The whole process of Shawan chicken(xin jiang sha wan da pan ji zuo fa quan bu zhou )

The whole process of Shawan chicken

Introduction:

"Such as fake package," authentic Xinjiang Shawan big plate chicken "! It's according to the steps that I saw the master do in Shawan, Xinjiang. It's proved to be super delicious. The chicken tendon, potatoes are soft and rotten, the soup is thick and spicy. It's quite delicious. It's red, yellow, white and green. It's appetizing. It's spicy in the hemp. The chicken is tender and chewy. The thick soup is served on a large plate, and it's delicious It's a very hot and enjoyable dish for family and friends, and for one or two close friends to get together. "

Production steps:

Step 1: remove the internal organs of a native chicken, wash it clean, and kill it into pieces of chicken the size of dominoes with a knife.

Step 2: pour more oil into the pan than usual. When the oil is cold, pour in sugar.

Step 3: in the fire, keep stirring sugar, first to make sugar melt quickly, second not easy to paste pot.

The fourth step: stir up the edges and pay attention to the color of the sugar. When the sugar gradually dissolves, the small bubbles will appear in the oil, and the color will gradually increase to dark brown.

Step 5: OK! At this time, you can pour in the chicken. (be sure to be quick-sighted. If you slow down a little, the sugar will be fried. The fried chicken will be bitter.)

Step 6: put the chicken in and turn up the heat immediately, stir fry quickly.

Step 7: make each piece of chicken evenly coated with dark brown sugar.

Step 8: when the blood color on the chicken bone section is basically fried until it turns white, you can pour in the ginger juice (chopped ginger into powder, put into a bowl, add water bubble).

Step 9: Sprinkle with dried pepper. (because I'm afraid it's too spicy, I don't put it much. Normally, it should be 1-2 times more than this one.)

Step 10: add proper amount of soy sauce.

Step 11: add a proper amount of soy sauce (coloring).

Step 12: pour two bowls of boiling water over the chicken.

Step 13: the fire rolls.

Step 14: add 3 teaspoons pepper powder.

Step 15: add 3 tbsp pepper.

Step 16: add 3 teaspoons of five spice powder.

Step 17: add some salt.

Step 18: mix all seasonings and chicken well, then continue to cook.

Step 19: cover the pot and turn to low heat.

Step 20: it takes 20-30 minutes for native chicken (generally, it only takes 10-15 minutes for three yellow chicken), and the chicken is basically 7 or 8 mature. At this time, peel the potatoes, cut the hob pieces, and pour them in.

Step 21: put in the chopped scallion.

Step 22: lift the lid of the pot, tile! The soup is almost finished. Add onion and green pepper.

Step 23: stir fry quickly for 2, 3 minutes, onion and green pepper are better cooked.

Step 24: before boiling, pour in the garlic juice (chopped garlic, add appropriate amount of water).

Step 25: a spoonful of monosodium glutamate, turn it over, turn off the heat, and put it on a plate.

Step 26: the big plate chicken is ready. The chicken and potatoes are soft and spicy. They are delicious~~

Materials required:

Native chicken: one

Potatoes: 2

Onion: 1

Green pepper: 4

Green onion: one

A lot of dry red peppers

Zanthoxylum powder: 3 teaspoons

Five spice powder: 3 teaspoons

White pepper: 3 teaspoons

Salt: right amount

Soy sauce: moderate

Old style: moderate

Ginger powder water: 1 bowl

Garlic water: 1 bowl

MSG: right amount

Note: 1, the best choice of free range chicken, meat tight, tough, chew more fragrant! If you can't buy native chicken, you can use Sanhuang chicken. It tastes soft and tender. 2. Fried sugar color is the key to the production of large plate chicken, which directly affects the color and taste of large plate chicken. 3. There are two most famous places for Dapan chicken, Shawan County and Chaiwopu in Xinjiang. But the two styles are not the same, the former with thick juice, after eating meat, on the belt noodles mixed together as staple food. The latter is to fry the chicken thoroughly and then stir fry it with Chaotian pepper, which is more chewy. 4. Different from the general practice, we use ginger water and garlic water. Chopped ginger and garlic, put them into a bowl and soak them in water in advance, which can stimulate the deodorization and flavor enhancement of ginger and garlic. Ginger water first, garlic water last before the pot, remember! 5. After eating meat, and then with the belt noodles as the staple food, dipped in thick soup, you can once again experience the simple, forthright and hospitable hospitality of Xinjiang people.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Xin Jiang Sha Wan Da Pan Ji Zuo Fa Quan Bu Zhou