raw material

A rooster (about 1500g), crispy peanuts 25g, Danxian watercress 15g, bad egg yolk 15g, soy sauce 20g, vinegar 15g, Chili oil 10g, pepper powder 3g and sugar 40g. Sesame paste 10g, monosodium glutamate 1g, sesame oil 10g, ginger 10g, onion 10g, cooking wine 15g and soup 750g.

prepare

1. After the cockerel is slaughtered, eviscerated and washed, it turns around.

2, neck, claws, put a pot of water, then the soup pot to boil, add ginger, onion, cooking wine to cook until just cooked, remove, soak in cold soup.

3. Remove and drain the water, remove the chicken bones and replace them with pieces, silk and slices. Chop Danxian watercress and stir-fry until crisp. Crush the bad guy yellow into velvet. Add soy sauce, vinegar, chili oil, pepper powder, sugar, sesame paste, monosodium glutamate and sesame oil, and stir well to make a strange-smelling juice. Chop the crispy flower kernels into fine particles.

4. When eating, put the chicken on the plate, pour the strange juice and sprinkle with crispy flower kernels.

2 "Cold Chicken with Strange Taste"

Raw materials:

Chicken (1/4), tomato (two), cucumber (half), white sesame (one tablespoon)

Weird sauce:

Light soy sauce, onion (one tablespoon each), sesame paste (one tablespoon each), pepper powder, garlic, ginger (one 1/4 teaspoons each), Chili oil and sauce (one half teaspoon each).

Exercise:

1. Wash tomatoes and cucumbers and slice them at the edge of the plate. Stir-fry sesame seeds in a white wok.

2. Peel and wash the chicken, soak it in boiling water 12 minutes or so until the chicken is cooked, cut into pieces and put it on the plate.

3. Mix the strange sauces, pour them on the chicken and sprinkle with white sesame seeds.

3 "the best spicy chicken"

Materials:

A chicken, dried pepper, pepper, pepper powder, pepper noodles, ginger, garlic, raw flour (raw flour is sold in the supermarket, its name is raw flour).

Exercise:

1, chicken chops, small pieces are appropriate, it will be easier to taste. Wash it clean, but rinse it with boiling water (I'm lazy, so let it dry). Add salt (once enough), raw flour, soy sauce, pepper, pepper powder, Chili noodles, and more chicken essence, which is about three times as much as usual cooking (this is the key, not too little, less fishy smell, more greasy). Mix well and add some cooking wine. Let it soak for ten minutes. If it's not too much trouble, you can also marinate the chicken before frying it. I won't blow it up. I am lazy.

2. In the process of pickling, cut the pepper into small pieces (tasteless), cut the ginger and garlic together, and start the pot.

3, come on, don't use too much (but it will be better to sell later), there is oil in the chicken (the old chicken doesn't), put all the seasonings in the second part. Stir-fried

4. Add the marinated chicken pieces and fry them together until the chicken is oily. In the meantime, you can add some pepper powder according to your personal taste. When the chicken is soft, it can be cooked.

As a cook, let the horse steal a few pieces of meat, or you will only look at the chicken bones and sigh after cleaning up.

All the above materials are sold in supermarkets.

4 "spicy chicken"

Raw materials:

300g of chicken wings, 50g of dried chili, chili granules 1 spoon, onion 1 5g, ginger 1 5g, garlic 1 5g, Shaoxing wine1spoon, soy sauce1spoon, sugar.

Exercise:

1, wash the chicken and chop it into small pieces; Cut dried Chili into sections; Cut onion, smash ginger and slice garlic.

2. Marinate chicken pieces with Shao wine, sugar, salt, onion and ginger for at least half an hour.

3. Enlarge the fire in the wok, pour in half a pot of oil, and when it is heated to 50% to 60%, fry the chicken pieces; To fry the moisture on the surface of the chicken nuggets, take out the chicken nuggets when they shrink and fry until golden brown, control them to dry for later use, and take out the ginger slices with onion.

4. Leave 4 tablespoons of oil (about 50 grams) in the wok, heat it to 50%, add dried Chili, pepper, onion, ginger and garlic to stir fry, immediately add chicken pieces to stir fry, cook soy sauce, drip sesame oil, and finally add monosodium glutamate to stir fry evenly, and take out the pan.

Dawnrain: Don't cut the chicken too big, or it won't taste good. When frying, it is not delicious if it is too dry; Don't fry chicken pieces when dried peppers and peppers are just fried. The number of dried peppers and prickly ash particles increases or decreases according to your taste.

5 "Spicy shredded chicken"

[raw materials]

Chicken 100g, bean paste, pepper oil 8g, salt 5g, shredded onion 5g, wet starch 10g, shredded ginger 5g, salad oil 15g and pepper 10g.

