XINJIANG CHICKEN RECIPES

Steps:

• Prepare materials
• Cut the chicken and potatoes into even pieces, and set aside the chicken after boiling water
• Pour an appropriate amount of oil into the pan. When the oil is slightly hot, add a little more sugar. When the sugar is completely melted, pour in the potatoes and keep rolling to make the potatoes evenly colored. When the potatoes are fried until the outer skin is browned. However, the taste of the large plate chicken depends on how the oil and sugar are fried. When it is about the same time, serve it out for later use.
• Add oil to the pot. The oil can be a little more, then pour the chicken nuggets, add a little wine to remove the fishy, keep stirring, pay attention to the fire must be big, and the water in the chicken should be completely fried before adding Chili, various spices, and salt, and fry it again. Add a little soy sauce from the side of the pot to the right amount of water, but it’s best not to add it. According to the color, don’t look too dark, because the potatoes are already Colored
• When the chicken is ripe, we will arrive at the colored potatoes. When it is ready, just wait until it is ripe. When it is almost ripe, add the green peppers and chicken essence, stir fry it, and it will be ready to serve.

Steps:

• Cut chicken into small chunks (you can use 4 chicken thighs as a substitute to a whole chicken). Place in a large pot, add 1 green onion and 2 slices of ginger and then bring to a boiling. Cook for 1 minute, pick the chicken out and clean with warm water. Set aside and drain.
• Heat up 3 tablespoons of oil in wok, add garlic, ginger, white part of green onion, dried chili pepper, star anise and Sichuan peppercorn, fry over slow fire until aroma. Add doubanjiang and continue frying for 1 minute until the oil turns red.
• Place chicken chunks in, turn up the fire and fry until slightly browned. Add Shaoxing wine and light soy sauce. Mix well.
• Pour in enough water until 1cm higher than than chicken. Bring to a boiling, and cover with a lid. Simmer over slow fire. Add potato chunks after 10 minutes and then continue cooking for another 15 minutes.
• Turn up the fire and start to evaporate extra water. When the liquid lever is around reduced to 1/3, add red pepper, green pepper and red onion. Give everything a big stir fry to mix well.
• Meanwhile, cook wide noodles in another pot according to the instruction and lay the noodles in the bottle of your serving plate.
• Transfer the braised chicken to top the noodles and serve directly.