Big chicken
By VicentaLakin
Xinjiang Chiang chickens originated in the early 1990s, and Xinjiang chickens were originally located in Xinjiang Bay County, allegedly from a local cleaning restaurant. However, it soon became popular across the Xinjiang border, with almost all households having access to it, as in Sichuan, where there is generally universal access to cooking. More than a decade later, the rooster remains alive and widely recognized。
Recipe Recommendations
- sanhuang chicken 500 grams
- tomatoes 100 grams
- onion 100 grams
- chili 10 piles
- onion 3 paragraphs
- garlic 5-merous
- soy sauce 10 ml
- cinnamon 1 block
- water 600 ml
- potatoes 250 grams
- green pepper 100 grams
- bean paste 40 grams
- pepper 10 piles
- Jiang 3 tablets
- soy sauce 5 ml
- salt 2 grams
- oil 30 ml
Steps for Big chicken
1
Three yellow chickens are slaughtered to wash their hairs clean and three centimetres are cut when hot water is hot
2
Potatoes go to the skin, tomatoes are cut off, peppers are cut off with onions;
3
(a) Oiling in the pot, in order of course, into the sauce, chickens, potatoes, tomatoes and water, covering the pan, and activation of the [juice chicken] function
4
With a pot of noodles, Xinjiang chicken croquette is the most authentic and, if not, a common hand-skinned face can be replaced with a spare
5
When the onion horns of the peppers are completed, they are evenly mixed with pot shovels, and they are on the face。Big chicken Make Tips
1. To maintain the texture, the potatoes should be placed on top; 2. Beer can be used instead of water for better results.