Turkish chicken a clean soaked in blood water and drained, with spices 20 grams and salt 40 grams of onion, ginger and garlic 20 grams of wine 20 grams of all into the pot to add 1,500 grams of water, with a large fire to boil, turn the fire to cook for half an hour, filtered out of the marinade cooled and poured into a container, and the second is the chicken farm out of the chicken egg chicken: referred to as knockout chicken. The characteristics of eliminated chicken. Chicken crown small, chicken skin white. Live chicken hair less chicken oil light white. Meat more flavor not as fragrant as slipper chicken. Disadvantages: eat feed to grow up. Meat flavor is second to none.

Heat the pan cool oil, oil heat into the chicken stir fry, about a minute into the appropriate amount of soy sauce and oil, put the previous packet ready to put in the casserole, frying pan in a sufficient amount of hot water, be sure to be no more than the chicken, the water can be more, and then turn the ingredients into the casserole cinnamon 3 grams of coriander 2 grams of chili pepper 2 grams of Angelica dahurica 2 grams of octagonal 2 grams of peppercorn 2 grams of chen dpi 2 grams of table wine table salt Chicken monosodium glutamate in appropriate amount of Shi Shiitake mushrooms in the pan Burning oil into the onion and ginger into the spices and then put the chicken into the pot into the wine stir fry for a while, and then add water, seasoning, large fire boil, change the fire stew 20 minutes, put the mushrooms stew for a while can be eaten.

The choice of chicken varieties is crucial. There are many varieties of chicken, some chicken meat is very old, like running chicken, pheasant, etc. is not suitable for stewing, we have to choose the meat of the tender chicken varieties, such as three yellow chicken, old hen and so on. Stewed chicken avoid stir fry too long, the more fried the more dry and firewood. When the oil is hot, add the chicken, high heat and slide cooked, usually 1 minute, the chicken turned white on it. Then fish out, pop the other ingredients, and finally put the chicken into the pot to open the pot and simmer on low heat.

DaoKou roast chicken, are used out of the chicken, generally this chicken we should all know that the meat is relatively old, the general age of the chicken often have to three or four years, but he just out of the pot as usual can be done to separate the meat from the bone, juicy meat tender, of course, the roast chicken is more suitable for cold, blanching chicken, cold water in the pot, and then add cooking wine, boil open to hit the end of the floating and then cook for two minutes until the chicken has no blood, fished out of the cold water to cool down!

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