Pour the chicken into the pot and stir it back and forth with the fire, so that each piece of chicken can be sugared. (There must be patience in this link, the chicken will effluent, and the fire must be completely dried by the fire.)
When the pot is basically pure oil, add a little soy sauce when the chicken is golden yellow (not too much, because there is already sugar, too much soy sauce will destroy the color) and a spoonful of bean paste
Then add the onion, crushed garlic, ginger, dried chili, cinnamon, star anise, fragrant leaves, stir fry back and forth for about 3-5 minutes.
Add water to cook, the water is not too much, just over the chicken
After the soup is opened, pour the potatoes into the pot, and mix the soup and place them on the chicken. Now the chicken, especially the three yellow chickens, are easier to cook and the meat is tender. Therefore, the stew is for the sake of taste. Stew for 6 or 7 minutes, then simmer for 10 minutes on low heat;
When the water is almost dry, add the diced green pepper, stir fry evenly to the pan, take the pot and take the soup, you can taste the saltiness of the soup, then add a little salt (usually no, soy sauce and Bean paste has a salty taste), and finally put in the minced garlic
Bring the chicken nuggets, leave the soup on the belt surface, stir evenly, put it on the bottom of the plate, and then cover the chicken.
⌘ The size of the chicken is preferably 1-1.5 kg (2 servings) or 2-3 kg (4 servings); if it is eaten by one person, you can choose chicken leg and chicken wings (do the amount of a common plate) . 最好 It is best to choose the whole chicken. Don't just remember to remember some parts of the chicken (such as chicken legs, chicken wings, etc.). It is proved that the whole cooking effect is good (the head and buttocks can be removed). ⌘ The chicken is in the form of a block, not too big (not easy to taste) should not be too small (easy to "stick"). I am a little bit awkward today, because I like to eat meat, haha~ ⌘ Dried chili, here to be special, the selection of pepper is very important, should not choose the kind of short "Chaotianjiao" to line the pepper to dry the "dry pepper" (large point of the farmer's market dry goods spices are sold) According to the level of personal eating, generally 100 grams can be. ⌘ Don’t choose round-headed peppers, slender pointed green peppers ⌘ The oil is not too much, but it can't be too small. There is no way to tell everyone in detail. Generally speaking, it is better than less. ⌘ Sugar is selected to be slightly finer, the particles are not easy to dissolve and the oil is completely soluble. ⌘ Garlic is crushed and cut into foam, ready for use twice (5-7 can be squashed, 3-5 can be 5%). The amount of onion and garlic is adjusted according to personal taste, but practice has proved that it is appropriate. Some taste better; 放入 Put the water in the pot, etc., and cut it again. Rinse it with cold water before entering the pot. ⌘ Don't stir the potatoes to the bottom of the pot or mix them with the chicken, so it's very easy to paste the pot, and put the pieces on the chicken. ⌘ If there is no belt surface, you can use the river powder instead of the one like me.