Instead of immediately starting to stir-fry the vegetables, Yu Hui repeatedly washed the chicken to remove the blood, and then marinated it with salt and cooking wine.

The purpose of this step is to remove the fishy smell.

After marinating for twenty minutes, Yu Hui then heated oil in a wok, grabbed the handle, moistened the wok thoroughly, and added rock sugar to caramelize it.

The caramel color produced by caramelizing rock sugar is more reddish and tastes better than that produced by dark soy sauce.

Once the young man had cooked the rock sugar until it turned a deep reddish-brown color, he added the marinated chicken pieces.

Shawan Big Plate Chicken is made by stir-frying chicken directly without blanching it.

Once the chicken skin tightens, let the moisture out of the chicken.

This step is also crucial.

If the chicken doesn't release its moisture, it will taste dry and not firm, which greatly affects the texture.

Once the chicken has lost its moisture, add the fermented soybean paste and stir-fry until it coats the chicken thoroughly and turns a yellowish-red color.

Once the flavors have melded, add a large spoonful of Shaoxing wine clockwise, stir-fry evenly, and then add beer all at once. Do not add it in several batches, as this will dilute the flavor of the broth and affect the taste.

Season with salt and sugar. If the color is not dark enough, add some light soy sauce. Finally, add potatoes and simmer over low heat.

The entire process was completed almost in one go, very smoothly, without any hesitation.

He looks especially cool when he flips the wok.

Without years of basic training, it would be impossible to be this fluent!

This scene left Adamuti completely dumbfounded.

"Holy crap, this kid is so skilled!"

He opened his eyes wide and watched Yu Hui cook, suddenly finding it a pleasure.

Every step Yu Hui took just now was approved by him, and it was basically the same as what they did in their own family.

No blanching, stir-fry until dry, coat chicken pieces with fermented bean paste, add potatoes...

I just don't know.

How does it taste?

Adamuti swallowed hard, waiting for his plate of braised chicken. Since he started selling lamb skewers at his stall, he rarely eats his hometown's food anymore.

Although I sometimes make it myself, the taste is never quite the same.

It's rare to find authentic Xinjiang-style braised chicken at restaurants outside of Xinjiang.

Some restaurants buy frozen chicken thighs for convenience, but this kind of chicken is dry, fishy, ​​and tastes bad.

To reduce the fishy smell of ingredients, restaurants often blanch them, but blanching removes the soul of the dish.

This is why you can't find authentic braised chicken in restaurants.

He had only intended to give it a try, but after seeing Yu Hui operate it himself, he actually started to look forward to it.

Not only is fresh chicken used, but every step is done correctly; only the last step is missing.

Yu Hui wasn't idle either. He took out an iron basin, put in some flour, and cracked an egg.

While stirring, add warm water.

Continue kneading until a smooth dough forms, achieving a clean hand, a clean bowl, and a clean dough.

Seeing this, not only Adamuti, but also Baffya and Amira were stunned.

Making belt noodles at home?

And the technique was so smooth and silky!

That's impressive!

However, kneading the dough was only the first step; the hardest part was yet to come. They didn't say anything, just watched quietly.

Glug glug~~~

After simmering over low heat for twenty minutes, when the broth is almost reduced, add the green peppers and stir-fry evenly.

Only one step remains.

Yu Hui kneaded the noodles into small pieces, took one piece, and gently pulled it, and a belt noodle of uniform width and appropriate length was made.

Immediately afterwards.

He tossed it twice and casually tossed it into the pot.

Cover the pot and cook for another five minutes, and this delicious braised chicken is ready.

Five minutes later.

The moment the lid was lifted, a rich aroma of soy sauce wafted out.

It intensely stimulates their taste buds.

Adamuti suddenly felt the taste of his hometown, which was both warm and familiar.

"The braised chicken is ready. If you need more noodles, you can come and get some more."

"Are you eating here, or taking it to go?" Yu Hui asked.

They provide plates and bowls, but you can't leave the designated area.

If you leave the designated area, then you'll have to pack it up.

Adamuti saw a table in front of the stall and said, "Let's eat here, no need to pack it up."

"good!"

Yu Hui skillfully poured the braised chicken into a large plate, then served them several bowls of rice.

"You can add more noodles if you don't have enough."

"Okay, thank you!"

Upon hearing this, Adamut almost thought he had really returned to Xinjiang.

This looks so familiar!

After the sunset faded, Adamuti said with a grin:

"Eat up, this uncle's cooking seems pretty good!"

After saying that, he put a piece of chicken on his daughter Amira's plate.

Amira nodded and put it in her mouth.

The chicken was very tender, and it was both numbing and spicy, making it a very enjoyable meal.

"Ugh, it's so hot... so hot."

"Delicious, so tender, so smooth!"

Amira's eyes lit up. She lived in Xinjiang, where her grandparents often made braised chicken with potatoes, and even the school's communal meals included braised chicken with potatoes.

They all tasted good, and she really liked them.

But compared to this braised chicken, those dishes are still too immature.

This dish is like a perfect work of art; you can't find a single flaw in it.

She poured some broth over the rice and then picked up a piece of potato and put it in her mouth.

The potatoes are fragrant, sweet, and juicy, with a spicy and aromatic flavor. The whole piece is soaked in the broth and is very flavorful.

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