Sand Bay Chicken
By VicentaLakin
As a fake, "the real Xinjiang Bay Chicken" is based on a step taken by a master who saw him in Xinjiang Bay. The taste is super good, chicken gravy, potatoes soft, soup thick and spicy. It is quite delicious. It's so delicious. It's so sweet。
Recipe Recommendations
- local chicken a
- potatoes of 2
- onion one
- green pepper of 4
- green onions a
- dried red pepper a handful
- pepper powder 3 scoops
- spiced powder 3 scoops
- white pepper 3 scoops
- salt appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- Ginger powder water 1 bowl
- Minced garlic water 1 bowl
- MSG appropriate amount
- medium spice
- burn
- half an hour
- ordinary
Steps for Sand Bay Chicken
1
A pheasant, removing the internal organs, and washing clean chicken pieces of bone size with a knife。
2
There was more oil in the pot than usual, and white sugar when it was cold。
3
It's hot, it's unstoppable, it's fast melting, it's hard to make a pot。
4
Watch the colour of the sugar as it stirs, watch the sugar melt, spread small foams in the oil, slowly increase the colour and turn to dark brown。
5
OKAY! IT'S TIME TO POUR INTO THE CHICKEN. MAKE SURE YOU'RE QUICK, YOU'RE GONNA GET A LITTLE SLOW, YOU'RE GONNA GET A LOT OF PAIN
6
Put the chicken in there and turn the fire on。
7
It's like having every piece of chicken evenly wrapped in dark brown sugar。
8
When the blood on the face of the chicken is almost white, you can pour it into ginger emour。
9
Spill in dry peppers. This one at my house is a little smaller because it's too hot. It's supposed to be one or two times more normal
10
Involved in Quantified Pumps (Tips)。
11
Re-introvert to smoulder (top colour)。
12
Two bowls of open water, flooding over chicken。
13
The fire is burning。
14
Send three spoons of pepper powder。
15
Three spoons of white pepper。
16
Send three spoonfuls of five powder。
17
Transferred appropriate salt。
18
Smash all the sauce and chicken and then continue cooking。
19
Cover the pan and turn the fire。
20
It takes 20-30 minutes for a pheasant. It takes only 10-15 minutes for a three-chick chicken. The chicken is almost 7 or 8 years old. At this point, the potatoes go to cut the blades and fall in。
21
Cut the onions and put them in。
22
Unplug the lids. The soup is about to come in onion and chili。
23
Two, three minutes of quick onion and green pepper。
24
Before the pot, pour in garlic juice。
25
A spoonful of fragrance, flattening, burning, loading。
26
It's done with a big plate of chicken. Chicken gravy, potatoes are soft, spicy, deliciousSand Bay Chicken Make Tips
1. It is best to choose free-range native chicken; the meat is firm and springy, becoming more fragrant the more you chew! If you cannot find native chicken, three-yellow chicken is also acceptable, offering a softer and more tender texture.
2. Caramelizing the sugar is the key step in making Big Plate Chicken, as it directly influences the dish's color and flavor.
3. The two most famous places for Big Plate Chicken are Shawan County and Chaiwopu in Xinjiang. However, their styles differ; the former features a thick sauce, and after finishing the meat, the flat belt noodles are mixed in with it to serve as a staple food. The latter involves deep-frying the chicken pieces until thoroughly cooked and then dry-stir-frying them with hot peppers, resulting in a chewier texture.
4. Unlike the usual method, this recipe uses ginger water and garlic water. After mincing the ginger and garlic, soak them in clear water in a bowl beforehand; this maximizes their effectiveness in removing odors and enhancing flavor. Add the ginger water first, and the garlic water just before finishing the dish—remember this!
5. After eating the meat, pair it with chewy flat belt noodles as a staple food, dipping them in the rich sauce. Only then can one once again appreciate the down-to-earth, straightforward, and warm hospitality of the people of Xinjiang.