How to Make Delicious Authentic Big Plate Chicken? Chef Shares Techniques to Easily Make It at Home

Many people have eaten chicken, it can be said that it is one of the indispensable ingredients in our lives, and it is not missing from the dining table every time we entertain guests. And the cooking of chicken almost includes steaming, stir-frying, and deep-frying, including braising and soup-making, which are all very popular with guests.Especially there is a dish called ‘Big Plate Chicken’, which is not only beautiful in color but also has a wonderful aroma that makes people instinctively salivate when they smell it.

So at this time, it’s natural for people to be curious, how should ‘Big Plate Chicken’ be made? In fact, when it comes to ‘Big Plate Chicken’, many people should know Xinjiang ‘Big Plate Chicken’. The method I’m going to share is basically the authentic ‘Big Plate Chicken’ method. Throughout the process, braising is the main focus. As long as you braise the chicken until it’s fragrant and ensure the sauce is viscous when it’s out of the pot, you basically won’t fail.

Below, let’s skip to the main content. Today I’ll share the specific steps and details of ‘Big Plate Chicken’ with the simplest and easiest language so that everyone can understand and understand. Let’s go see it together, little buddies.

Preparation

Main Ingredients: One Three-Yellow Chicken

Auxiliary Ingredients: One Potato, One Onion, Xinjiang Spicy Pepper, Green Bell Pepper, Green Onion, Ginger, Garlic

Seasonings: A small handful of sugar, three slices of star anise, ten grams of cinnamon, ten pieces of Sichuan peppercorns, ten grams of small fennel, six grams of light soy sauce, two grams of chicken powder, two grams of flavor enhancer, three grams of salt, one bottle of beer

Xinjiang Big Plate Chicken – Steps

Step One,First, wash the chicken clean and cut it into chicken pieces (about the size of chicken pieces for braising, and a bit larger), rinse several times and put it aside to drain the water. Potatoes are washed and cut into diced pieces, soaking in water (potatoes soaking in water can prevent discoloration), onions, green bell peppers are cut into slices and prepared.

Step Two,Start the fire, add a spoonful of oil to the pot and dry the moisture. Start a small fire and heat the oil to two-thirds heat. Add sugar and stir until the sugar dissolves into a large bubble, then change into a small bubble. Add the prepared chicken and open a large fire to stir-fry quickly (this step must be fast, because the color will constantly change in the pot).

Step Three,Then add ginger slices and garlic cloves to the pot and stir-fry over a small fire until the aroma is fragrant. Then add spicy peppers, star anise, cinnamon, Sichuan peppercorns, small fennel together with the chicken and stir-fry evenly.

Step Four,Next, add onion slices to the pot, add salt, chicken powder, flavor enhancer and soy sauce to adjust the color and flavor. (Adding soy sauce in advance can utilize the heat in the pot to release the fragrance of the soy sauce).

Step Five,Pour beer into the pot and steam for five minutes (Three-Yellow Chicken is easy to mash, so it doesn’t need to be cooked for too long), then add prepared potato cubes, and continue to braise for one minute. When the potato cubes become soft, add green bell pepper slices to the pot and stir-fry, and when the sauce is viscous, it’s ready to be out of the pot and served. It’s very delicious and appetizing.

Xinjiang Big Plate Chicken – Summary

Through the above steps, I believe many people have a deeper understanding of ‘Big Plate Chicken’. In fact, the overall method of ‘Big Plate Chicken’ is not particularly complicated, the key is some details. Especially the color frying, this step requires a high level of skill for cooks, and most first-time color frying will fail, and the changes in color frying will successively be frost, crystal, pull silk and the final color. Each color change is about fifteen seconds, until you see the color change to a reddish-brown, you will succeed.

This delicious Xinjiang ‘Big Plate Chicken’ is ready, buddies, how do you think of this share? Welcome to follow and like. (The article was originally created by the author, please do not copy and paste).