Nang Baoda pan chicken - Xinjiang flavor(nang bao da pan ji xin jiang wei dao )

Nang Baoda pan chicken - Xinjiang flavor

Introduction:

"Xinjiang's big plate chicken can be said to be a household name, even people in the mainland know that many people from the mainland will taste the flavor of Xinjiang's big plate chicken when they come to Xinjiang. As soon as the big plate chicken came up, it really shocked the mainlanders. The plate was so big that 2-3 people couldn't finish it. Not to mention the big plate chicken belt noodles. So when you order, the waiter will usually remind you whether you want a large dish or a small dish. A tourist from the mainland ordered a large portion of large dish chicken. The waiter has reminded you, but people want to eat large dish chicken. They say they are hungry. As a result, the large dish chicken is served, and they don't talk, and they don't finish eating. Ha ha, later, they specially sent a post on the Internet to remind you Tourists to Xinjiang must have a small plate of big plate chicken, which is too big. It can be seen that the weight of Dapan chicken in Xinjiang is so large. Now many new varieties of Dapan chicken have been developed, such as braised huajuan, nangbao Dapan chicken and so on. It is also a combination of Xinjiang's unique ingredients and flavor. Xinjiang people love to eat big plate chicken, which must be done during the Spring Festival. This Nang bag big plate chicken is very good for making new year's dishes. It can be used as both a dish and a staple food. Nang has a long history in Xinjiang, which was called "Hu cake" and "Lu cake" in ancient times. Nang flour as the main raw material, mostly fermented noodles, but do not put alkali and put a little salt. Nang also has many patterns and rich raw materials. The functions of Nang: dispelling fat, lowering blood pressure, protecting heart, relieving constipation, supplementing energy, inhibiting cancer, anti-tumor, anti-aging and anti radiation. "

Production steps:

Step 1: Ingredients: Sanhuang chicken, potato, dry red pepper, green pepper, star anise, Chinese prickly ash, pepper, grass fruit, salt, scallion, ginger, cooking wine, sugar, garlic, cinnamon, tomato sauce, Nang

Step 2: wash Sanhuang chicken (I like Sanhuang chicken) and cut it into small pieces

Step 3: peel potatoes and cut into pieces

Step 4: cut scallion into sections, peel garlic and slice ginger

Step 5: soak dry red pepper in cold water and cut green pepper into pieces

Step 6: cool the oil in a hot pan. When it's 50% hot, put in white sugar. The white sugar will stir fry until it's brown. Put in the chicken and stir fry evenly,

Step 7: add dried red pepper, star anise, pepper, grass, fruit, ginger, garlic, cooking wine, cinnamon

Step 8: continue to stir fry evenly until the chicken is fragrant and golden. Stir fry evenly with salt. Add water until the chicken is submerged. Bring to a boil over high heat. Cover with a small heat and cook for about ten minutes

Step 9: add potatoes and cook until soft and hard as you like

Step 10: add chopped scallion and green pepper to taste

Step 11: cover the chicken nuggets with Nang, cook for about 2 minutes, pick up the Nang, cut the triangular nuggets, place them around the plate, pick up the chicken nuggets and pour them on the Nang,

Step 12: mix the soup and tomato sauce evenly, cook a little, then pour the soup on the chicken and Nang

Materials required:

Sanhuang chicken: moderate amount

Potatoes: moderate

Nang: right amount

Vegetable oil: right amount

Salt: right amount

Sugar: right amount

Cooking wine: moderate

Cinnamon: moderate

Onion and ginger: right amount

Star anise: right amount

Tsaokuo: moderate amount

Zanthoxylum bungeanum: right amount

Pepper: right amount

Spicy skin: right amount

Tomato sauce: right amount

Green pepper: right amount

Note: the soup of big plate chicken is better, because it is delicious to wrap Nang

Production difficulty: ordinary

Technology: stir fry

Production time: three quarters of an hour

Taste: medium spicy

Chinese PinYin : Nang Bao Da Pan Ji Xin Jiang Wei Dao