Xinjiang chicken
By VicentaLakin
It's the first time I've made a big chicken for my husband
Recipe Recommendations
- sanhuang chicken one
- beer one
- potatoes of 2
- green pepper of 2
- Shallots, ginger, garlic, right amount 0.5 teaspoon
- Appropriate amount of skin buds 0.5 teaspoon
- A little big stuff of 10
- salt 0.2 grams
- soy sauce 0.3 grams
- oyster sauce 0.3 grams
- chicken essence 0.2 grams
- Thirteen spices or Nande seasoning 0.3 grams
- slightly spicy
- fried
- three-quarters of an hour
- ordinary
Steps for Xinjiang chicken
1
Cut the chicken, make it a quarter of an hour with 13 pickles of salt sauce。2
Get the potatoes, the spicy, the beer, the garlic, the sprouts。3
Put it in the right amount of oil, add garlic and make it up, pour it into the ruffle sauce, put it in the pickled chicken, add beer, big stuff, and when the chicken's six is ripe, insert potatoes, and then put it in the skin buds and make it out。