[method]

1. Wash and shred the chicken, put it in a bowl, add wet starch, Chili oil, bean paste and salt and mix well.

2. Heat the wok, add salad oil, add chopped green onion, shredded ginger and pepper to stir fry, add shredded chicken and sauce to stir fry.

4. How to make spicy shredded chicken noodles.

Raw materials:

Chicken legs, noodles (available in supermarkets), cucumbers, onions, ginger, garlic, salt, sugar, pepper powder, soy sauce, cooking wine, sesame sauce.

Method:

Step 1: sprinkle salt and cooking wine on the chicken legs and spread them evenly, then wrap them with plastic wrap; (Tip: If you use a microwave oven to cook the meat, you can punch a few small holes in the plastic wrap, so that the hot air generated during meat heating can be discharged well. )

Step 2: Heat the chicken with sauce on high fire for seven minutes;

Step 3: While waiting for the chicken to be heated, cut the onion, ginger and garlic into powder and shred the cucumber;

Step 4: Add shredded cucumber, minced garlic, chopped green onion, salt, sugar, soy sauce and sesame sauce into the dough and mix well.

Step 5: after the chicken is completely cooled, tear it into thick strips, preferably by hand, not with a knife;

Step 6: After the shredded pork is torn, add Jiang Mo, minced garlic and pepper and stir well.

6 Strange shredded chicken

Raw materials:

200 grams of clean chicken, salt, monosodium glutamate, pepper, sesame oil, oil pepper, ginger juice, soy sauce, vinegar, sugar, ginger oil, pepper oil, sesame, onion, garlic paste, broth and other appropriate amounts.

Knife forming:

Cook the chicken in a pot with water, take it out, let it cool, tear it into filaments, and put it on a plate for later use.

Cooking method:

Mix. Mix all seasonings into juice and pour it on shredded chicken.

Flavor characteristics:

The meat is tender, salty, sweet, spicy, sour and fragrant, with a unique flavor.

Technical points:

The fire of roast chicken should not be small, the taste should be positive, and the flavors should be combined.

Evolution:

The shredded pork belly and chicken feet used in this dish are "Guailu shredded pork belly" and "Guailu chicken feet".

7 "Xinjiang Wide Powder Chicken"

Raw materials:

A chicken is about 1.5 kg, wide noodles 1 kg (you can add more if you like wide noodles), 20 grains of salt, sugar, soy sauce, pepper, star anise 1 kg, 3 cloves, a little pepper, half a catty of dried red pepper, onion, ginger and garlic.

Production method:

1, chop the chicken into small pieces, add a little soy sauce, pepper and sugar and mix well to taste; Soak the dried broad powder in warm water.

2, put oil in the pot, when the oil temperature is 50% hot, add red pepper, stir-fry until the pepper is reddish brown and spicy (the oil temperature should not be too high, so as not to fry the pepper), then add garlic, ginger, pepper, star anise and clove, stir-fry until fragrant, and add chicken pieces.

3. Stir-fry the chicken pieces until they are 70% mature, add soy sauce, stir-fry and add 2 bowls of water, then put the chicken pieces in a pressure cooker for 20 minutes.

4. After the chicken pieces are pressed, add the wide flour and continue to cook for 5 or 6 minutes. When the equal width powder is cooked, add onion, salt and monosodium glutamate to the pan.

This is a very simple method. You can also add different ingredients according to your own preferences, such as potatoes, frozen tofu, konjac tofu and so on. And the effect is good.

8 "Xinjiang saute spicy chicken"

When the wok oil is hot, stir-fry the chicken pieces and drain the blood. Take out the chicken, refuel, add sugar, add the chicken when foaming, stir-fry until the chicken changes color, add soy sauce, onion, ginger, garlic and dried Chili peel, stir-fry, pour water when it is dry, add more water, stew with potatoes, pour wine when it is hard (more beer is better), and add monosodium glutamate, onion and minced garlic when taking out of the pot.

* chicken soaked in water, potatoes should be boiled until soft, and salt can be added at any time.

9 "Call Huatuo Chicken"

Raw materials:

A clean and tender hen (weighing about 1500g), 3 fresh lotus leaves, 10g salt and pepper, 10g onion, 1g kaempferia kaempferia, 75g pork leg, 75ml Shaoxing wine, 250g pig oil, 5g onion segments and 5g shredded ginger.

Method:

1. Wash and kill: Slaughter the hen, depilate it, wash it, and cut a hole about 3.5 cm under the left wing; Take out the viscera and trachea, rinse with water and drain. The chicken feet are chopped off, the main bones and leg bones of the chicken wings are taken out, and the neck is broken, which is convenient for seasoning when roasting.

