1. Boiled chicken
Ingredients: chicken, onion, ginger, soy sauce.
Exercise:
Boil a pot of water, put the whole chicken in and turn off the fire; Cover and stew for ten minutes, and it is advisable to cut the chicken bone marrow with blood. After cutting, light the seasoning to eat.
Features: Keep the chicken delicious and original flavor.
2. Dry fried chicken
Ingredients: chicken, salt, cooking wine, monosodium glutamate, shredded onion and ginger, eggs, flour, water, oil, salt and pepper.
Exercise:
Clean the chicken, cut it into small cubes, add salt, cooking wine, monosodium glutamate and shredded onion and ginger, marinate for a while, then hang the paste made of eggs, flour and water, fry until cooked, let it cool, and dip it in pepper and salt when eating.
3. Boiled chicken
Ingredients: chicken, salt, cooking wine, soy sauce, water, oil, pepper and salt.
Exercise:
Wash the chicken, boneless, smear salt, cooking wine and soy sauce, fry until cooked, stir fry with chopsticks to remove oil, scoop up hot oil with a spoon and pour it over the chicken repeatedly until the chicken skin is burnt and cut into small pieces. Dip in pepper and salt when eating.
Step 4 stew chicken
Ingredients: chicken essence, broth, onion, ginger, garlic, salt, cooking wine, soy sauce, sugar, pepper, aniseed, egg white, flour and oil pepper noodles.
Exercise:
Wash the chicken, put it into the stock, add the pieces, ginger, garlic slices, salt, cooking wine, soy sauce, sugar, pepper and aniseed, cook and boneless, then hang the paste made of egg white dough powder, fry until yellow, take out the pieces or strips cut into 1 inch long, and sprinkle with pepper noodles.
5. Crispy chicken
Ingredients: chicken, cooking wine, salt, pepper, shredded onion and ginger, flour, oil, salt and pepper.
Exercise:
Wash the chicken, add cooking wine, rub salt, sprinkle pepper, fill the chicken belly with shredded onion and ginger, pause for a moment, put it in a cage, take out shredded onion and ginger and pepper, pour soy sauce on it, hang flour, fry until golden brown, and cut into small plates.
6.mushroom chicken
Ingredients: chicken essence, mushrooms, oil, salt, soy sauce, cooking wine, sugar, broth, onion, ginger, garlic slices, pepper, aniseed, monosodium glutamate and sesame oil.
Exercise:
Pick and wash the chicken, chop it, soak the mushrooms and remove the roots, and wash it (several times). Heat a small amount of oil in the pot, add chicken pieces and stir-fry until it changes color, add mushrooms, salt, soy sauce and cooking wine and stir-fry a few times, then add a little white sugar, broth, onion, ginger, sliced garlic, pepper and aniseed, stew, add monosodium glutamate and pour sesame oil.
7. Roasted chicken with scallion
Ingredients: chicken, water, cooking wine, salt, aniseed, cinnamon, spiced noodles, shredded onion and ginger, monosodium glutamate and oil.
Exercise:
Select and clean the chicken, put it in a pot, add water, add cooking wine, salt, aniseed, cinnamon and spiced noodles, take it out with the soup, cover and stew for 2 hours, take it out and cut into pieces, add a little onion ginger, monosodium glutamate and original soup, then boil the oil and pour it on the onion ginger.
8. Yunnan Steamed Chicken
Ingredients: 2000 grams of fat chicken, 3 grams of pepper, 30 grams of ginger and 30 grams of onion.
Exercise:
Cut the chicken into pieces, put it in a steamer, add cold water, add onion and ginger slices, and steam for about 4-5 hours until the chicken is cooked. Pick up the minced onion and ginger, sprinkle with seasoning and serve.
9. Fujian Luxiang whole chicken
Ingredients: Fat hen 1 hen, 2 mushrooms in water, 2 slices of ham, 50g of sorghum wine, 750g of chicken soup and 5 cloves of clove.
Exercise:
1, wash the chicken, cut it from the back and cut it three times. Put the chicken belly up in a saucepan, spread ham slices and mushrooms, and add seasoning and chicken soup.
2. Put a small cup filled with sorghum liquor and cloves in the bowl, seal it with a lid, and take it out after steaming for 2 hours.
10. Guangdong Qiandao Chicken Pill
Ingredients: chicken leg 450g, mustard heart 1 1 strip, Thousand Island juice 10g, garlic 2g, chicken powder 5g, pepper 1g, salt 5g, sesame oil1g.
