Health benefits
Doubanjiang: maintain the health of skin and mucous membranes
Soy sauce: nourish blood, protect teeth, protect bones
Pepper: nourish blood, Tooth protection and bone protection
Ingredients
Three yellow chicken ( Half one ) | Onion ( a ) |
Potato ( Three ) | Large green and red peppers ( Three each ) |
Ginger ( Moderate amount ) | Onions ( Moderate amount ) |
Cooking wine (appropriate amount) | Star anise, bay leaf, cinnamon, dried Sichuan peppercorns, dried chili pepper ( appropriate amount ) |
White wine (appropriate amount) | Cilantro(appropriate amount) |
Doubanjiang( Appropriate amount ) | Soy sauce ( Appropriate amount ) |
Chicken MSG ( appropriate amount ) | Pepper (appropriate amount) |
How to make Sichuan-style chicken
1. Cut the chicken into pieces, add ginger, scallion and cooking wine to boil.
2. Boil the blood water, remove and cool it
4. Ginger, green onions, and coriander roots are set aside.
5.Green and red peppers, onions cut into cubes
6. Cut potatoes into cubes and soak in water.
7. Fried sugar color, (used the rest, forgot to take a photo)
8. Stir-fry ginger, onion, coriander, spices, add bean paste, and stir-fry until fragrant.
9.Add the cooked chicken, add sugar color, soy sauce, and stir-fry until fragrant.
10.Add fresh soup or water.
11. Boil and add potatoes, and cook over high heat.Add chicken MSG, pepper, and soy sauce.
12.The juice is thickened and added to the garnishes.
13. Cook until cooked and put on a plate, add coriander.
3.Star anise, bay leaf, cinnamon, dried Sichuan peppercorns, dried chilies, add white wine to brew.
Tips
The large plate of Xinjiang chicken has thicker and more juice and boiled trouser belt noodles as a base.It is both a dish and a staple food.The soup needs to be cooked over high heat until it becomes naturally thick.This dish does not thicken the soup.
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