Xinjiang chicken
By VicentaLakin
When it comes to food in Xinjiang, a large plate of chicken is required. It is cooked, the chicken is soft, the potatoes are soft, the soup is mixed with red oil, and the appetite is full, both for rice and for noodles。
Recipe Recommendations
- chicken legs 500 grams
- capsicum 80 grams
- potatoes 200 grams
- dried chili of 3
- mushrooms of 2
- garlic 3 petals
- aniseed one
- soy sauce 5 grams
- soy sauce 20 ml
- Pi County bean paste 20 grams
- salt 1 gram
- oil 30 ml
- water 600 ml
- slightly spicy
- stewed
- an hour
- senior
Steps for Xinjiang chicken
1
Chicken legs are cut to 3 cm, potatoes cut small, wired pepper slices, ginger slices, mushrooms half-cut。
2
When the water's out, it's hot in the chicken。
3
30 ml of oil poured into the automatic pan。
4
In turn, we add soy sauce, ginger, garlic, dry peppers, big stuff and chicken pieces。
5
Add soy sauce, old pumping, salt and water。
6
Start the yellow chicken function。
7
Juicy phase, with potatoes, mushrooms and a pan cap to continue cooking。
8
Cooking is over and pre-cooked with a flat mix of peppers。