How to make authentic Xinjiang big plate chicken + belt noodles

Health is more precious than anything else. If you lose your health, no matter how much you have, it will be meaningless. A reasonable diet is an important guarantee for health. The method of authentic Xinjiang Dapanji + Kuaidaian is easy, and the ingredients are everywhere in our lives. It is especially suitable for busy office workers.

1. This is made for two people. Half a chicken weighs more than two pounds, plus potatoes, green peppers, and noodles. Even a guy like me who has the stomach of three men can feel full after eating it. Don’t be greedy and make only as much as you can eat. Otherwise, the taste won’t be as good the next time you eat it.

2. Chop the ginger and garlic in advance and soak them in a little water respectively.

3. After the water in the pot boils, blanch the chicken, wash it and set aside.

4. Take a clean pot. In order to make the chicken look better colored, we will fry the sugar color. Put cold oil in a cold pot (use more oil) and pour in white sugar.

5. Stir constantly over medium-low heat until the sugar turns brown and small white bubbles appear.

6. At this time, immediately and quickly pour in the chicken (be careful, the oil temperature is very high, don't get scalded), and stir-fry quickly to color.

7. Add green onions and stir-fry until fragrant.

8. Then pour the previous ginger water and garlic water into the pot.

9. Add dried chili peppers, Sichuan peppercorns (it is recommended to use Sichuan pepper powder instead), light soy sauce, and dark soy sauce in turn, and stir-fry for a few times.

10. Pour the beer and broth into the pot, making sure they cover the chicken pieces. How to make soup? You can pack up the leftover bones from eating out and take them home, add water and ginger, and cook them in a pressure cooker. It’s very simple, right? Anyway, I don’t dare to eat it. Well, if you don’t have broth, you can use water instead.

11. After boiling over high heat, add white pepper powder, thirteen spices and salt. Do not add too much salt at once. You can season it at the end and simmer over medium heat.

12. While stewing, we can cut the potatoes, hot peppers and onions into dice and set aside.

13. When the chicken is 70% cooked, poke it with chopsticks. When you can just poke it, add the potato cubes and continue stewing.

14. When cooked, add chili peppers and onions and stir-fry for one minute. Don't let the soup dry up too much, because you will need it to mix with the noodles later.

15. Okay, let’s make the belt noodles. The noodles of Dapanji are also called Kudai Noodles or Belt Noodles. It is one of the special staple foods in Xinjiang, and is actually stretched noodles. You know, the big plate chicken is incomplete without the belt noodles. The method is very simple, but it depends on the technique.

16. Slowly add water to the flour, kneading as you add until it is no longer sticky. Let the dough stand for 10 minutes.

17. Knead for a while until the surface is smooth and relax for 10 minutes.

18. Then roll the dough into long strips and cut them with a knife.

19. Slightly flatten each cut dough with your hands, press lightly in the middle with a rolling pin, and brush oil on both sides. I have said that stretching noodles depends on the technique. I guess I must be feeling very depressed when I saw the dough in my hands. There is no ugliest, only uglier.

20. After letting the dough rest for an hour, boil a pot of hot water, hold both sides of the dough with both hands, and slowly and gently pull it apart.

21. If a friend is watching, you can pretend to be skilled and professional and shake the dough a few times, tear it in the middle, quickly [][] throw the noodles into the pot, and take them out after they are cooked.

22. Noodles mixed with the broth of big plate chicken are really delicious.

A balanced diet is the basic guarantee for our health. The authentic Xinjiang big plate chicken + belt noodles are simple to prepare and can nourish the body.