Exercise:
1. Slice chicken legs, add salt, monosodium glutamate, raw flour, cooked flour and water for 20 minutes, and put them in 40% hot oil to smooth them into balls.
2. Leave the bottom oil in the pot, add a little minced garlic and Thousand Island juice, then add chicken balls, add soup, salt, chicken powder, sesame oil and pepper, thicken the pot and put it on the plate.
3. After the mustard heart is boiled, leave a little base oil in the pot, add the mustard heart to the cooking wine and stir-fry the soup, and start the pot at the edge of the chicken ball.
1 1. Sichuan bangbangji
Material: a hen, shredded onion 10g.
Exercise:
1. The chicken net binds the wings and legs with ropes.
2. Punch the thick meat with a bamboo needle, cook it, take it out and let it cool.
3. Take breast and leg meat, pat it loose with a wooden stick, then tear it into shredded chicken and put it on a plate, surround it with shredded onion and pour the seasoning.
12. Yuanyang chicken
Ingredients: 1 chicken (about 700g), 1 chicken (about 700g), pork stuffing 200g, coix seed 150g, 4 slices of water bamboo, 4 slices of green vegetables, 4 slices of mushrooms, 4 slices of cooked ham, 3 slices of hawthorn cakes, and proper amount of common seasonings.
Method:
1. After two whole chickens are boned, they are made into juice with onion and refined salt, and put on the inner wall, then the skin is turned outwards and dipped slightly after shaping. Insert the two wings from the incision under the head, lead them to the esophagus and enter the mouth, and divide them into two wings.
2. Fill the pork stuffing into the hen's abdominal cavity from the knife edge and seal it with a bamboo stick. Coix lachryma-jobi seeds are stuffed into the abdominal cavity of roosters and sealed with bamboo sticks. At the same time, put two chickens in a boiling water pot and cook until the skin shrinks. Clean the hen, coat it with maltose, oil it, take it out in orange, put it in a container, add the original soup and soy sauce, and steam it in a cage until it is crisp and rotten; Then put the cock in a container, add the original soup and refined salt, and steam it in a cage until it is crisp and rotten.
3. Pour the original soup of red and white chicken, put the chicken into a large flat plate side by side, take out the bamboo stick, shape it, then put the water bamboo, cabbage and mushrooms back into the boiling soup pot for cooking, then put the ham slices on it and mark the chicken.
4. Put the white soup and the red soup into the pot respectively, thicken them and pour them on the red and white chicken.
Features: it looks like a mandarin duck, with two colors and two flavors, and its fragrance is mellow.
13. Hillbilly chicken
Ingredients: grass chicken 1 bird (about 1500g), ginger 60g, onion 150g, aged wine 100g, cinnamon 50g, dried tangerine peel 30g, clove 30g, cinnamon 20g, nutmeg 20g, kaempferia rhizome 10g.
Exercise:
1. Slaughter the grass chicken, brush it, gut it, cut its claws, and wash its mouth and shell. Set the pan on fire, add vegetable oil to 50% heat, fry in oil pan until golden brown, and take out.
2. Wash ginger and break it; Stir onion into juice; Divide the above spices such as star anise, cinnamon bark, clove and cinnamon into two parts, wrap them in gauze, and boil them in water for 2-3 hours until the fragrance is revealed.
3. Boil the fried chicken in the old bittern soup, change it to slow fire 1 hour, and take it out. After cooling, soak the chicken in the soup for 5 hours until the chicken skin is crisp.
Features: bright red color, crisp and slag-free, strong spicy taste and strong fragrance.
14. Dried roast chicken
Ingredients: 400g of chicken nuggets with bones, 50g of winter bamboo shoots, 25g of fresh mushrooms, 50g of plants, sesame oil, sugar, soy sauce, monosodium glutamate, starch, yellow wine, balsamic vinegar, cinnamon, onion, ginger and refined salt.
Exercise:
1. Wash the white striped chicken, gut it, wash it, cut it into pieces with a width of 8 minutes and a length of 1.5 inches, and simmer it with less soy sauce and yellow wine.
2. Drain the oil from the pot. When it is 60% hot, put the chicken pieces into the frying pan and pour them into the colander.
3. Leave the bottom oil in the pot, add onion, ginger, yellow wine, sugar, balsamic vinegar, soy sauce, refined salt, cinnamon and chicken nuggets, add soup, and add winter bamboo shoots and fresh mushrooms. Simmer the soup slowly with high fire. When the soup is thick, remove the fire and thicken it with bright oil.
