- chicken meat
- green onions
- green pepper
- dry red peppers
- Sichuan pepper
- bean paste
- sliced ginger
- soy sauce
- cooking wine
- chicken powder
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.
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.
Boil the water, add 2 pieces of ginger, cooking wine, 2 pieces of Sichuan pepper, chicken, boil for only 1 minute
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.
Add ginger and garlic, cook until you can smell the aroma. Then add chicken and wine to stir-fry.
Add a tablespoon of bean paste, stir-fry evenly. Put potatoes in, add some soy sauce. Then stir fry together.
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.
Stew until the sauce is almost sticky. Add the green pepper, garlic, salt to stir-fry.
Stew for 2 minutes
Add chicken powder. And enjoy the tasty Xinjiang Big Plate Chicken.