Xinjiang chicken rice powder
By VicentaLakin
When you look at this recipe, it means you don't have to look at Xinjiang chicken and rice powder. This is the result of several attempts and studies. It had also been found on the Internet, but the sense of mouth was not always satisfactory, so it began to study the ingredients on an ongoing basis and, after several attempts, finally developed the practice of twirling rice. Here, I share it with you so that people who like this snack can make it at home and have it. Instead of being a secret and exclusive recipe, the recipes and practices of this snack are common at the table for food lovers。
Recipe Recommendations
- rice noodle appropriate amount
- chicken breast 300g
- green onions half a
- coriander appropriate amount
- Lao tan Chinese sauerkraut appropriate amount
- Jiang appropriate amount
- Xiaohongjianjiao 10-15 a
- edible oil appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- white pepper appropriate amount
- pepper flakes appropriate amount
- red oil appropriate amount
- vinegar appropriate amount
- soy sauce appropriate amount
- ketchup appropriate amount
- tender meat starch appropriate amount
- bean paste appropriate amount
- medium spice
- fried
- an hour
- senior
Steps for Xinjiang chicken rice powder
1
Chicken chest cuttin。
2
Add tender meat starch (half spoon), soy sauce (one spoon) and oil (one spoon)。
3
Blend, pickle for 15 minutes。
4
Small red peppers (fruit) + chili chips (2 spoons) are mixed, with hot oil (more oil) pouring on them, so they are smoothed. Among the hot peppers, bean petal sauce (two spoons), ketchup (one spoon), vinegar (two spoons), pepper powder (half spoons), salt (appropriate) and chicken (appropriate). Evenly, you can already smell it。
5
Old gin sour cut the end。
6
Add the old sour paste after cutting to the pre-made sauce, solution, ready for use。
7
Onions, ginger cut the end。
8
Onions of ginger paste and chickens pour into the hot oil。
9
It's half-cooked, with sauce, a little water, and it's going to go on。
10
When you get out of the pot, put red oil on it。
11
Scrambled until it's oily, smelly, shut the fire。
12
Powdered well, cold water, sprout out。
13
Quillies and onions cut the end, for small things。
14
Done
15
Join the sauce, spread the little stuff, get ready to go
16
Smells so good. Make yourself a bowl in the cold winterXinjiang chicken rice powder Make Tips
1. Rice noodles: I used Jiangxi Chunsi rice noodles, which have a fine texture and a smooth, tender mouthfeel. However, authentic Xinjiang rice noodles use thick strands; if conditions allow, you can buy those, or order them online (but make sure to choose reliable products).
2. Tomato sauce: Be sure not to buy the ketchup we use for dipping fries; it must be Chinese-style tomato sauce for stir-frying.
3. Chili flakes: Sold in supermarkets; do not buy chili powder or ground chili. Chili flakes are shaped like chopped dried chili peppers and still contain chili seeds.
4. Small red pointed chili (fresh): The kind used in Steamed Fish Head with Chopped Chili. When mincing, there is no need to remove the seeds; just chop directly.
5. This snack belongs to the spicy and aromatic flavor profile. Those who cannot eat spicy food must reduce the amount of chili, but of course, friends who love spicy flavors can enjoy it to the fullest.
6. I made a portion for 2-3 people; you can adjust the ingredients according to the actual number of servings. I dedicate this recipe to those who have tasted and love this snack, and to the Xinjiang kids working hard away from home who miss Chicken Rice Noodles. Wishing you all a smooth and peaceful life away from home.