The large-scale chicken originated in the Shawan area of Xinjiang. Later, it was popular all over the country. The practice in different regions was slightly different. Some added onions, some did not add onions, and the various ingredients were not the same. Home cooking may not be the most authentic large-scale chicken, because it is limited by raw materials, such as no local red hot skin and leather teeth in Xinjiang, no Xinjiang Wusu, but the most common raw materials and spices in households can still be made. Delicious large dish of chicken drops. Delicious is the most important!
Fresh chicken legs are peeled and rinsed clean (the peeling is purely personal preference, you can not peel the skin), the potatoes are washed and peeled, the green peppers are washed to remove the seeds, and the parsley is washed to the roots.
Chicken legs, the block should be slightly larger, 3 × 3 cm, the big plate chicken to listen to the name is to eat a sense of openness, so the block should be slightly larger.
Before the chicken is fried, I am used to simmering water. If the chicken used is the live chicken that is being slaughtered, the steps of drowning can be omitted. When I was young, I decided to eat the chicken. I caught a chicken on the spot and slaughtered. The chicken is fresh. It is. Most of the time in urban life, chilled or frozen meat is eaten.
If it is frozen chicken, be sure to drown it, otherwise there will be a taste that cannot be said. I use chilled chicken, and there are so many floating foams when drowning. If you don't drown directly, these froth will eat into your stomach.
The chicken after the drowning is washed with warm water, and the direct cooling of the water will cause the chicken to shrink and tighten.
When the chicken is drowning, cut the potatoes, cut the green peppers, cut the onion, slice the ginger, slice the garlic, and slice the parsley.
Put the oil in the pot, slightly more than a little, add 2 scoops of bean paste and stir fry the red oil. Take care of the friends who have fewer kitchens, omitting the steps of frying sugar. If you often go to the kitchen, you can fry the sugar.
Put the spices into the scent.
The ginger and garlic are sautéed with scent, and the onions are placed before the pot.
Stir the chicken pieces evenly. If you use the whole chicken to fry the dish, the chicken pieces should be fried for ten minutes before you can put the potatoes. Because the potatoes are cooked faster, if you put the potatoes too early, they will be fried or the potatoes are just right. Chicken is not cooked.
Chicken legs will be cooked faster. If you use chicken legs, you can put the potatoes directly in the pot at this time. Chicken and potatoes will be cooked at the same time.
Add the right amount of boiling water, just enough to stop the potatoes and chicken, it does not need too much. Add seasoning, be sure to put some salt after tasted salty, bean paste and soy sauce are salty.
Stir-fry for 10 minutes, you can see that the potatoes have started to change sand. At this time, you can take out the juice and prepare to cook out. Otherwise, the potatoes will become smaller and smaller during the flipping process.
Put green peppers, green peppers can be broken, green peppers will become soft, and affect the selling.
Finally, sprinkle with the parsley section before the pan, you can add a little sesame oil to add flavor.
Eating a large plate of chicken must not be less than the belt surface. This time, I bought a ready-made patch, and I didn't do it.
The mask is pulled into the width and thickness that you like.
It’s awesome to cook in boiling water and take advantage of the thick soup of the chicken.
Well, the home-cooked version of the big plate chicken has been out.
If you can eat spicy food, you must put some red pepper into it when you fry the chicken. Not only is the taste better, but the color of the finished product will be more abundant.
Common ingredients and spices, homemade spices can also make you feel in front of your family.
1. The big plate chicken is still spicy and better to eat. This recipe is a slightly spicy version. You can eat 5 more dried peppers if you can eat spicy food. Of course, there are red hot skins and leather teeth that are locally produced in Xinjiang. It is perfect to have a bottle of Xinjiang Wusu. 2. The color of the potatoes is yellowish, and the fried taste will be softer. The white potatoes will be crispy and more suitable for fried potatoes. 3. Since I want to let more friends who are going to the kitchen for the first time learn this dish, omitting the steps of frying sugar, instead use old-fashioned color. If you will fry the sugar color, then the process is to put the oil into the yellow bubble, stir the chicken to the discoloration, add the bean paste, spices and saute, the next steps are the same. 4. The fried chicken ingredients in the hotel are complicated, and a variety of large materials are put into powder according to the proportion. This is the secret recipe of the hotel. The home-cooked version uses the most home-made aniseed, and the star anise cassia leaves and peppers are all available. 5. The fried chicken in the restaurant is generally whole chicken. It is not necessary to fry the whole chicken at home. If the amount is too large, it can't be eaten. The chicken legs will be fine. The bone chicken can be used to stir the flavor. 6. Add water in step 12 or add beer to see their preferences. Beer can still bring more unique flavors. 7. The chicken skin that has been removed can also be washed and left. Although the taste of fried chicken skin varies from person to person, the taste of fried chicken skin is still well received. 8. Both the bean paste and the soy sauce have a salty taste. Try the salty and then put the salt, and add it according to the salty.