BIG PLATE CHICKEN RECIPES

Steps:

• Prepare ingredients
• Chop chicken legs and wings into pieces, peel and cut potatoes into pieces, break green peppers into pieces, cut onions, break red peppers into pieces, slice ginger, slice garlic, and cut dried red peppers into pieces for later use
• Add appropriate amount of water to the pot, then cool the pot under the water, and blanch the chicken for later use
• Pour edible oil into the pot, add star anise, pepper, dried chili, bay leaves, garlic, and ginger when the oil is hot and stir fry for a fragrance
• Put the Pixian bean paste into the pot and stir-fry for the red oil
• Put the chicken pieces in the pot and stir-fry evenly
• Add rock sugar, light soy sauce and stir fry until it is colored
• Pour beer and a bowl of water into the pot. Turn to low heat and simmer for 15 minutes
• Put the potatoes in the pot and simmer for 15 minutes
• When the potatoes are stewed, put the roasted naan bought in advance in the oven and bake at 200 degrees for 5 minutes, then take out and cut into eight pieces and place them on a plate for later use.
• Put the green peppers, red peppers, and onions into the pot and stir-fry evenly, and start to heat up the juice
• Season with a teaspoon of salt, then add a teaspoon of chicken essence and stir evenly
• Finally, put the large plate of chicken on the grilled naan and it is ready to be served

Steps:

• A local chicken, remove the viscera, rinse it well and slaughter it into even-sized chicken nuggets with a knife
• Pour more oil into the pot than usual for cooking, and pour white sugar when the oil is cold
• Stir the sugar over medium heat (for one thing, the sugar melts quickly, and secondly, it’s not easy to stick to the pot)
• While stirring, observe the color of the sugar. Watch the sugar gradually melt, and small bubbles appear in the oil. The color gradually increases and turns to dark brown.
• At this time, you can pour the chicken nuggets (must be sharp-eyed, and the action will be a little slower and the sugar will fry. The fried chicken will be bitter)
• Put the chicken in and turn on the heat immediately and stir fry quickly
• Make each piece of chicken evenly coated with dark brown sugar
• When the blood on the cut surface of the chicken bones is basically fried until white, you can pour in the ginger juice (chop the ginger into fines, put it into a bowl and add water to soak)
• Stir-fry well; sprinkle in dried chilies (I am afraid that it will be too spicy, so I put less, normally it should be 1 to 2 times more than this)
• Import appropriate amount of light soy sauce (extract fresh); add appropriate amount of soy sauce (color)
• Pour in two bowls of boiling water and submerge the chicken; the fire will boil
• Add pepper powder; add white pepper powder
• Add five-spice powder (the amount of Chinese pepper powder, white pepper powder, five-spice powder, roughly the amount in the spoon in the picture)
• Add 3 teaspoons of table salt; stir all the seasonings and chicken well, then continue to cook
• Cover the pot and turn to medium-low heat; for local chicken, it will take 20 to 30 minutes (normal three-yellow chicken only takes 10 to 15 minutes). The chicken is basically 7 to 8 mature. At this time, peel the potatoes and cut into pieces on the hob. , Then pour
• Put the shallots in too; cover the pot and continue to simmer for 5 minutes
• Open the lid, add onions and green peppers when the soup is almost harvested; quickly stir-fry for 2 to 3 minutes (onions and green peppers are better cooked)
• Before starting the pan, pour in the garlic juice (minced garlic, add appropriate amount of water); add 1 spoon of MSG, then stir well, turn off the heat, and serve