Xinjiang Dapan chicken

Xinjiang Dapan chicken

Introduction:

"Guan allusion: it is said that in the early days of liberation, Master Zhang, a Sichuan cuisine expert, came to Shawan County in Xinjiang to escape the war. He chose to open a small restaurant next to the 312 National Road, selling fried noodles and mixed noodles for a living. His business was good and bad at times. One day in the early 1980s, a long-distance bus driver came to his shop for dinner and said to master Zhang casually, "fried noodles and mixed noodles are too dry. You can fry a spicy chicken for me, add more soup, and then pull some noodles for me to mix together.". This sentence reminded Master Zhang, so the dish became famous all over the country

Production steps:

Materials required:

Chicken wing root: 100g

Potatoes: 100g

Dried pepper: 10g

Scallion: 10g

Ginger: 10g

Garlic: 10g

Star anise: 5g

Chinese prickly ash: 10g

White granulated sugar: 5g

Salt: 10g

Water: 100g

Oil: 10 g

Soy sauce in brown sauce: 10g

Vinegar: 10g

matters needing attention:

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: spiced