Chinese Food
Pan fried chicken
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Dapan chicken is a traditional food in Xinjiang. It originated in the late 1980s. The main ingredients are local chicken and potatoes. The dishes are bright in color. The chicken is smooth and spicy. The potatoes are soft, waxy and sweet. It is usually eaten with belt noodles. It is a good food on the table. In fact, the big dish chicken I made this time can't be called Xinjiang big dish chicken. Because I haven't eaten the authentic big dish chicken. Many ingredients can't keep up with it. It can only be modified according to the taste usually eaten in the restaurant, combined with the taste of my family. It can't be made into belt noodles. It's also very good with rice. So I call this dish the home-made big dish chicken.
Cooking ingredients
Cooking Steps
Step1:Clean the chicken. Remove the internal organs (chicken liver and gizzard). Throw away the chicken head, chicken claws and chicken pp. then cut them into small pieces for use. I use the kind of farm chicken that is only about two Jin old. After killing and cutting the pieces, the available chicken is only about one Jin more. The meat is very tende
Step2:Prepare the side dishes and spices, potatoes, onions, green and red peppers, ginger slices, garlic peeled, not sliced. Use the whole grain of anise, prickly ash, dried peppers and cinnamon to wash with water. Dry for standby
Step3:Boil the chicken in water, put in the chicken pieces, blanch until discolored, take out, wash the foam on the chicken pieces with clear water and drain for standby
Step4:Soak the cut potatoes in water for a few minutes, then wash away the starch, drain the water, put a little oil in the pot, pour in the potato blocks, fry until the surface of the potato blocks is burnt yellow, and then put them out for standby
Step5:Put in oil in another pot. Stir fry ginger and garlic with cold oil
Step6:Add dried pepper, star anise, cinnamon and prickly ash to stir fry for flavor
Step7:Put in the chicken. Pour in a spoonful of cooking wine. Stir fry for two minutes until the surface of the chicken is slightly yellow
Step8:Add 1 tablespoon bean paste and stir well
Step9:Mix in the soy sauce, oyster sauce, tomato sauce and sugar and stir well
Step10:Pour in a can of beer. The beer should not go over the surface of the chicken. Turn the heat to a low heat and simmer for about half an hour. (check it in the middle of the way. If the water is almost dry, add some more beer. At this time, taste it. Then add some salt according to your taste
Step11:Then add the fried potatoes and stew for a few minutes
Step12:Put in the onion and green and red peppers. Cook until it's done.
Step13:Finished produc
Step14:Delicious.
Cooking tips:It's good for Dapan chicken to choose the small, loose raised chicken. Because the meat is tender, the production time is short, it's easy to ripen, and the taste is good. This time, I use the chicken that has only about two Jin of adult chicken. After killing and cutting the pieces, I will probably have more than one jin of usable chicken. If not, then use Sanhuang chicken. It's also very good. Never buy the older native chicken, not to mention the firewood chicken or broiler in the market. The meat is firewood and old. It's not suitable for this dish. The amount and taste of potatoes can be put according to your own preference. If you like the soft point, you can add it to the pot at the same time with the chicken. Only if the chicken is tender and easy to cook. If you don't like the stew too soft, put it in the middle. I want the chicken to be darker. In the first step of cooking, first stir fry the chicken with sugar, then stir fry it with spices. I'm lazy this time. I didn't stir fry the sugar. Actually, the difference is not big. Use beer instead of water to make this dish. It can play a good role in deodorization. It can also make chickens
