Xinjiang Dapanji recipe

For many foodies, seeing delicious food is their greatest happiness. So today I will give you a chance to learn how to make this Xinjiang big plate chicken with me. I believe that it will taste even better when you do it yourself!

1. I forgot to take a photo of the chicken and half a potato

2.1 Soak the dried chili peppers in boiling water so that the peppers can fully exert their spicy flavor

3.2 Seasoning

4.1 After frying until fragrant, add boiling water and bring to a boil over high heat. Add soy sauce and simmer over low heat for 30 minutes. (Add more soy sauce here because no sugar color is added. The soy sauce can color and enhance the flavor at the same time). Add potatoes and continue to simmer.

5.2 Heat the oil in a pan, pour in the chicken and stir-fry until the water is dry, add the auxiliary ingredients and continue to stir-fry until fragrant

6. While the chicken is stewing, let's prepare the other things. Cut the half of the naan you bought into small pieces.

7. Prepare the noodles

8. Leave some soup after the fried chicken, otherwise the noodles and naan will not be tasty.

9. Don’t let the sauce dry up when collecting, you can mix it in the soup, it will be fragrant.

Remember that good food is not only available in restaurants, you can also cook it yourself. The above introduction to Xinjiang Dapanji is quite detailed. Save it and make it when you have the chance.