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The Authentic Method to Make Xinjiang Big Plate Chicken – Complete Recipes
Xinjiang Big Plate Chicken is a famous dish in the Xinjiang region, with multiple accounts of its origin. The true origin cannot be traced but it likely emerged around the late 1980s. The main ingredients are chicken and potato chunks, cooked together with belt noodles. The dish is colorful, featuring tender and spicy chicken alongside soft and sweet potatoes. It has a blend of spiciness and fragrance, combining coarseness with delicacy. It's also economical and perfect for family gatherings and friends' reunions.Complete Recipes: Method OneIngredients:A fresh chicken (preferably freshly slaughtered), four potatoes, mushrooms, four green and red bell peppers, an adequate amount of scallions, ginger, and garlic, a few cinnamon sticks, star anise, bay leaves, fennel seeds, a handful of coriander, about seven or eight Sichuan peppercorns, a handful of garlic cloves, a bunch of Thai chili peppers (adjust according to taste preference), and some belt noodles (wide pulled noodles).Cooking Process:Step 1: Cut the fresh chicken into one-inch cubes. Prepare all the necessary ingredients.Step 2: Heat up plenty of oil and fry the Sichuan peppercorns until fragrant.Step 3: Add sugar to the hot oil and stir-fry to caramelize. Add the chicken pieces to color them. If you don't want to…
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