And by the way, eat some local food.
Xinjiang has always been a place of mystery.
There’s even more food to eat!
Northerners eat chicken stewed mostly.
And everyone loves mushroom noodles.
Xinjiang’s large plate chicken is also loved by foodies of all kinds.
Today we’re sharing a low-profile version of how to do it!
How to make Xinjiang Big Plate Chicken (low version)
Cut chicken thighs into pieces, add water to the pot and bring to a boil.
Potatoes broken into large chunks with a knife, green peppers broken into small chunks by hand, garlic whole cloves crushed with a knife
Pour oil in a pan, add large ingredients and garlic cloves and sauté until fragrant.
Pour in some soy sauce and icing sugar and toss to coat.
Pour the water over the chicken.
Turn the heat down to high and cook the chicken for about 10 minutes.
Add the potatoes and cook for 5 minutes, then add the peppers.
If you like soft and sticky potatoes, you can put them in the pan with the chicken at the beginning.
It’s like our plain and beautiful life!