Chinese Food
Large plate chicken and trouser belt
(74343 views)In fact, I wanted to be a big dish chicken a long time ago. I always procrastinated because of various reasons. A while ago, my mother took the local chicken raised by my relatives in the countryside. I thought that I must be a big dish chicken this time. I haven't been to Xinjiang. I haven't eaten the big plate chicken in the restaurant with Xinjiang flavor. So the big plate chicken I made can only be regarded as a family practice. But it's really delicious. I haven't written such a long menu for a long time. There are many words and pictures. Those who want to learn this dish must read it patiently, especially the warm tips at the back. Otherwise, I won't be responsible for the bad chicken.
Cooking ingredients
Cooking Steps
Step1:Wash and dry the chicken after removing its internal organs. Cut off the tip of the chicken claw with kitchen scissors. Then chop the chicken into bone plates. Cut off the large piece of chicken oil in the belly of the chicken for use.
Step2:Peeled potatoes and cut into hobs; sliced green and red peppers into sections; peeled garlic and cracked with a knife; sliced onions; sliced shallots.
Step3:Add cold water to the pot. Put in the chicken pieces. Bring to a boil over high heat, then turn to medium heat and cook for 23 minutes.
Step4:Skim the floating foam. Take out the chicken pieces. If there is any blood foam on the chicken pieces, wash the chicken pieces with flowing water. Then drain the water for use.
Step5:Add oil in the pot. Add dried pepper, onion, shallot, garlic, ginger, green pepper and large piece of chicken oil. Stir fry the chicken oil until the oil is completely spattered and the surface is slightly burnt.
Step6:Take out the chicken oil residue and then continue to stir fry the seasoning in the pot.
Step7:Then put the chicken into the pot. Stir fry until the surface of the chicken is slightly scorched. Then put in the soy sauce, soy sauce and maltose. Stir until the chicken is evenly colored.
Step8:Add plenty of water. Turn to medium heat and simmer for 3040 minutes until the chicken is 8 mature.
Step9:Then put in the potatoes and add salt to taste. Continue stewing for 1520 minutes or so until the potatoes are soft and waxy and mature.
Step10:Put in green and red peppers. Stir well, turn to high heat and simmer for 2 minutes, then turn off the heat. Put out the pan and put on the coriander for decoration.
Step11:Add 1 teaspoon salt and water to the flour and knead it into a smooth dough. Fold the dough in a basin for 30 minutes.
Step12:Cut the dough into dough, knead the long strips, and then put them in the dish with oil.
Step13:Cover the greased noodles with plastic wrap and refrigerate them for another 24 hours.
Step14:Hold both ends of the prepared flour preparation by hand and stretch it to a wide surface with appropriate thickness.
Step15:Take out cold water after cooking to avoid noodles sticking.
Cooking tips:1. The best way to make this dish is to use local chicken. It's really not. You can use three yellow chickens instead. It's not recommended to use white feather broilers. 2. Don't throw away the large piece of chicken oil on the belly of the chicken. Stir fry it with onion, ginger and garlic. The stewed chicken is more fragrant. 3. If you can't eat spicy, you can reduce the number of dry and green peppers. 4. Maltose can be replaced by rock sugar. 5. You need to keep more soup, because you need soup to mix with trouser belt noodles. How much water to add when stewing chicken depends on the water consumption of your own pot. If the pot is well sealed and the water loss is less, you don't need to add too much water to avoid the soup is not rich enough. If the pot doesn't seal well, you need to add more water to avoid not enough soup left after stewing. 6. The stewing time of chicken pieces is only for reference. If the chicken is older, it should be prolonged. If the chicken is tender, it should be shortened. 7. It is better to use yellow potatoes for potatoes. Such potatoes will taste softer after stewing
