Xinjiang Specialty Cuisine: Spicy and Delicious Big Chicken Dish
Hello everyone! Today I'm sharing a Xinjiang specialty – Big Chicken Dish (Da Pan Ji)!
It can also be combined with wide noodle strips as a main and side dish – Big Chicken Dish Noodle!
Prepare three-color chicken (Three Yellow Chicken), potato cubes, onion cubes, green/red pepper cubes, dried chili peppers, green onions, garlic, star anise, Sichuan doubanjiang (fermented broad bean paste), seasonings, etc.
1. Wash and chop the chicken into small pieces, put it in water with cooking wine and ginger slices, blanch the chicken and drain it.
2. Heat oil in a separate pan, sauté chopped green onions, garlic, and ginger until fragrant, then add the chicken pieces and stir-fry for a couple of minutes, add salt, chicken broth powder, and Sichuan doubanjiang.
3. Add water to cover the chicken pieces, add a little star anise and Sichuan peppercorns, and simmer over high heat for 20 minutes.
4. Add potato cubes and medium heat, simmer for about 10 minutes, until the potatoes are soft, add onion cubes, green and red bell pepper cubes, and stir-fry for 2 minutes to reduce the sauce before serving!
5. If there's too much soup, add wide noodle strips and simmer for 5 minutes, together serve, sprinkle with chopped cilantro. A family-sized portion of spicy and delicious Big Chicken Dish Noodle is ready!
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