Chinese Food
Xinjiang Dapan chicken
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Xinjiang Dapan chicken is a famous dish in Xinjiang. There are many sources. The real source can't be traced. It originated in the late 1980s. The main ingredients are chicken pieces and potatoes. It's cooked with belt noodles. One is that Shawan Dapan chicken was made by a Xinjiang old man named Li Shilin. Li Shilin was called the first person of Shawan big dish chicken. When he was young, he opened a small restaurant in Shawan County. Business was good and bad. Later, through the continuous improvement of the old man, the authentic Shawan big dish chicken was produced.
Cooking ingredients
Cooking Steps
Step1:Wash and dice chicke
Step2:Mushroom foam hai
Step3:Chinese yam peeled and cut into piece
Step4:Beat garlic. Slice ginger. Slice onion.
Step5:Spare pepper, star anise, coriander, cinnamon and fennel.
Step6:Cut pepper into hob
Step7:Add two tablespoons of blended oil and three tablespoons of sugar to the wok (cool the oil and add sugar, then turn on the fire. Stir clockwise with a shovel
Step8:Pour in chicken immediately after foaming and stir in suga
Step9:If the color is not good, you can add some braised soy sauce for color matching. At this time, you can add accessories (pepper, star anise, Xiangye, cinnamon, fennel, ginger, cooking wine
Step10:Add water and simmer slowly. Simmer until eight mature, add yam and mushroom. Add some salt to taste. Continue simmering slowly. (potatoes should be added to Xinjiang market. I think potatoes will be broken when stewed for a long time, so yam is selected. Rice cakes, konjac and other auxiliary materials can be added
Step11:When the yams are about to ripen, they start to collect juice in a big fire and prepare to leave the pot. Before leaving the pot, add chili, scallion, garlic and monosodium glutamate. The spicy Xinjiang big dish chicken will be ready.
Cooking tips:When you boil sugar, you must stir it so as not to paste the pot. There are skills in making delicious dishes.
