Braised rice rolls with local chicken -- Xinjiang flavor(tu ji men hua juan xin jiang wei dao )

Braised rice rolls with local chicken -- Xinjiang flavor

Introduction:

"Xinjiang Dapan chicken can be divided into two types: one is Shawan's potato and green pepper stewed local chicken with belt noodles. Recently, Xinjiang's popular small local chicken stewed roll is a little improved, which many mainland friends may not have heard of. Shawan Dapan chicken was formed in 1990 and matured in 1992. It reached its peak in Xinjiang in 1996. It's a matter of time after it was spread to the mainland. The other is Chaiwobao large plate chicken. The main course has a typical Sichuan dry fried chicken flavor. The huge amount of red pepper makes the whole dish dark red. After dry frying, the chicken is scorched but not pasted. It tastes very good. In fact, it is a typical way to eat in Northwest China. Xinjiang Dapan chicken is not suitable for rice, otherwise it will lose its flavor. Big plate chicken is to eat with a few friends, or lose the atmosphere. Xinjiang people's forthrightness and selflessness are basically interpreted incisively and vividly in the process of eating and drinking together. Xinjiang people are very forthright, cooking like to use large plate, big plate chicken is the most representative. In 1998, Tacheng had a large plate of fish, which attracted countless diners. The 90cm plate stunned mainland friends. There's no need to say about the taste. I didn't know until I ate it. Anyway, I was robbed, and I didn't even have the soup. In recent years, there have been more and more large dish dishes and large pot rice grabs in Xinjiang, and some of them have broken the Guinness records. "

Production steps:

Step 1: Materials: fresh native chicken, oil salt, dry red pepper, grass, fruit, ginger, scallion, star anise, pepper, white sugar, bean paste, garlic, green pepper

Step 2: wash the chicken and cut into pieces

Step 3: remove the blood foam by water, take out and drain the water

Step 4: wash the scallion and cut into sections, peel the garlic, wash the red pepper bubbles, slice the ginger and green pepper

Step 5: cool the oil in a hot pan, add sugar and stir fry the bubbles

Step 6: add chicken, stir fry well,

Step 7: add the bean paste and stir fry

Step 8: add red pepper, Chinese prickly ash, pepper, ginger, garlic, star anise fruit, star anise,

Step 9: add water (just enough to cover the chicken) and bring to a boil

Step 10: cover and simmer over low heat for more than 1 hour until the chicken is well done

Step 11: add scallion and green pepper slices

Step 12: stir fry evenly, taste out of the pot

Step 13: cut the scroll into 4cm pieces

Step 14: deep fried yellow

Step 15: place it around the plate and pour in the chicken

Materials required:

Fresh native chicken: moderate amount

Appropriate amount: roll

Green pepper: right amount

Scallion: right amount

Ginger: right amount

Oil salt: right amount

Sugar: right amount

Cooking wine: moderate

Star anise: right amount

Zanthoxylum bungeanum: right amount

Pepper: right amount

Tsaokuo: moderate amount

Bean paste: right amount

Dry red pepper: right amount

Garlic: right amount

Note: don't cook the chicken too bad, or the meat will have no taste. The local chicken soup should be more, because you need to dip the soup into the roll, so the soup should cover the roll prepared previously. You have to taste the salt before adding it. Because the bean paste is very salty, there is another simple way to dice the roll and stew it directly with the local chicken

Production difficulty: Advanced

Technology: stewing

Production time: several hours

Taste: medium spicy

Chinese PinYin : Tu Ji Men Hua Juan Xin Jiang Wei Dao