Big chicken
By VicentaLakin
The real source of Xinjiang chicken is no longer easy to examine. In the 1980s, Li, a farmer in the Bay County of Xinjiang Uyghur Autonomous Region, reportedly opened a “Founding Lodge” restaurant on the side of the road, specializing in cooking hot chickens. On one occasion, employees of a construction company came to eat spicy chickens, which, although they were good, felt too low, and saw that Li had taken a whole chicken out of the back room and had to fire the whole chicken. However, after the chickens had been made up, Li had put on a plate full of noodles, the guests had cried out after the meal, and the neighbors had demanded a large plate full of chickens. A growing number of hotels have begun to introduce the practice of making chicken pieces with large dishes, and the reputation of large dishes has spread. In 1992, Zhang Chiang, the owner of the Apricot Village chicken shop, first registered the brand of “Big Chicken”. After more than 20 years of evolution, in Xinjiang, not only can we get a big chicken classic “Chicken Potato”, but we can also get a big chicken luxurious version, an upgraded version of “Fungos, pickled chickens, soy-cooked chickens, rooster chickens, sea-banded chickens, fried chickens, frozen tofu chickens, chickens with chickens with chickens with chickens with chickens with chickens with a brand of Xinjiang。
Recipe Recommendations
- green pepper appropriate amount
- onion half a
- local chicken half a
- potatoes of 2
- potato chips appropriate amount
- red pepper appropriate amount
- cumin 1 teaspoon
- Jiang a little
- soy sauce 2 tablespoons
- Pi County bean paste 2 tablespoons
- grass fruit one
- octagonal of 2
- cinnamon Subparagraph 1
- garlic 1 head
- rock sugar a little
- geranyl 3 tablets
- dried red pepper 1 big
- soy sauce 1 scoop
- cooking wine 2 tablespoons
- peppercorns 1 teaspoon
- onion a little
- slightly spicy
- stewed
- an hour
- ordinary
Steps for Big chicken
1
Half of the roosters were cut to pieces and soaked to bloodless water。
2
Ginger slices, onion slices, all the spices together。
3
Potato bars are soft in advance, potatoes go rinsing blades and onions. Cyan, chili-created。
4
They pour appropriate quantities of oil into the pot, and put a small fire of pepper into the platinum, so that the fragrance of the platinum will not be used。
5
It's a fire。
6
It's dry in the pot, it's yellow in the chickens, it's in the wine, it's in the spices, it's in the fragrance。
7
It's a lot of work。
8
It's been a long time since I've been able to get my hands on it。
9
Add raw, old and ice cream to the top and add onions。
10
The fire went down and the chickens opened up and then turned to the little fire for about 30 minutes。
11
Add potatoes to continue cooking for about six or seven minutes。
12
Add potatoes and pasta for two, three minutes。
13
Joined onions to fry。
14
In the end, he added green and red peppers, evenly。
15
Out of the pan。Big chicken Make Tips
Potatoes can be fried with oil or blown up to help shape, which is not easy to cook. It's delicious to have a little more soup left in the end. Potato bars are a kind of powder that is specific to the state of Lanzhou, and are generally thick, and are often used to make large dishes of chickens, goats, etc. Some eaters love pink bars, which are usually added to the hotel. If not, hand powder can also be used as a substitute. The powder stew is really good inside, and the last one of them is good. There's enough salt in the bean petal sauce. There's no need for salt。