XinjiangBig Plate ChickenNamed after using a large plate to serve the chicken pieces, the recipe for Xinjiang Big Plate Chicken is simple. It features red, white, green, and red sauce, creating a vibrant and eye-catching appearance. The taste is slightly sweet and spicy with a hint of numbness, and the meat is tender and juicy. It is a popular dish in Xinjiang.When eating Xinjiang Big Plate Chicken, it is often served with white flour noodles. After eating the chicken pieces, the noodles are dipped in the sauce, making them delicious and irresistible!

Recipe for Xinjiang Big Plate Chicken

IngredientsPreparation

30 grams of vegetable oil, 30 grams of old vinegarTomato sauce45 gramsSugar15 grams, Salt 5 grams, 2 cans of beerGinger1 piece, 2 bell peppersStar anise3 pieces, Cinnamon 1 pieceDried chili peppers10 piecesChili10 pieces.

Method steps

1. Wash and cut bell peppers, remove stems and seeds, and cut into large pieces.；Cut the bell peppers into 4 cm pieces.

2. Chicken meatCut into 4cm pieces, boil in boiling water for 3 minutes, drain and set aside.3. Peel and slice ginger.

ChickenRemove and rinse the surface with warm water4. Pour oil into the pot, cook over high heat until 70% hot, then add ginger slices, star anise, cinnamon, and dried chili peppers and stir-fry. Add chicken pieces and stir-fry for 2 minutes.

5. Pour in beer to cover the chicken pieces, add old vinegar, bring to a boil over high heat, remove foam, add sugar and tomato sauce, cover and simmer over low heat for 20-30 minutes.PotatoesWash and peel, cut into large pieces, put in the pot, cover and simmer over low heat for 10 minutes.

7. Add salt to season, add bell peppers, stir-fry over high heat, and serve.

6.8. Instead of traditional chicken, choose three yellow chicken. Not only is it time-saving and labor-saving, but the taste is also good.9. Tomato sauce cannot be used

Tomato sauce

Substitute, you can make it yourself or buy canned tomato sauce in the supermarket.

10. Use beer instead of water to cook Big Plate Chicken, which can remove fishy taste and enhance the flavor, and make the meat texture more tender.Recipe for Xinjiang Big Plate ChickenIngredients

Chicken

1 chicken

Onion

Half an onion, 1 potatoRed pepper1 red pepper, 2 tomatoes50 grams of noodles, 5 grams of green onion, 5 grams of ginger, 10 grams of dried chili peppers, 3 grams of star anise, 3 grams of cinnamon, 3 grams of bay leafPepper3 grams, 5 grams of cumin, 4 grams of saltChicken powder2 grams, a small amount of salad oilMethod steps1. Wash and cut chicken, blanch in boiling water and drain.

2. Chop the onion, potato, red pepper, and tomatoes into pieces.

Cook the noodles

3. Heat oil in a pot, add green onion, ginger, dried chili peppers, and star anise to sauté. Then add chicken pieces and stir-fry until the chicken pieces change color.4. Add potatoes, cumin, and stir-fry for 2 minutes, add an appropriate amount of water, bring to a boil, then add noodles and simmer for 15 minutes.

5. Add tomatoes, onions, red peppers, salt, and chicken powder to cook.Recipe for Xinjiang Big Plate Chicken

Ingredients

500 grams of fresh chicken, 200 grams of potatoes

Green bell pepper

2 pieces

Flavoring8 grams, a small amount of (liquor), 5 grams of salt, 50 grams of dried chili peppers, (green onion)Soy sauce(ginger), garlic,(douban sauce)(cooking oil)Method steps1. Wash and cut fresh chicken, add 2 tablespoons of oil and 1/2 tablespoon of salt, and marinate for 15 minutes.Wash and cut potatoes into chunks.Wash and slice green bell pepper, red bell pepper, and tomatoes.

Chop green onion, ginger, and garlic.

7. Heat oil in a pot to 60% hot, add chicken pieces, potatoes, and stir-fry until cooked.8. Add dried chili peppers, green bell peppers, red bell peppers, and stir-fry for 2 minutes. Add an appropriate amount of water, simmer for 15 minutes.9. Add salt, andWash dried chilies.Cut into pieces.

2. Heat oil in a pot until 60% heated, add chicken pieces and potato pieces, fry until cooked.

3. Leave a little oil in the pot, heat, stir-fry green onions, ginger, garlic, doubanjiang, and chopped green and dried chilies, then add chicken and potatoes, add an appropriate amount of water, simmer for 10 minutes, then add salt and MSG, mix well.

Method for Xinjiang Chicken in a Pot

Ingredients

500g fresh chicken, 4 potatoes, 2 green chilies, 2 red chilies, 3 green onions, 8 slices of ginger, 15 cloves of garlic, 2 tablespoons of Sichuan peppercorns, 2 dried chilies, 6 bird's eye chilies.

Steps

1. Wash and dry the chicken, cut into pieces, add 2 tablespoons of oil and 1/2 tablespoon of salt, mix well, and marinate for 15 minutes.

2. Peel and cut the potatoes into irregular chunks;Wash and cut the green, red, and bird's eye chilies into pieces.

3. Wash and chop the green onions, cut into segments;Slice the ginger and garlic.

4. Place a pot on the fire and add an appropriate amount of vegetable oil, add 2 tablespoons of white sugar to make caramel, quickly stir-fry the chicken to color.

5. Add dried chilies, bird's eye chilies, green chilies, and red chilies, stir-fry for 2 minutes, add water just enough to cover the ingredients, simmer for 15 minutes.

6. Add potato chunks, Sichuan peppercorns, green onions, garlic, and ginger slices to the pot, stir-fry evenly, then cover and cook over high heat, then reduce the heat to simmer for 30 minutes.

7. Add salt andsoy sauceReady to serve.