Key points: to grasp the heat, the chicken pieces should not be fried in the pot for too long.
15. kung pao chicken
Ingredients: tender chicken breast 1 50g, peanut 50g, chicken1piece, 6g of dry starch, onion, spicy oil, white sugar, soy sauce, wet starch, monosodium glutamate, refined salt, yellow wine, dried pepper and balsamic vinegar.
Exercise:
1. Remove tendons from chicken breast, cut it into cubes with a flower knife, add egg white, dried starch and refined salt, mix well, put it in Wang Zhu oil pan, and drain the oil.
2. Cut the dried peppers into diced shapes, put them in a wok and fry them until golden brown, and fry them with diced chicken 10 second. Mix onion, yellow wine, soy sauce, sugar, vinegar and wet starch, pour into the pot and stir-fry for a few times, then turn over all the fried peanuts for a few times, and finally add some spicy oil to the pot.
Point: when frying, the fire should be bigger.
16. Princess Chicken
Ingredients: chicken wings 150g, sliced mushrooms with winter bamboo shoots 60g, crystal sugar 30g, water starch 5g, wine 6g, soy sauce, yellow wine, chopped green onion, sugar, ginger, monosodium glutamate, salt and chicken soup 200g.
Exercise:
1. First remove the fishy smell from the chicken breast with boiling water, stir-fry the chicken breast with lard and crystal sugar until golden brown, then stir-fry the chicken breast for 30 seconds, add yellow wine, monosodium glutamate, onion, ginger, soy sauce, salt and chicken soup, and simmer for about 15 minutes (depending on the tenderness of the chicken breast)
2. Take out the onion ginger, add wine, sugar, mushrooms and bamboo shoots, burn for another 30 seconds, and thicken the water starch.
17. Chicken curry
Ingredients: tender chicken 500g, potato 150g, yellow wine, refined salt, curry oil, monosodium glutamate, wet starch and lard.
Exercise:
1. Cut the chicken into 4 3 cm cubes. Dice the potatoes and put them in a 50% hot oil pan. Until it floats on the oil, take it out for use.
2. Put the wok on the fire, pour in the white soup, chicken nuggets and wine, and cook until it bubbles. Remove the foam to make the chicken clean, add salt and monosodium glutamate, bring it to a boil over high fire, cover the pot with water over high fire and stew for 25 minutes until the chicken is slightly separated from the bones, add curry oil and potatoes, mix wet starch evenly to make it thin, turn it over a few times, add15g lard, and then add it after stirring.
Key points: starch should be less drenched and the heat should be controlled well.
18. Drunk chicken
Materials: 1 live brine chicken, about 3000g, shallots 25g, ginger slices 15g, yellow rice wine 1000mg, refined salt and monosodium glutamate.
Exercise:
1. After the young chicken is slaughtered, the chicken feathers and internal organs are removed and washed for later use.
2. Put the onion ginger and water into the pot, bring to a boil with high fire, then add the tender chicken, and then turn to low fire to keep the soup slightly boiling for about 15 minutes.
Skim the froth, then continue to cook until the chicken is cooked, and then take it out. When it is slightly cold, cut it into large pieces, sprinkle with refined salt and monosodium glutamate, mix well to taste, put it in a covered container, pour in yellow wine, cover it, put it in the bottom of the refrigerator, take it out in about 2 days, cut it into small pieces, and put it in a basin to eat.
Key points: Don't overcook the chicken and lose its freshness.
19. Chili chicken
Ingredients: tender chicken 150g, dried starch 6g, pickled pepper 6g, soy sauce, sugar, refined salt, chopped green onion, ginger wet starch, yellow wine, balsamic vinegar, monosodium glutamate, 1 egg, diced water chestnut (or walnut, lettuce).
Exercise:
1. Dice chicken, add egg white, dried starch and refined salt, mix well, stir-fry diced horseshoe with ingredients in Wanglade 10 second, then add pickled pepper, onion and ginger.
2. Mix sugar, yellow wine, soy sauce with wet starch and vinegar, pour into the pot and stir-fry a few times.
Key points: when frying, you should master the fire, and the fire should be slightly bigger.
Stewed chicken with chestnuts
Ingredients: half a tender chicken (500g), chestnuts (250g), soy sauce (150g), white sugar, monosodium glutamate, yellow wine, onion, Jiang Mo, shredded green garlic, water starch, sesame oil and vegetable oil (50g).
