What a big plate of chicken The Story of the Kitchen Maid

Published Jul 23, 2021 at 16:26pm ET

Big plate chicken is a dish with a high turnover rate in our family. Its not authentic, but its delicious. Every time I make a big pot and wide noodles and mix them together. Then I use a big plate to fill them up with Jaysin. Its really satisfying. Its a place with warm food in the world.~

Food Material List

1 Three yellow chicken 500g
2 Potato 300g
3 green pepper 200g
4 onion 250g
5 Dry pepper 2G
6 Sichuan Pepper 2G
7 Millet pepper 20g
8 Bean paste Appropriate amount
9 Old smoking Appropriate amount
10 Crystal sugar 15-20g
11 Onion, ginger and garlic salt Appropriate amount
12 Star anise 3G
13 Chinese cinnamon 3G
14 Beer A can
15 Cooking wine 15ml
16 Wide surface 150g

Operational steps

1 Wash and slice ginger. Pour 500 ml of water into the pan. Add ginger slices, 15 ml cooking wine and pepper.
2 Then put in the three yellow chickens, cut into small pieces, cooked and fished out, drained water.
3 Wash and peel the potatoes and cut them into hobs. Dont cut it too small. Because the potatoes have to be cut into large pieces to make them hard to boil after a good stew.
4 Wash onions and cut them in half to cut them to their desired size. If you like onions, cut them into large pieces and dont boil them.
5 Wash green pepper and red pepper, cut into four petals along the grain, cut along the grain to get pepper without seeds, and do not waste at all. (This trick was learned from Gordons cooking video. Its really convenient. Lets try it.)
6 Pour 15 ml vegetable oil into the pan, heat the oil and stir-fry pepper, anise, cinnamon and millet pepper.
7 Stir-fry ginger slices and garlic powder with two spoons of soybean paste.
8 Pour the three yellow chicken into the pot and stir-fry with the spices evenly.
9 Add onions and potatoes, then pour in a proper amount of raw extract, then pour in fresh extract and mix with old extract.
10 Open a tin of beer and pour it into the pot. Its better to have no ingredients.
11 Season with a piece of ice sugar.
12 Boil over high heat until alcohol evaporates. (Beer alcohol is not high, volatilization rate is very fast, do not worry about drunkenness to add beer cooked chicken, especially fragrant! You dont need to calculate the time accurately, just take a bite!
13 When you cant taste the distinct wine, turn to low heat and simmer for 5 minutes.
14 Add green pepper and red pepper, stir-fry well, season with salt, and cook until juice is collected. (How much juice is left, according to personal preferences, more juice and more noodles are better.)
15 Cook the wide noodles in water, drain them and spread them flat on the bottom of the dish. The kind with wide noodles tastes good with large dishes of chicken. Local authentic use very wide belt noodles, I can not buy the use of normal wide noodles)
16 Pour chicken evenly over the surface.
17 Sprinkle onions and coriander.
18 Stir it while you eat it!

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