Xinjiang saute spicy chicken
By EdwinaCremin
Ingredients: beer,chaotianjiao,pepper,potatoes,sanhuang chicken,ginger slices,white sugar,soy sauce,octagonal,peppercorns
Recipe Recommendations
- sanhuang chicken appropriate amount
- potatoes appropriate amount
- beer appropriate amount
- pepper appropriate amount
- chaotianjiao appropriate amount
- ginger slices appropriate amount
- peppercorns appropriate amount
- octagonal appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- medium spice
- braised
- three-quarters of an hour
- ordinary
Steps for Xinjiang saute spicy chicken
1
Cut the chicken and potatoes into slices, and cut the green peppers and the like. Boil the chicken with water first until white, set aside. This makes the chicken softer and tender and shortens the stew time.
2
Add 2-3 tablespoons of sugar after heating the oil;
3
When the color is red (saccharified), add chicken and stir fry. After the chicken turns red, add a little soy sauce and stir for a while.
4
Add a few tablespoons of Pi County bean paste according to your personal tolerance;
5
Then add the hot pepper, pepper grains, ginger slices, and aniseed, stir well;(pay attention to the heat)
6
Pour in the beer, finish the chicken, and start to stew;
7
Simmer for about 5 minutes, slightly less soup, add potatoes, and continue to simmer;
8
Stew, stewing, and after about 10-20 minutes, about half of the soup is left. Stir until the soup thickens, add green peppers, add some chicken essence, and stir fry for a few more times and serve out of the pan.
9
Done ~!Xinjiang saute spicy chicken Make Tips
PS:1. Don't put the chicken on too high, add the chicken immediately as soon as the sugar melts, and don't fry for too long, just color it;2. After stir-frying the chicken, you can put the beer first, and then add the sauce and the like to prevent it from getting burnt if you don't control the heat well. 3. Served with rice or pressed belt surface, it's great!