Xinjiang saute spicy chicken

By MerlBogan

Xinjiang saute spicy chicken
Delicious big plate chicken

Recipe Recommendations

  • whole chicken a
  • potatoes Three or four
  • green pepper 5 or 6
  • ginger Whole piece and cut into slices
  • garlic 4-5 flap and pat it to pieces
  • Douban 2-3 tablespoon
  • white granulated sugar 2-3 tablespoon
  • green onions appropriate amount
  • MSG appropriate amount
  • pepper appropriate amount
  • beer 1 bottle

Steps for Xinjiang saute spicy chicken

  • 1
    Pour the oil into the pan, wait for the oil to heat, add the pepper into the pan, fry until it has a fragrance, and then remove it
  • 2
    Remove the white sugar from the pan and stir slowly until the white sugar melts and turns burnt yellow;
  • 3
    Pour the chicken nuggets into the pan and stir fry for a while;
  • 4
    Put the ginger and pepper into the pan and stir fry with the chicken until there is no water in the pan and the chicken nuggets turn golden when they are fried
  • 5
    Add the watercress, then add appropriate salt, stir fry quickly a few times, stir well the watercress and salt
  • 6
    Pour some beer into the pan and bring to a boil
  • 7
    Pour the potatoes into the pan, mix well with the chicken nuggets, simmer over high heat for 6 to 7 minutes, then simmer over low heat for more than 10 minutes
  • 8
    When the potatoes are simmered soft, add spring onions and stir evenly (be careful not to boil dry beer, but not too much beer, just a little soup in the pan)
  • 9
    After about 1 minute, add MSG and garlic, mix well and serve out

    • Xinjiang saute spicy chicken Make Tips

    When making belt noodles, the dough should be kneaded slightly softer. Wrap it in plastic wrap and let it rest for about 20 minutes (this gives the noodles a chewy texture). After resting, roll the dough out into wide, thin strips. When the Big Plate Chicken is almost finished eating, cook the belt noodles and mix them in to eat.

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