The big dish chicken in Xinjiang is well known. The first choice for meat eaters. We eat a large plate of chicken here, which can be matched with many things, such as belt noodles, Nang, strip pulling, etc. we can add whatever we like. Anyway, it is the integration of food and food. This is our eating habit here. Today, this is also a large plate chicken, but the method has changed the matching ingredients in the past and added konjac in it. The method is the same as the large plate chicken. The taste is beyond your imagination. Now many stores also have this dish konjac large plate chicken. This matching is really great. A new way to eat large plate chicken. This collocation is a match made in heaven. The meat is fragrant and the spicy skin is gone.


800g three yellow chicken
400g konjac
Appropriate amount of vegetable oil
Proper amount of salt
Moderate spicy skin
Proper amount of ginger
1 green onion
2G pepper granules
1 grass fruit
Proper amount of sugar


Step 1
Clean up the three yellow chicken and cut it into pieces

Step 2
Bring the pot under cold water to a boil and remove it

Step 3
Cut the konjac into pieces, add konjac in the boiling water of the soup pot, add salt, cook in water for 10 minutes, pick it up, wash and pick it up in cold water, wash and cut the onion and ginger into sections or slices, peel the garlic, bubble the spicy skin, wash and cut the green pepper into pieces

Step 4
Cool the oil in a hot pot, heat the oil by 60%, and fry it into small brown bubbles with white sugar

Step 5
Stir fry the chicken nuggets and color them evenly until the chicken feet smell and the skin has small bubbles

Step 6
Add ginger, prickly ash, grass fruit and spicy skin to stir fry until fragrant

Step 7
Add water and bring to a boil. Turn to medium heat for about 20 minutes

Step 8
Add konjac and salt, stir fry evenly, and then continue to burn for about 20 minutes

Step 9
Add scallion, green pepper and garlic and stir fry until fragrant