The method of making Sichuan style large plate chicken

Health benefits

Douban Sauce: Maintaining Skin and Mucosal Health

Soy sauce: promoting blood circulation and removing blood stasis

Pepper powder: nourishes blood, protects teeth, and protects bones

Ingredients and materials

Half Three Yellow Chicken

One onion

Three potatoes

Three big green and three red peppers each

Moderate amount of ginger

Moderate amount of scallions

Moderate amount of cooking wine

Eight star anise, fragrant leaves, Guiping, dried Sichuan peppercorns, appropriate amount of dried chili peppers

Appropriate amount of Baijiu

Moderate amount of coriander

Moderate amount of Douban sauce

Appropriate amount of soy sauce

Moderate amount of chicken monosodium glutamate

Moderate amount of pepper powder

The method of making Sichuan style large plate chicken

1. Cut the chicken into pieces and blanch it in ginger, scallions, cooking wine, and water.

2. Blanch the blood in water, remove and cool

3. Illicium verum, fragrant leaves, Guiping, dried Chinese prickly ash, dried chilli, mixed with Baijiu to brew.

4. Set aside ginger, scallions, and coriander roots.

5. Cut green and red peppers and onions into pieces

6.Cut potatoes into pieces and soak them in water.

7. Fried sugar color, (use the rest, forgot to take a picture)

8. Stir fry ginger, scallions, cilantro, spices, add bean paste, stir fry until fragrant.

9. Add the boiled chicken, add sugar color, soy sauce, and stir fry until fragrant.

10. Add fresh soup or water.

11. Bring to a boil, add potatoes, and cook over high heat. Add chicken monosodium glutamate, pepper powder, and soy sauce.

12. Concentrate the juice and add the side dishes.

13. Cook until cooked and put on a plate, then add cilantro.

Tips

Xinjiang large plate chicken has thicker and more juice, and is cooked with noodles as a base. It is both a dish and a staple food. The soup needs to be heated over high heat to naturally thicken, and this dish is not thickened.

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