Xinjiang Big Plate Chicken

Xinjiang Big Plate Chicken …

Xinjiang Big Plate Chicken …

Material

Three Yellow Chicken
potato
Pepper
onion
Dried chili
star anise
Cassia
Shallot, ginger, garlic

Chop the three-yellow chicken into small pieces, boil the water and set aside

Cut potatoes into hob blocks, sharp peppers, and green onions and cut into pieces.

Shallots chopped horseshoe scallions and sliced ginger. Garlic diced and dried chili cut into small pieces

Grease the pan, add shallots, ginger, garlic, dried chili, star anise, cinnamon, peppercorns, stir fry, add tomato sauce, stir fry

Pour the chicken nuggets into the pan, stir fry for three minutes, add cooking wine, soy sauce, saute

Add potatoes and stir-fry for three minutes, if the broth, salt, MSG, chicken essence, and sugar are added.

Adjust the taste, cover the pot, and simmer for 15 minutes over medium heat.

After 15 minutes, it will be like a pepper block and a shallot block. Collect the juice on the fire. Pour sesame oil out of the pan and chilli oil out of the pan

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