大盘鸡的由来
大盘鸡是新疆名菜，起源于20世纪80年代后期，色彩鲜艳、爽滑麻辣的鸡肉和软糯甜润的土豆，辣中有香、粗中带细，是餐桌上的佳品。
准备食材 :
鸡600g（切块6cm*6cm）
油20g
番茄200g（切块）
土豆200g（切块3cm*3cm）
红尖椒4个（切片）
青尖椒4个（切片）
洋葱100g（切块）甜椒150g（切块3cm*3cm）
香菜少许
调味辅料 ：
蒜头5瓣
姜10g（切片）
料酒30g
生抽20g
盐1勺匙
糖25g
八角1个
番茄酱50g
花椒1勺匙
香叶1片
制作方法 :
1、将鸡块放入辅助篮至主锅内，加入刚好没过鸡块的水，以50度/5分钟/速度5焯水，沥干备用。
2、将油、蒜头、香叶、新鲜红尖椒、青尖椒、姜、洋葱、花椒加入主锅内，以120度/3分钟/逆转小勺爆香。
3、加入鸡块、料酒、生抽、盐、糖、番茄酱、八角,以120度/10分钟/逆转小勺拌炒。
4、加入番茄块，以120度/10分钟/逆转小勺翻炒，加入土豆块，以120度/10分钟/逆转小勺拌炒，加入甜椒块，以120度/3分钟/逆转小勺拌炒，结束后装盘撒上香菜即可。
Ingredients :
Chicken 600g (cut into pieces 6cm*6cm)
20g of oil
200g tomato (cut into pieces)
200g potatoes (cut into pieces 3cm*3cm)
4 red hot peppers (sliced)
4 green peppers (sliced)
Onion 100g (cut into pieces) 150g sweet pepper (cut into pieces 3cm*3cm)
A pinch of coriander
Seasoning:
5 cloves of garlic
10g ginger (sliced)
Cooking wine 30g
Light soy sauce 20g
1 tablespoon of salt
Sugar 25g
1 star anise
Tomato sauce 50g
1 tablespoon of pepper
1 bay leaf
Direction :
1. Put the chicken nuggets in the auxiliary basket into the main pot, add water just over the chicken nuggets, blanch the water at 50 degrees/5 minutes/speed 5, and drain for later use.
2. Add oil, garlic, bay leaves, fresh red hot peppers, green hot peppers, ginger, onions, and Chinese pepper to the mixing bowl, and saute at 120°C/3 minutes/reversed teaspoon.
3. Add chicken nuggets, cooking wine, light soy sauce, salt, sugar, tomato sauce, star anise, stir fry at 120 degrees/10 minutes/reversal spoon.
4. Add tomato cubes, stir fry at 120 degrees/10 minutes/reverse spoon, add potato cubes, stir-fry at 120 degrees/10 minutes/reverse spoon, add bell pepper cubes, stir at 120 degrees/3 minutes/reverse spoon Stir fry with a spoon, put on a plate and sprinkle with coriander.