Xinjiang Big Plate Chicken

Xinjiang Big Plate Chicken, also known as Shawan Big Plate Chicken or Spicy Stir fried Chicken, is a specialty dish of Shawan City in Tacheng Prefecture, Xinjiang Uygur Autonomous Region. It originated in the 1980s. This dish is loved by diners for its spicy, fresh and rich taste. Here is an authentic recipe for Xinjiang large plate chicken:

Food preparation:
A whole chicken (about 1.5 kilograms)
3 potatoes
2 green peppers and 2 red peppers each
1 scallion
1 piece of ginger
1 head of garlic
10-15 dried chili peppers (increase or decrease according to taste)
1 small handful of Sichuan pepper
Four star anises
4 Fragrant Leaves
1 handful of rock sugar or white sugar
Moderate amounts of cooking wine, light soy sauce, and dark soy sauce
Salt and chicken essence in moderation
Beer 1 listen
Production steps:
Preparation materials:
Wash the chicken and cut it into large pieces. Add ginger slices and cooking wine and marinate for 15 minutes to remove any fishy smell.
Peel the potatoes, cut them into rolling blocks, rinse them several times with water, and soak them in water to remove starch.
Cut green and red peppers into pieces, scallions into sections, ginger slices, and peeled garlic for later use.
Soak dried chili peppers in boiling water until soft.
Fried sugar color:
Add a little oil to the pot, add rock sugar and slowly stir fry over low heat. When the sugar dissolves and turns yellow brown, quickly add an appropriate amount of boiling water and simmer until it turns sugar colored for later use.
Potatoes:
Start another pot and add an appropriate amount of oil. When it's 50% hot, add potato chunks and fry until the surface turns golden brown. Remove and set aside for later use.
Stir fried chicken:
Leave some oil in the pan, add chicken chunks and stir fry until the surface turns slightly yellow.
Add ginger slices, scallion segments, and garlic cloves and stir fry until fragrant. Then add softened dried chili and Sichuan peppercorns and continue stir frying until fragrant.
to flavor:
Add Douban sauce (optional) and stir fry until red oil is added. Pour in the pre cooked sugar color and stir fry evenly to color the chicken.
Add a can of beer and an appropriate amount of water (excluding chicken), then add spices such as star anise and bay leaves.
Add light soy sauce, dark soy sauce, and salt for seasoning, then simmer over low heat for 15 minutes.
Add potatoes:
When the chicken is stewed to 80% maturity, add the fried potato pieces and continue to stew for 10 minutes, allowing the potatoes to taste and become soft.
Juice collection:
When the soup thickens, add green pepper and red pepper cubes and stir fry until they break.
Out of the pot:
Take out the stewed large plate of chicken and cook the noodles in another pot.
After removing the noodles, spread them on the bottom of the plate and top with a large plate of chicken and soup. A delicious dish of chicken mixed with noodles is now complete!
Tip:
Choose fresh and tender chicken meat, such as Three Yellow Chicken or Turkey Chicken, for a better taste.
During the stewing process, keep the heat low to allow the chicken and potatoes to fully absorb the aroma of the soup.
Sugar color is the soul of this dish. When stir frying sugar color, pay attention to the heat and avoid burning it.
By following the above steps, you can make a Xinjiang large plate chicken with excellent color, aroma, and taste at home. Wishing you a pleasant cooking experience!