Hot chicken

Xinjiang likes chickens, and they're all big chickens. Xinjiang's famous three foods — pepper chickens, big chickens and hot chickens. Xinjiang's large plate chickens are two types, but they belong entirely to two “genres”. Big chickens were first born in Sand Bay in the late 1980s, with Lisling as the founder. The main ingredients are chicken bars, potatoes, etc., soup on the soles, and in the soup, the main food is a belt face, and the other is fort Chaico's “spicy chicken”, which is also a large plate. Spicy chickens were first found in Fort Chaikou, Darsaka City, in the early 1990s, the founder of which was Chen Jiabridge. And in chili chickens, the main ingredients are chicken chips, dry chili, etc., with chili from Xinjiang's native, long, dried up and wrinkled, and famously spicy chili, which is also made of chili, Zhifuburg chickens with rolls, rinsing oil, smelling in the meat. Spicy chickens are popular in Xinjiang for more than a decade. Both are popular in Xinjiang. This is the best I can do, fried chickens are beautiful, good-looking and time-saving, home-made for health, chickens made out of stale, not so good color, but very healthy. The name “trich chicken” is given by Zhu Yuanjin, most of the three chickens are scattered, and the species is long-term and slow, with higher levels of amino acid and more nuanced meat. The chickens have the effect of warming, filling, healthy stomachs, active veins and strong bones。