XINJIANG SPICY CHICKEN RECIPES
SPICY CHICKEN RECIPE - SIMPLE CHINESE FOOD
People in Xinjiang love to eat chicken, and they are all served in large plates. Xinjiang's three famous delicacies-pepper chicken, large plate chicken and spicy chicken. There are two kinds of big plate chickens in Xinjiang, but they belong to two "genres." The big pan chicken was first born in Shawan in the late 1980s, and the creator was Li Shilin. The main ingredients are chicken nuggets, potatoes, etc., there is soup at the bottom of the plate, and the taste is in the soup. The staple food is belt noodles; there is also Chaiwobao "Spicy Chicken", which is also served on a large plate.
Spicy chicken first appeared in the Dabancheng Chaiwopu in the early 1990s, and the creator was Chenjiaqiao. The main ingredients in the spicy chicken are chicken nuggets, dried red peppers, etc. The peppers are made from local red peppers in Xinjiang, which are long and wrinkled after drying. The famous snow lotus pepper shreds is also made of this kind of pepper. Wobao Spicy Chicken is served with Hanamaki. The oil oozes from the bottom of the plate. Spicy chicken has been popular in Xinjiang for more than ten years. These two kinds of large plate chicken have become popular dishes in Xinjiang. This is what I do best in restaurants. The fried chicken nuggets are bright in color and look good and save time. The chicken nuggets made at home are all fried for health. The color is not very good, but it is very healthy. The name of "Three Yellow Chicken" was bestowed by Zhu Yuanzhang. The three yellow chickens are mostly free-range. The growth period of this breed is also slower, the amino acid content is more, and the meat quality is more delicate.
Provided by Tianshan Cocoa
Total Time 1 hours
Yield 3
Number Of Ingredients 7
Steps:
- Ingredients; fresh three-yellow chicken 500 grams salted peppercorns 5 grams, ginger, onion, garlic, dried red pepper 50 grams white sugar, vegetable oil, beer and soy sauce
- Remove the chicken head, chicken feet and chicken, wash and cut into small pieces, wash and drain the water
- Mix the chicken nuggets with salt and coat them with a thin layer of starch
- Wash and slice the ginger, cut the green onion into sections, peel and slice the garlic, and bubble the pepper skin with cold water
- Heat the pan with cold oil, add the chicken nuggets when it is 80% hot, and fry on high heat until the surface becomes hard and remove.
- Heat 80% of the oil in a pot, then add the peppercorns in turn
- Shallots, garlic, ginger
- Dried red chili, stir fragrant
- Pour the cooked chicken and stir fry
- Continue to stir fry on low heat until the seasoning is delicious
- Add beer
- Soy sauce and white sugar, stir-fry for a while until the chicken is golden brown, red oil seeps out from the bottom of the pan, and you can take it out after tasting
DAPANJI CHICKEN - RECIPE | SPICE TREKKERS
Dapanji means ''Big Plate Chicken'' and, according to the legend, this dish was created for truckers who would arrive in the oasis towns along the Silk Road at all hours.In order to absorb the sauce, the chicken is served either on noodles ou naan bread, a combination that would satisfy hungry truckers. The recipe has since spread throughout Xinjiang and the rest of China.
Provided by SPICETREKKERS.COM
Number Of Ingredients 18
Steps:
- 1. Season chicken with ground spices and cumin. Set aside.2. Cut the whites of the scallions into 1-inch sections. Set aside the green sections (for garnish). Cut potatoes, carrots, sweet pepper and tomatoes into 1-inch cubes. Set aside.3. Heat a large wok or a pan on high. Pour in the oil and dry chiles. Cook until the chiles become brown (5-10 seconds). Add the seasoned chicken, potatoes, garlic and ginger and mix well.4. Sauté chicken until it begins to brown (7-8 minutes). Add remaining vegetables and mix well. Pour in beer, soy sauce, sugar and salt. Let boil and reduce heat to medium. Simmer until potatoes are throughly cooked (6-7 minutes).5. Place naan bread (cut in triangles) or the cooked noodles in a large, deep dish. Put chicken and sauce on top. garnish with finely sliced scallion greens and cilantro.
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