A Chef from Taizhou Adapts Xinjiang Big Chicken Recipe, Creating a New Delicious Dish

Ingredients:
5 Chicken Nuggets, 5 lbs Potatoes, 4 Onions, 2 Scallions, 100g Green Chili Peppers, 100g Red Chili Peppers, 150g Garlic, 30g Ginger Slices.

Seasonings:
1. 2 Star Anise, 3g Cinnamon Stick, 4g Bay Leaf, 2g White Benzoin, 2g Cardamom Seed.
2. 50g Salad Oil, 150g Rapeseed Oil, 30g Chili Sauce, 50g Light Soy Sauce, 20g Dark Soy Sauce, 1 Bottle Beer, 50g Oyster Sauce, 20g Salt, 8g Chicken Powder, 150g Cornstarch Water.
Instructions:
1. First, chop the cleaned chicken nuggets into appropriate sized pieces;

2. Peel and dice the potatoes into chunks;

3. Dice the onions into rhombus shapes;

4. Slice the scallions diagonally into 2cm wide segments;

5. Slice the red chili peppers into 1cm wide segments;

6. Slice the green chili peppers into 1cm wide segments;

7. Crush the garlic;

8. Heat the wok over high heat;

9. Add 50g Salad Oil;

10. Add 150g Brown Sugar and stir-fry until melted and changes color, and bubbles up;

11. Quickly add the chicken pieces and stir-fry evenly;

12. Add Ginger Slices, Star Anise, Cinnamon Stick, Bay Leaf, Cardamom Seed and White Benzoin and stir-fry;

13. Add a little Rapeseed Oil;

14. Continue stir-frying until the chicken meat contracts;

15. Add a little Chili Sauce and continue stir-frying;

16. Add an appropriate amount of Light Soy Sauce;

17. Add 20g Dark Soy Sauce;

18. Add 1 Bottle Beer;

19. Add an appropriate amount of Water;

20. Add 50g Oyster Sauce, 20g Salt and 8g Chicken Powder separately;

21. Add the diced potatoes to the pot;

22. Cover the pot and boil for 10 minutes;

23. First, add the crushed garlic and stir-fry for a while;

24. Then add the onions, green and red chili peppers and stir-fry until slightly charred;

25. Finally, add the scallion segments and stir-fry evenly;

26. Add Cornstarch Water to thicken the soup until it's concentrated;

27. Drizzle a little Refined Oil on top;

28. Serve in a dish.

▲Chef's Tips:

1. Because Cardamom Seed is very bitter, it is best to remove the seeds before using it.
2. You can use oil, water or a mixture of oil and water to make caramel color. When making caramel color, you can use brown sugar and white sugar. The little chef can choose according to your needs.
3. When adding the seasonings, add them in batches and stir-fry until slightly charred. Over-stirring will cause the sauce to become sticky and unclear.
3.