Exercise:
1. After cleaning the chicken, cut it into 1 inch square pieces, put it in a container, mix well with soy sauce and yellow wine, and marinate slightly. Cut the chestnut shell with a knife, put it in a boiling pot, take it out, and peel off the shell for later use.
2. Heat the pan and add vegetable oil. When the oil is 70% hot, fry the chicken pieces in the pot for a while, and then pour the oil into the colander.
3. Add vegetable oil (25g) to the original pot. Add onion, Jiang Mo and chicken nuggets, cook rice wine, add soy sauce, sugar, monosodium glutamate and water (500g), and simmer over high fire. After boiling, cover the lid, simmer for about 10 minute, add chestnuts, continue to simmer until the chicken is crisp and the juice is sticky, then collect the juice with high fire, thicken it with water and starch, sprinkle with sesame oil, put it in a bowl and sprinkle with shredded onion and garlic.
Key points: add less water starch.
2 1. Chang Zheng chicken
Ingredients: tender chicken 1000g, dried pepper, balsamic vinegar, onion ginger, yellow wine, refined salt, spicy oil, soy sauce, egg white, sugar and dried starch.
Exercise:
1. Chicken muscle, cut into small squares, with knives on both sides. Stir well with egg white, salt and starch, put it on the chicken nuggets, fry the pigs and pour them into the funnel.
2. Stir-fry the dried chilies until fragrant, then pour in chicken essence, onion, ginger, soy sauce, sugar, vinegar, monosodium glutamate, yellow wine and spicy oil.
Point: when frying, the fire should be bigger.
22. Three cups of chicken meat
Ingredients: chicken breast 300g, 1 and 1/2 tbsp white powder water, 1 tbsp rice wine, 3 onions, 2 peppers, a proper amount of nine-story tower, 1 tbsp soy sauce, 1 tbsp sugar, 2 tbsp fish sauce.
Exercise:
1. Cut the onion into chopped green onion and chop the pepper into powder for later use.
2. Dice the chicken breast and mix in the white powder water and rice wine for later use.
3. Heat 2 tbsp oil in the pan, add diced chicken, stir-fry over high heat until it turns white, add chopped green onion and pepper, and stir-fry for about 1.5 minutes.
4. Add the evenly stirred seasoning, stir-fry with the diced chicken for a few times, then turn off the fire, add the nine-story tower and mix well, and immediately take out the pot.
23. Carved chicken
Ingredients: chicken, ginger slices, onion, cooking wine, onion, ginger, fragrant leaves, cinnamon, star anise, rock sugar, carved wine and fish sauce.
Exercise:
1. Boil water in a pot, put the whole chicken, add ginger slices, onion slices and cooking wine, cook for 20 minutes until there is no blood, take it out and soak it in ice water, cool it and cut into pieces.
2. Take a proper amount of chicken soup, skim off the oil, add onion, ginger, leaves, cinnamon and star anise crystal sugar, cook for 15 minutes, let it cool, take out the seasoning, and add carved wine and fish sauce according to the ratio of 4:2: 1.
3. Put the chicken into the casserole, pour the prepared juice, seal it with plastic wrap and refrigerate it for 2 ~ 3 days.
24. sesame chicken
Ingredients: 3 chicken legs (about 1200g), ginger 10 slices, 4 tablespoons sesame oil, 2 cups of rice wine, and hot water 1 cup.
Exercise:
1. Cut the chicken leg into pieces, blanch it with half a pot of boiling water to remove the blood, and take it out for later use.
2. Heat 4 tablespoons of sesame oil in a wok, add ginger slices, stir-fry over low heat until dehydrated and browned, and add chicken pieces to stir fry.
3. Pour in rice wine and hot water, cook for about 10 minutes on medium heat, turn off the heat and serve.
25. Amber chicken slices
Ingredients: chicken leg meat, egg white, salt, sugar, white vinegar, tomato sauce, starch, cooking wine and white sesame seeds.
Exercise:
1. Slice the chicken leg after boneless, marinate it slightly with cooking wine, break up an egg, only take the egg white, add starch, put it in a bowl, and stir it evenly with the chicken slices for later use.
2. Heat the oil pan to 70% heat, add chicken slices and egg paste and fry until golden brown, remove and drain.
3. Heat the wok, add tomato sauce, sugar, white vinegar, a little water and salt, stir-fry until the sauce is thick, add chicken slices, wrap the sauce evenly, put it out of the pan and sprinkle with white sesame seeds.