Xinjiang's signature big plate chicken(xin jiang zhao pai da pan ji )

Xinjiang's signature big plate chicken

Introduction:

"This Xinjiang dish chicken can be regarded as the most special dish for mothers. Xinjiang Dapan chicken was popular in the ancient city of Xi'an as early as the 1990s. I remember that there were several restaurants operating Xinjiang Dapan chicken at that time, "Guoda Dapan chicken, Laoba Dapan chicken, Xiangxiang Dapan chicken". Among them, "Guo Da pan chicken" is the most popular. It is said that the shop owner went to Xinjiang to study in person. The plaque hanging at the door of the shop is written by the famous calligrapher Mr. Wu Sanda. Mr. Guo, the owner of the store, met me in my early years. He and my husband often took their daughter to eat big plate chicken. More than ten years later, my daughter has been a junior in other places. As long as she comes back to Xi'an in winter and summer vacation, the first food she thinks of is Dapan chicken. His family's large plate chicken has moderate spicy flavor, prominent garlic flavor, tender and delicious chicken, and soft waxy and sweet potatoes. Xinjiang DaPanJi is divided into three schools. The first group is Xinjiang Shawan Dapan chicken; the second group is Chaiwopu Dapan chicken; the third group is blood station Dapan chicken. Today's big plate chicken belongs to the first group, that is, the "Shawan big plate chicken" in Shawan County, Xinjiang. After tasting, I feel that it is more than 90% similar to the previous big plate chicken in color, aroma and taste. Chicken is made by frying first and then burning. Potatoes are soft and waxy, spicy and slightly numb. It's the most popular way to wrap up noodles. Next, let's share the delicious food

Production steps:

Step 1: one chicken.

Step 2: wash potatoes, cut into hob pieces, and prepare red Chaotian pepper, line pepper and green pepper.

Step 3: cut scallion, slice ginger and garlic, prepare star anise, Zanthoxylum bungeanum, tsaokuo, fennel, cinnamon and fragrant leaves.

Step 4: prepare chili sauce, Pixian Douban sauce and tomato sauce.

Step 5: chop the chicken into 5 × 3cm square pieces.

Step 6: rinse clean.

Step 7: bring the water to a boil and blanch the chicken for 30 seconds.

Step 8: remove the chicken.

Step 9: heat up in a clean pan, add oil to 70% heat, add white sugar and stir fry to make sugar color, turn down the heat and quickly pour in chicken.

Step 10: evenly coat the chicken with sugar.

Step 11: pour in the cooking wine.

Step 12: pour in onion, ginger and garlic.

Step 13: pour in spices (star anise, prickly ash, tsaokuo, fennel, cinnamon, fragrant leaves).

Step 14: pour in the potatoes and stir well.

Step 15: pour in the soy sauce.

Step 16: pour in warm water to avoid chicken nuggets.

Step 17: put in chopped Pixian Douban.

Step 18: add the ketchup.

Step 19: add the chili sauce.

Step 20: add thirteen spices.

Step 21: add salt.

Step 22: stir well.

Step 23: pour in the chopped chili and chili.

Step 24: turn big fire to small fire.

Step 25: cover and simmer for 15 minutes.

Step 26: add green pepper.

Step 27: take out the pot and put it on the plate.

Step 28: serve with the cooked lasagna.

Materials required:

Three yellow chicken: 1000g

Lasagna: 500g

Potatoes: 1500g

Green pepper: 20g

Red pepper: 20g

Peppers: 35g

Cooking wine: 15g

Soy sauce: 10g

Thirteen spices: 2G

Sugar: 40g

Salt: 5g

Ketchup: 12g

Pixian Douban: 30g

Chili sauce: 100g

Scallion and ginger: 100g each

Garlic: 70g

Star anise: 5 pieces

Chinese prickly ash: 5g

Caokuo: 1

Fennel: 4G

Cinnamon: 2G

Fragrant leaves: 2 pieces

Note: if the taste is light, reduce the amount of chili sauce, Chaotian pepper and xianchili.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Xin Jiang Zhao Pai Da Pan Ji