Ingredients: 750g of chicken, 250g of walnut kernel, 50g of carrot, 50g of green beans, salt, cooking wine, pepper, egg white, wet starch and peanut oil.

Practice: Dice the chicken, mix well with salt, cooking wine, pepper, egg white and wet starch, put it in a hot oil pan and drain the oil. Put salt, monosodium glutamate, sugar, pepper, sesame oil and chicken soup into a bowl and make juice. Soak green beans in water. Wash and dice carrots. Fry walnut kernel in oil, take it out, add diced chicken, carrot and green beans, stir fry, pour in juice, add walnut kernel and stir fry, and serve.

Steamed chicken mushroom

Ingredients: chicken 150g, water-soaked mushrooms and red dates 20g each, shredded ginger, chopped green onion, soy sauce, salt, sugar, monosodium glutamate, cooking wine, chicken soup, wet starch and sesame oil.

Practice: Wash and cut chicken, shred mushrooms and cut red dates. Put chicken nuggets, mushrooms and red dates into a bowl, add shredded ginger, chopped green onion, soy sauce, salt, white sugar, monosodium glutamate, cooking wine, chicken soup and wet starch, mix well, steam in a cage, take out and pour sesame oil.

Steamed chicken with almonds

Ingredients: 500g chicken, 50g almond (sweet almond), chopped green onion, ginger slices, sugar and salt.

Practice: Cut the chicken into pieces and wash it. Soak almonds in boiling water for a while and peel off the red skin. Put chicken nuggets and almonds in a bowl, add chopped green onion, ginger slices, sugar, salt and appropriate amount of water, and steam in a steamer.

Polygonatum stew chicken

Raw materials: 300g of chicken, 50g of Polygonatum sibiricum, 20g of Radix Rehmanniae Preparata, star anise, cinnamon, onion, ginger slices, salt, monosodium glutamate, soy sauce, cooking wine and peanut oil.

Practice: Wash Polygonatum sibiricum and Radix Rehmanniae Preparata and cut into small pieces. Wash chicken with water. Cut the chicken into small pieces. Put the wok on a big fire, heat it with peanut oil, stir-fry with onion, ginger, chicken nuggets and refined salt, add soy sauce, cooking wine and clear water, add star anise, cinnamon, Polygonatum sibiricum and Radix Rehmanniae Preparata, simmer with low fire until cooked, and season with monosodium glutamate.