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46 lines
2.6 KiB
Markdown
46 lines
2.6 KiB
Markdown
# How to Make Xinjiang Big Plate Chicken
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Estimated Cooking Difficulty: ★★★★
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## Essential Ingredients and Tools
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- Sichuan peppercorns, bay leaves, star anise, dried long peppers, garlic, green onions
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- Cooking oil, salt, light soy sauce, oyster sauce, cooking wine (beer can be used as a substitute), white sugar
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- Chicken (thigh meat is best), potatoes, green peppers, and sweet peppers (optional, added for color)
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## Calculations
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Serves 2
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- Chicken from two drumsticks (approximately 1kg)
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- 2 medium-sized potatoes: 750g
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- 100g green onions
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- 1 green pepper and 1 sweet pepper, 50g each
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- 20g white sugar
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- 5 dried long peppers
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- 4 cloves of garlic
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- 50g cooking oil
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## Instructions
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- Cut the meat into chunks, soak in water with salt for 5 minutes to remove blood and fishy odor, then drain well.
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- Wash the green onions, garlic, peppers, and potatoes; peel the potatoes.
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- Cut the white parts of the green onions into 4cm long segments; cut the green peppers and long peppers into chunks.
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- Cut the potatoes into rolling-cut chunks (cut, then roll the potato, repeat) until each piece is about 4cm x 4cm.
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- Make caramelized sugar: Add oil to the pan, then add white sugar. Stir continuously with a spatula until the sugar melts and turns golden brown. Add the drained chicken pieces to stir-fry and coat them with the caramel.
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- Add Sichuan peppercorns, bay leaves, star anise, and dried long peppers; stir-fry.
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- Add 5g salt, 7ml light soy sauce, 10g oyster sauce, and 100g cooking wine. Pour in 1 liter of water. Cooking wine can be replaced with beer.
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- Bring to a boil over medium heat, then reduce to low-medium heat and simmer slowly to infuse flavors.
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- When the liquid reduces to just above the chicken, place the potatoes on top of the chicken. Do not stir the potatoes; just cover them on top to prevent sticking. Continue to simmer with the lid on. After a while, add the green onions, green peppers, and sweet peppers, and continue simmering.
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- When the sauce has reduced sufficiently, flip the ingredients to coat the potatoes with the sauce. Turn off the heat and serve.
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**Note: This dish is great with noodles. Buy thick noodle dough, flatten it, and hand-pull it into wide noodles. It must be wide noodles. After cooking, you can add them to the Big Plate Chicken and mix with the sauce for an excellent flavor!**
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## Additional Content
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If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.
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