Chicken.

Article Introduction

Many people are familiar with blow-drying bacon. It is made by marinating the whole chicken and then drying it. Generally, when taking it, you can make soup and cook vegetables. But before eating, be sure to soak it in warm water to reduce the salt in the chicken breast. There are actually many ways to cook dried cured chicken, but if you want to make it delicious, you can follow the recipe below.

Fried rice with cured chicken legs and eggs

Ingredients:

150 grams of stem rice, 1 raw egg, 10 grams of green onions, 1 cured chicken leg, 10 green peas 2 grams of seasoning chicken essence, 250cc of cooking oil, a small amount of salt and white pepper

Method:

1. Put the cured chicken legs into the basket and steam for about 20 minutes, then remove.

2. Debone the steamed chicken legs and cut them into 0.8cm cubes.

3. Heat the oil in the pot until it is 40% hot. Add the green peas and drizzle them with oil until cooked and drained.

4. Leave 30cc of oil in the pot, add the beaten egg liquid and stir-fry evenly, add the diced bacon legs and stir-fry slightly.

5. Add white rice, green peas, salt, chicken essence, and white pepper and stir-fry until fragrant.

6. Sprinkle green onions and serve.

Tips:

1. Cured chicken legs must be cooked with the skin on to have the best taste.

2. The moisture content of the cured chicken legs should be sufficient. If it is not enough, you can use the method of drizzling oil.

Stir-fried chicken sausage with bracken

Raw materials:

Main ingredients: 200 grams of chicken sausage, 200 grams of wild bracken, and 50 grams of pepper. Condiments: 50 grams of cooking oil, 2 grams of chicken essence, 5 grams of salt, rice wine, 2 grams of light soy sauce, 3 grams of white sugar, 2 grams of dried pepper powder, 2 grams of sesame oil, 10 grams of green onions, and 5 grams of glutinous rice vinegar.

Method:

1. Cut the chicken sausage into 3 cm sections and scoop them up in water. Wash and cut the cabbage into strips, and cut the pepper into strips.

2. Heat the pot until it is 50% hot. Add the chicken sausage and simmer the pot for 10 seconds. Cook rice wine and glutinous rice vinegar until fragrant.

3. Leave some oil in the pot, stir-fry dried chili powder until fragrant, stir-fry slightly the cabbage and shredded pepper, add seasonings such as chicken essence, salt, light soy sauce, and white sugar, add chicken intestines, stir-fry evenly, and pour in sesame oil, sprinkle with green onions and serve.

Tips:

Characteristics

Spicy, delicious, and rich in smoke.