This common Xinjiang dish from China can be found on almost every corner. It's quick, easy and filling. Use organic native chicken for the best flavor.
Total Time
40min
5.0
2 Ratings
Author: Aaron Ayotte
Servings:
4
Ingredients
•
1
Whole Chicken
•
4
Potatoes
•
2
Green Bell Peppers
•
2
Red Bell Peppers
•
2
Star Anise
•
1
Cinnamon Stick
•
1
Bay Leaf
•
3
Dried Chili Peppers
•
1
handful
Chinese Red Peppers
•
to taste
Scallions
•
1
in
Fresh Ginger
•
2
Tbsp
Light Soy Sauce
•
2
Tbsp
Dark Soy Sauce
•
1
Tbsp
Granulated Sugar
•
2
Tbsp
Ketchup
•
4
Tbsp
Cooking Wine
•
2
Tbsp
Vegetable Oil
•
1 1/2
cups
Water
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Peel and chop the Potatoes (4).
2.
Slice the Green Bell Peppers (2) and Red Bell Peppers (2) into strips.
3.
Chop the Whole Chicken (1) into manageable pieces. In a pot, add chicken, Cooking Wine (4 Tbsp) and enough water to cover the chicken. Cook until the water starts to boil, strain the chicken and rinse under water.
4.
In a pan, heat the Vegetable Oil (2 Tbsp) over high heat. Cook the Fresh Ginger (1 in), Scallions (to taste), Chinese Red Peppers (1 handful), Cinnamon Stick (1), Star Anise (2), Bay Leaf (1), and Dried Chili Peppers (3) until fragrant.
5.
Add the chicken and cook for 2 to 3 minutes.
6.
Add in the Light Soy Sauce (2 Tbsp), Dark Soy Sauce (2 Tbsp) and Granulated Sugar (1 Tbsp).
7.
Add in Boiling Water (1 1/2 cups) and Ketchup (2 Tbsp). Cover the pan and cook for 15 minutes over low heat.
8.
Add in the chopped potatoes and cook for 10 minutes over medium heat.
9.
Add the sliced bell peppers and cook over high heat. Add Salt (to taste) and Ground Black Pepper (to taste) and stew under high heat to evaporate the liquid.
10.
Best served with big fat chinese noodles or rice.
Nutrition Per Serving
CALORIES
575
FAT
21.6 g
PROTEIN
45.4 g
CARBS
54.0 g
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