How to cook the potatoes in the big plate chicken without making them mushy

Heat oil in a pan, add ginger, garlic, star anise, cinnamon and bean paste and stir-fry until fragrant, then add chicken and stir-fry until 70% cooked, then add dark soy sauce and light soy sauce for coloring, pour in water and bring to a boil, add potatoes and simmer for 15 minutes, then add salt, green pepper, onion and scallion and stir-fry until cooked, finally turn to high heat to reduce the sauce, put all the ingredients into the plate with noodles, sprinkle with chopped green onions. You must know that we are cooking a delicious big plate chicken when you see this! ^_^

Contents of this article

1. How to cook Dapanji

2. What are the stories behind Dapanji?

3. How to cook the potatoes in the big plate chicken without making them mushy

How to cook big plate chicken

Prepare ingredients: chicken, potatoes, green peppers, onions, green onions, noodles, star anise, garlic, cinnamon, salt, bean paste, light soy sauce, and dark soy sauce.

1. Wash the chicken and cut into pieces, wash the potatoes and cut into pieces, cut the green pepper and green onion into sections, and slice the onion for later use.

2. Boil water in a pot, blanch the noodles, then remove them from the pot and rinse them with cold water. Place them on a plate, add sesame oil and mix well.

3. Put the chopped chicken into hot water and cook for a few minutes, then remove the blood and take it out.

4. Heat oil in a pan, add ginger, garlic, star anise, cinnamon and bean paste and stir-fry until fragrant, then add chicken and stir-fry.

5. After the chicken is 70% cooked, add dark soy sauce and light soy sauce to color it. Pour in water and bring to a boil over high heat. Then add the potatoes, cover the pot and simmer for 15 minutes.

6. After cooking, add salt, green pepper, onion and scallion, stir-fry over high heat until cooked, then continue to stir-fry over high heat to reduce the sauce. When 1/3 of the soup is left, spread the soup and all the ingredients evenly on the plate with noodles, and finally sprinkle with chopped green onion. A delicious big plate of chicken is ready.

What are the stories behind Dapanji?

1. The predecessor of Dapanji was as early as the Qing Dynasty. Zuo Zongtang won a battle in Xinjiang and used local Xinjiang chicken and peppers to make a delicacy to reward the troops. From then on, it received a good response in the army and the dish has been preserved.

2. Another story is that it is said to be an appetizer for long-distance drivers. In the past, when long-distance trucks needed to go from Urumqi to Yili, Altay and other places, they had to pass through Shawan. Because of the poor road conditions, it often took about half a day. Most drivers were already hungry when they passed Shawan. There was a small restaurant in Shawan. A Sichuan chef fried dried chili peppers, green peppers and chicken together, and then added potatoes and wide noodles to stew. Every time this dish was served, the plate was very large, not only appetizing but also affordable, so many people called it Dapanji.

How to cook the potatoes in the big plate chicken without making them mushy

Simmering over low heat will prevent the potatoes from becoming overcooked.

practice:

1. Chop the chicken into mahjong-sized pieces, blanch and wash.

2. Place ginger, garlic, peppercorns and dried chilies on the chicken pieces and prepare to stir-fry.

3. Cut the potatoes into pieces of the same size as the chicken.

4. Chop the green pepper and onion into pieces and set aside.

5. Add the chicken pieces and other ingredients in step 3 and stir-fry.

6. When the surface of the chicken pieces is slightly charred, add the bean paste and dark soy sauce and stir-fry evenly.

7. Pour in some beer to cover the chicken pieces, then pour in the potatoes after boiling. After pouring in the cooking wine, add an appropriate amount of water to cover the chicken pieces, then add the potatoes after boiling, turn to low heat and simmer for the same time.

8. Simmer for 20 minutes, add green pepper and onion and stir-fry evenly.

9. After cooking for another 2 to 3 minutes, add a little salt and chicken essence and stir well.