Big Chicken, Spicy Chicken, and Nangou Meat Recipes
OneBig Chicken
Main Ingredients: Rooster 500g, Potatoes 300g
Accessories: Chili (green, pointed) 50g, Red Chili 50g
Seasonings: Green Onion 10g, Ginger 10g, Garlic 10g, Chili (red, pointed, dried) 20g, Sichuan Pepper 15g, Star Anise 5g, Clove 5g, Vegetable Oil 75g, White Sugar as needed
Instructions:
1. Pour oil into the pot, and after the oil is hot, put Sichuan pepper into the pot to fry out the fragrance and remove it;
2. Put white sugar into the pot and stir slowly, until white sugar melts and appears golden yellow;
3. Pour chicken pieces into the pot and stir-fry with a large fire for a moment;
4. Put ginger, pointed chili into the pot with the chicken and stir-fry until there is no water in the pot, the chicken pieces are fried to appear golden yellow;
5. Add doubanjiang, then add appropriate amount of salt, quickly stir-fry for a few times to mix doubanjiang and salt;
6. Pour some water into the pot and boil;
7. Put potatoes, star anise and clove into the pot and stir with chicken pieces, first use a large fire to stew for 6-7 minutes, then use a small fire to stew for 10-10 minutes;
8. When the potatoes are stewed soft, put green onion and stir evenly (pay attention not to dry out the water, but the water cannot be too much, there is a little soup in the pot;)
9. About 1 minute later, add flavor enhancer and garlic, mix well, and it’s done: when making belt noodles, the noodles should be a little softer, wrap with plastic film for about 20 minutes.”
TwoSpicy Chicken
Main Ingredients: Chicken Legs, Green Onion, Dried Chili Peppers, Sichuan Pepper, Salt, Pepper, Flavor Enhancer, White Sugar, Vinegar, Salad Oil as needed.
Instructions:
1. Wash and cut chicken legs into dings and put them in a bowl with salt for seasoning, shallow-fry to shape.
2. Place the pot on the fire, heat the oil to 70% hot, pour chicken dings into the pot to stir-fry until tender, then drain.
3. Leave a bottom of oil in the pot, put dried chili peppers to stir-fry until brown red, put Sichuan pepper to stir-fry fragrant, pour in chicken legs, add salt, flavor enhancer, pepper, white sugar, vinegar, and pour in broth to stir-fry until chicken dings are tender.
When the juice is dry, put green onion to shake evenly and the pot is ready to go.
Ps: Xinjiang Spicy Chicken is the most important ‘dryness’, I suggest to fry the chicken dings drier than the basis to avoid sticking.
ThreeNangou Meat
Ingredients: Skin-on Lamb Ribs 500g, Nangou 1 piece, Salt 2g, Cardamom 2g, Star Anise 3g, Clove 1g, Chili Powder 1g, Onion Slices 5g, Cumin Powder 1g, Green Onion 5g, Ginger Slices 5g, Chili Oil 5g, Maltose Syrup 5g, Starch Paste 10g, Salad Oil 700g (actual consumption 50g)
Instructions:
1. Cut skin-on lamb ribs into 4cm blocks, put into boiling water to blanch, remove, wash clean;
2. Mix maltose syrup with a little water and apply to the surface of the meat while hot, put into 70% hot oil pot, when the meat turns golden yellow, pour into a sieve to filter off oil; in the pot, leave a little oil, put green onion and ginger to stir-fry slightly, add lamb ribs and water, cardamom, star anise, cinnamon, clove and salt, boil and then turn small fire to stew for about 1 hour until meat is tender and rotten, pick out spice, green onion and ginger;
3. Cut the nangou into 8 pieces, put into a dish, put the lamb ribs on top, in the pot, leave a little lamb juice, add cumin powder and chili powder and onion slices, boil and then use starch paste to thicken, pour in chili oil, pour on the surface of the lamb ribs, and it’s done.
