Xinjiang Shaowan Big Chicken Recipe [Chef Recommended, Collection Edition]
Xinjiang Shaowan Big Chicken
As the store's 'flag dish', this dish, almost every table orders it, has attracted countless repeat customers. This dish looks simple in its method, but it's actually full of ingenuity: Firstly, potato chunks are marinated with the chicken, making them soft, savory, and melting in your mouth. Secondly, the wide noodles on the bottom of the plate are handmade, coated with sauce, and have a chewy texture. Thirdly, this dish's ingredients are particularly special—red chili peppers, homemade chili flakes, homemade spice powder, and multiple fragrances blend together, making the chicken unforgettable.
Handmade Noodle Preparation
1Making Dough: Put 1000 grams of medium-strength flour into a basin, and slowly pour in water (400ml water plus 8g salt mixed well and made into a slurry), while stirring into a doughy state. Then, knead into a dough, let it rest for 5 minutes, then use a fist to dip water and repeatedly knead the dough for 10 minutes, let it rest for 5 minutes, and then use the same method to knead until the dough doesn't stick to your hands, the surface is smooth, and the texture is firm.
2Adding Ingredients: Roll the kneaded dough into coarse strips, and cut them into portions weighing about 50 grams each, shaping them into strips about 12cm long, and brushing a layer of salad oil on the surface.
3Stretching Noodles: Take a dough portion and knead it until the surface is smooth, then press it flat with the palm of your hand into a horseshoe shape, and roll it into a wide noodle about 5cm wide, and hold the two ends of the noodle with your hands, pull it forcefully until it's about 0.5 meters long and the thickness is even when it can be put into boiling water for cooking, take it out and put it into a copper plate specially made for Big Chicken, each portion of noodles is about 100g.
Frying Chicken Preparation
1Marinating: Take 5000g of cleaned and cut chicken pieces, and 3000g of potatoes, peeled and cut into large chunks. Put both ingredients into a basin, add 500g of (liao jiu -), 250g of scallion segments, 250g of ginger blocks, salt 50g, flavor enhancer, 30g of chicken powder, and 50g of homemade spice powder.
2Frying Chicken: Heat oil in a pan to 40% hot, add 500g of sugar, stir-fry until melted, then add the marinated chicken pieces, potato chunks, and marinade into the pan, cook over high heat until the chicken color turns yellow, then add 200g of homemade chili flakes, stir-fry over medium heat, finally add high soup to cover the chicken and potatoes, add 40g of (jiang you -), and bring to a boil over high heat, then reduce the heat to low and simmer for 20 minutes until cooked.
Serving Process
1Heat oil in a pan to 50% hot, add the prepared chicken 500g, potato chunks 400g, and 400g of original soup and bring to a boil.
2Add 3 red chili peppers, bell pepper chunks, and green onion segments (each 25g), garlic cloves (15g), (dun ke la jiu - ), and homemade spice powder (10g), add salt, flavor enhancer, and other flavors, and stir-fry until out of the pot, pouring the cooked sauce onto the copper plate with the arranged wide noodles.
▲Red Chili Peppers
▲Chili Oil
▲Serving on Copper Plate
Homemade Spice Powder
Homemade Chili Flakes
Red Chili Peppers
Also known as Qin Chili Peppers, produced in Shaanxi, with characteristics such as bright red color, rich spiciness, long slender shape, thick meat and large oil, and even wrinkles on the surface, especially suitable for brewing red oil or making meat ingredients.
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