Xinjiang Big Plate Chicken Recipes

Even though it is called Xinjiang Chicken, you can find this dish everywhere in China. People often adjust its flavor based on their favorite taste. They may add sliced red pepper or tea-seed oil in this recipe.

  • Serves 2
  • Easy

Ingredients

Directions

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Tips

If you can add potatoes to this recipe. You need to cook it longer in order to make them more softer.

If you don’t like potatoes to be too soft, don’t put the potatoes too early. If you like mashed potatoes, you can put it earlier and cook it for a while.

 

Steps

1
Done

Cut chicken meat into pieces, peel potatoes and hob them (don't make them too small, or they'll be boiled to mashed potatoes). Cut green pepper and onion into pieces.

2
Done

Boil the water, add 2 pieces of ginger, cooking wine, 2 pieces of Sichuan pepper, chicken, boil for only 1 minute

3
Done

Use another wok, put oil in it, use low fire to heat. Add Chinese prickly ash, star anise, dry red pepper. Fry until you can smell the fragrance of the ingredient.

4
Done

Add ginger and garlic, cook until you can smell the aroma. Then add chicken and wine to stir-fry.

5
Done

Add a tablespoon of bean paste, stir-fry evenly. Put potatoes in, add some soy sauce. Then stir fry together.

6
Done

Pour the beer over the chicken. Use high heat to cook. Cook until the soup has only a third left. Then reduce heat to low. Add the onion, stir well and continue to cook.

7
Done

Stew until the sauce is almost sticky. Add the green pepper, garlic, salt to stir-fry.
Then, add a little water to stew (cover with the lid)

8
Done

Stew for 2 minutes

9
Done

Add chicken powder. And enjoy the tasty Xinjiang Big Plate Chicken.

Allen

A Chinese foodie and gastronome. I love cooking and blogging.

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