Chinese Food
Xinjiang Dapan chicken
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Today, I made this big dish chicken. It's different from the traditional Xinjiang big dish chicken. I've made a drastic revision according to my family's taste. The color of my big dish chicken is also bright. There are also smooth and spicy chicken and soft waxy and sweet potatoes. There's fragrance in the spicy, thick and thin. But I didn't add so much pepper. It's a lot less spicy than the authentic big dish chicken. It's much lighter. Haha. It's not with noodles either. I'm with rice. It's also quite delicious.
Cooking ingredients
Cooking Steps
Step1:Cut the chicken into small pieces. Cut potatoes, carrots and green and red peppers. Prepare all kinds of ingredients.
Step2:Heat the pot and add oil. More oil. Fry the potatoes until they are done. Keep the oil in the pot.
Step3:The oil in the pot is hot. Fry the prickly ash thoroughly and take it out. There is hemp oil in the pot.
Step4:Stir fry the onion, ginger, garlic, red dried peppers to make the flavor. Stir fry the chicken for a few minutes. Put the soy sauce and water (the water must be enough at a time).
Step5:Add sugar, salt, cooking wine and simmer for 15 minutes. (depending on the age and tenderness of the chicken
Step6:Put in the carrot and continue for 5 minutes.
Step7:Put in the potatoes. Continue to cook until the potatoes are cooked. Don't stir fry too often in the middle, because the potatoes will be broken.
Step8:Put in green and red peppers. Stir fry until the green and red peppers are cut off. You can leave the pot.
Cooking tips:There are skills in making delicious dishes.
