Chinese Food
Xinjiang Dapan chicken (Baipi nang)
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The bean and fruit delicacies are all improved versions. We don't put bean paste in the big dish chicken in Xinjiang. No skin buds. Chicken is not boiled. My way of doing this is not authentic. It's a simple way of doing things at home. It tastes close to the authentic Shawan big dish chicken.
Cooking ingredients
Cooking Steps
Step1:There are some people in the family who can't eat the heavy flavor. So the preparation of seasoning is less. Normally, these seasonings should be more than twice, especially spicy leather.
Step2:Wash and control the water content of chicken. Do not blanch. Do not blanch.
Step3:Don't stir fry sugar. Some people in Xinjiang like stir fry. It depends on sugar to color and improve taste. Look at personal taste. If you stir fry sugar, you will get absolute bonus points. It's just a moment's grasp. If you don't grasp it, you will suffer.
Step4:Pour in the chicken. Stir dry. Fry to dry. Fry to dry. I don't know if it's dry or not. Stir fry for five minutes. Turn more.
Step5:Put in salt and pepper powder. Put more. The spoon used to eat at ordinary times. One tablespoon of salt and one tablespoon of pepper powder. Stir evenly. That is to say, stir for 30 seconds.
Step6:Soy sauce or delicious. Add color and flavor. The quantity can be a little more. Fire for 1 minute.
Step7:Add spicy skin and ginger. Heat for 30 seconds.
Step8:Pour boiling water instead of cold water. If you want to use beer, you must use lethal Wusu. Besides Wusu, the beer on the market is all slag. It's better to boiled water. Those who like to drink beer know why to use Wusu. It's powerful.
Step9:The fire is burning. Open it and smell it. Add a little cooking wine to the fishy smell. Then simmer on medium heat for 15 minutes. For native chicken, it's 2025 minutes.
Step10:Then add potatoes. Stew for another 15 minutes. It depends on the size of your potatoes. My potatoes are 1215 minutes.
Step11:At this time, put the white skin Nang in place. Make sure to use the white skin Nang. Don't use the nutrition Nang in the market now. The most authentic one in Xinjiang is the white skin Nang. It's also a white skin Nang for eating barbecue. If there's Xinjiang flour, pull the belt noodles. The authentic big dish chicken is added with the leather belt noodles. I'm too lazy to toss.
Step12:Stew the potatoes and put in the onion and garlic. Turn the heat to collect the juice. Turn over for 1 minute.
Step13:The last step is to put green pepper. Then stir fry and collect the juice.
Step14:Out of the pot. Pour it on the Nang. Soak it for 2 minutes and then start eating.
Cooking tips:1. This is my usual practice. I don't have chicken powder, monosodium glutamate, or sprouted onions. I don't put bean paste. 2. No matter whether you stir fry the sugar color or not, you should stir fry the chicken water to dry. This is very important. It directly leads to the taste of the finished product. There are skills in making delicious dishes.
