Possibly.

Chicken is rich in protein, and its fat contains unsaturated fatty acids, so it is a good protein food for the elderly. For those with weak constitution, it is more suitable to use chicken or chicken soup as a tonic, especially silky chicken.

Chicken is delicious and nutritious.

Chicken recipe

Boiled chicken

1. First prepare 1200 grams of chicken, 5 grams of green onions, 5 grams of garlic, 10 grams of ginger, and 1 cup of sesame oil. tablespoon, 3 tablespoons of fresh soy sauce, 30ml of rice wine, and then clean the chicken breasts.

2. Wash the green onions and tie them. Wash the ginger slices and cut them into pieces. Put the chicken breasts into the pot, pour in cold water and blanch them for a while, then pick them up and wash them with tap water. .

3. Then pick up the chicken breast, put it into the hot pot, pour boiling water and rice wine at the same time, cover it and bring it to a boil, then simmer for 40 minutes.

4. Pick up the boiled chicken breast, soak it in cold water and let it cool completely, then lift it up to drain the water, brush some sesame oil evenly, and put the minced onion and garlic into a bowl inside.

5. Pour in light soy sauce, drop a small amount of sesame oil, and immediately cut the chicken breast into small pieces for dipping in the sauce.

Saliva Chicken

1. First prepare 1 three-yellow chicken, 1 spoon of salt, 1 piece of ginger, 2 cloves of garlic, 2 star anise, 1 spoon of rice wine, and 1 spoon of light soy sauce , 1 spoon of white vinegar, 2 green onions, 1 spoon of sesame oil, 1 handful of red pepper, 1 spoon of tempeh, 1 spoon of sesame oil, 1 spoon of sugar, 1 small handful of galangal, appropriate amount of cooking oil, 2 pieces of wind ginger.

2. After the chicken is slaughtered, clean it and put it into the pot. At the same time, add ginger and garlic, pour in rice wine, boil over low heat for 5 minutes, then turn off the heat, cover and soak for 45 minutes. Then pick it up.

3. Soak the chicken breasts in cold water, then pour a small amount of oil into the pot, heat until hot and humid, add chili peppers and star anise, stir-fry until the water is dry, remove and set aside Once cool, cut into pieces and place in a heat-proof bowl.

4. Add the tempeh, then pour the oil into the pot and heat it until it smokes, then turn off the heat. When it is 80% hot, pour it into the minced chili pepper, then pour the ginger and garlic into a puree and put it in. In a bowl, pour vinegar and light soy sauce, and add sugar.

5. Stir evenly and sift the powder, then pour the chili oil on the surface of the spicy seeds into the sauce, then sprinkle some sesame seeds, and then place evenly among the chicken breasts in the bowl. Sprinkle some scallions evenly and you'll be a winner.

Braised Chicken

1. First prepare 1 chicken breast, 1500 grams of cooking oil, 25 grams of edible salt, 150 grams of light soy sauce, 5 grams of ginger, 5 grams of mushrooms, 1 gram of lilac, 1 gram of white cardamom, 1 gram of amomum villosum, 1 gram of white peony root, 1 gram of cumin

2. Slaughter the chicken breast, remove the hair, remove the internal organs, clean it, and then cut the left side of the chicken The wings are inserted from the lower mouth of the neck, and the wing tips extend from the side of the mouth, and are pinned to the chicken.

3. Pin the right wing of the chicken to the body of the chicken. Then gently break the kneecap and cross it, put the two claws into the chicken's belly, and let it dry to dry.

4. After that, stir the maltose and water and rub it into the chicken breast. Heat the pot and pour in the oil. When it boils, add the chicken breast and fry it until it turns orange. Drain it. Rise and drain the oil.

5. Pour water into the pot, add chicken breasts, five-spice condiments wrapped in gauze, add ginger slices, salt, mushrooms, and light soy sauce

6. Bring to a boil over high heat, remove the foam, and simmer over low heat for 30 minutes until the chicken breast is soft and tender.

Large plate chicken

Ingredients

One fresh chicken, four potatoes, belt noodles, one green and red pepper each, some onions, ginger and garlic, and a handful of Sichuan peppercorns , star anise, bay leaves, appropriate amount of cinnamon, a handful of chili peppers, light soy sauce, sugar, salt

Method

The first step is to cut the chicken into cubes, not too small. , put in a basin, season with light soy sauce, salt, and cooking wine for 15 minutes, wash and cut the side dishes.

The second step is to add more oil, add Sichuan peppercorns, and fry the Sichuan peppercorns thoroughly.

The third step is to pour in the chicken pieces, green onion, ginger, garlic, star anise, cinnamon, bay leaves and Chaotian pepper. Stir-fry for a few minutes, then pour in soy sauce and water. The water must cover the chicken pieces.

The fourth step is to add sugar, salt and cooking wine

The fifth step is to simmer for 15 minutes. (The tenderness of the chicken varies)

The sixth step is to pour in the potatoes and continue to cook over low heat until the potatoes are cooked.

In the seventh step, pour in green chili pepper and red chili pepper. Play a coloring role.

Step 8: After stir-frying slightly, it is ready to be taken out of the pot.

Three Cups of Chicken

Materials

Main ingredients; 2 chicken legs, 1/3 green and red peppers, 1/3 onions, 1/3 garlic and ginger seasoning Bitang Huadiao Liquor, Light Soy, Dark Soy, Fresh Water and Sesame Oil

Recipe

Three cups of chicken is a famous traditional dish in Jiangxi. It does not add soup when cooking, but only uses a cup of rice wine and lard. One cup, one cup of soy sauce, hence the name Three Cup Chicken. This dish is red in color, authentic in taste, and has a mellow and attractive aroma. It is suitable for both wine and rice.

1. Chop the three-yellow chicken into 4cm pieces.

2. Peel the green onion and cut into slices, shred the purple onion, slice the ginger and garlic, and cut the bell pepper into triangular pieces for later use.

3. Pour water into the pot and bring it to a boil over high heat. Add the chicken pieces and blanch them for 2 minutes, then remove them and rinse them with water to rinse away any foam on the surface, and drain them thoroughly.

4. Pour oil and sugar into the pot, fry the sugar over medium-low heat, wait until the sugar slowly turns dark brown, and then into light brown bubbles, add the chicken pieces, and quickly Stir fry until the sugar color coats the outside of the chicken pieces. After frying, take it out. (If you are not sure about the color of the sugar, you can omit it and use soy sauce to color it directly)

5. Wash and dry the wok, pour in a small amount of oil, and sauté the garlic and ginger slices until fragrant.

6. Add the chicken pieces, pour in Huadiao wine to cover 1/2 of the chicken pieces, then add water to cover 2/3 of the chicken pieces, add light soy sauce, dark soy sauce, cover and simmer 20 minutes.

7. Open the lid, turn to high heat and continue to cook for 3 to 5 minutes. When the soup becomes thicker, add colored peppers and onions and stir-fry. Finally, add sesame oil, stir evenly, and turn off the heat. .