Xinjiang Shawan Big Plate Chicken

In life, everyone cannot do without the word "eating", which is the most basic need for our survival. In order to meet this demand, many people are looking for all kinds of delicious food everywhere, but they don’t realize that their health will be lost. But if you can cook some delicious food yourself, you will not only enjoy the meal but also eat healthily. Well, let me introduce to you how to cook Xinjiang Shawan Dapanji.

1. Take a free-range chicken, remove the internal organs, rinse it, and cut it into domino-sized pieces with a knife.

2. Pour more oil into the pot than usual, and pour in sugar when the oil is cold.

3. On medium heat, stir the sugar constantly to make it melt quickly and prevent it from getting stuck in the pot.

4. While stirring, pay attention to the color of the sugar. Watch as the sugar gradually melts, small bubbles appear in the oil, and the color gradually darkens and turns dark brown.

5.OK! Now you can pour in the chicken pieces. (You must be quick and alert. If you are a little slow, the sugar will get burnt and the chicken will taste bitter.)

6. Put the chicken in and immediately turn up the heat and stir fry quickly.

7. Make sure each piece of chicken is evenly coated with dark brown sugar

8. When the blood on the cut surface of the chicken bone is basically fried until it turns white, you can pour in the minced ginger juice (chop the ginger into minced pieces, put it in a bowl and add clean water to soak)

9. Stir well

10. Sprinkle in dried chili peppers. (I put less in this one because I don’t want it to be too spicy. Normally it should be 1-2 times more than this)

11. Add appropriate amount of light soy sauce (for freshness)

12. Add appropriate amount of dark soy sauce (for coloring)

13. Pour two bowls of boiling water to cover the chicken

14. Big fire

15. Add pepper powder

16. Add white pepper

17. Add five-spice powder

18. The amount of pepper powder, white pepper powder, and five-spice powder is roughly the amount shown in the picture.

19. Add 3 teaspoons of salt

20. Mix all the seasonings and chicken evenly, then continue cooking.

21. Cover the pot and turn to medium-low heat

22. It takes 20-30 minutes for a free-range chicken (generally, a three-yellow chicken only takes 10-15 minutes). The chicken is basically 70% to 80% cooked. At this time, peel the potatoes and cut them into dice. Pour in

23. Add the scallions too

24. Cover the pot and continue to simmer for 5 minutes

25. Open the lid of the pot, wow! When the soup is almost done, add onions and green peppers

26. Stir-fry quickly for 2-3 minutes, onions and green peppers are easier to cook

27. Before serving, pour in minced garlic juice (chopped garlic, add appropriate amount of water)

28. Add a spoonful of MSG, stir well, turn off the heat, and serve.

The Xinjiang Shawan Big Plate Chicken recipe I’m introducing to you is simple and delicious, you must be drooling! In fact, the method is simple and easy to make, so hurry up and try it, and let the whole family enjoy the delicious food you made!