2. Pickling: Grind Kaempferia Kaempferia and Illicium verum into powder, put it in a pottery bowl, add Shaoxing wine, soy sauce, white sugar, refined salt, onion and shredded ginger, mix well, put the chicken in pickling15min, turn it over for 2-3 times, and make the seasoning evenly penetrate into the chicken.

3. Stir-fry: Shred pork leg and Beijing onion. Heat a wok with high fire, use an oil pan, add 25ml of cooked lard, stir-fry shredded pork, add Shaoxing wine, soy sauce, refined salt and monosodium glutamate, stir-fry until cooked, and plate for later use.

4. Bandage: First, fill the fried auxiliary materials into the chicken's belly from the knife edge under the chicken's armpit, then fill in the marinated chicken's marinade together, and then wrap the chicken with pig net oil. First, use two pieces of lotus leaf paper, the second piece of transparent paper, then use a lotus leaf, and then tie two crosses with hemp rope.

5. Mud coating: Mash the mud in the tank, add Shaoxing wine sediment, coarse salt and water to toughen it, spread it flat on warm cloth, put the wrapped chicken in the middle, and beat the cloth with your hands to make the mud firmly stick to the hemp rope. Then remove the wet cloth and wrap it in white newspaper to prevent the soil from falling off when baking.

6. Simmer and roast: First, the chicken in the mud dough is forced to be baked in the oven at a high temperature of 200 degrees to prevent the chicken from deteriorating and changing flavor due to slight temperature. After 40 minutes, adjust the temperature to about 160 degrees, and bake for 3 to 4 hours until cooked. When roasting, pay attention to make the chicken belly in the mud ball face up to prevent oil leakage.

7. Serving: Put the stewed beggar chicken paste into an enamel plate and bring it into the restaurant. Knock it open on the spot, then remove the lotus leaf and other packages, pour the chicken and gravy into the prepared waist plate and serve it, and dip it with pepper and salt.

10 is called Huatong Chicken.

The dishes are delicious.

It involves ingredients and chicken.

trait

According to legend, in ancient times, a beggar stole a hen. In the absence of a cooker, he wrapped the chicken in mud, barbecued it on a purple fire, cooked it and peeled off the mud. It's delicious. Later, this mud baking technique was introduced into hotels and restaurants, and after continuous development and improvement, it gradually became a traditional dish in Hangzhou.

raw material

"Choose a tender hen weighing about 1.5 Jin, slaughter it, wash it, remove the tendons, take out the internal organs, marinate it with the marinade made of Kaempferia kaempferia, star anise, soy sauce, Shaoxing wine, white sugar, refined salt, monosodium glutamate, scallion and shredded ginger, then wrap it layer by layer with pig net oil, lotus leaves and cellophane, and tie it with fine hemp rope.

manufacturing process

Its production method is unique, and it is said that it comes from the beggar's roast chicken method, hence the name. After continuous development and improvement by chefs, it has become a famous dish. Select a fine variety of "Guangdong Chicken", slaughter, remove leg hair, viscera, wash, chop off chicken feet, remove the main bones and leg bones of chicken wings, gently chop the neck with the back of a knife, break the neck (the skin is not broken), and vertically cut a knife on the inside of the chicken leg to prepare for filling with seasoning; Grind Kaempferia Kaempferia and Illicium verum into powder, put it in a pottery bowl, and add Shaoxing wine, soy sauce, white sugar, refined salt, monosodium glutamate, scallions and shredded ginger. Making condiments; Then marinate the chicken for 15 minutes (turn it over several times) to let the seasoning penetrate into the chicken; Shred pork leg and onion, stir-fry with cooked lard until half cooked, and add soy sauce, refined salt, Shaoxing wine, monosodium glutamate, etc. And fill the chicken belly; Pull the head of the chicken between your legs, support your chest with your legs, and wrap the chicken with pig net oil. Wrap the first layer with lotus leaf, the second layer with cellophane, the third layer with lotus leaf, and then tie it into the shape of duck egg with hemp rope. Crush the jar mud, mash it with precipitated Shao wine residue, salt and clear water, stick it with hemp rope, wrap it with white paper, and bake it in the oven for 3-4 hours. Remove the mud and foreskin when eating, and serve with pepper powder and spicy soy sauce. Chicken is crisp and tender, with rich aroma and unique flavor.

1 1 It's called Huatong Chicken.

Ingredients: one chicken (about 500g). 50g pork, 25g sprouts, pickled pepper 10g, lettuce 15g, and 6 fresh lotus leaves. 20g soy sauce, 20g cooking wine, 2g pepper, ginger 10g, and onion 10g.

Method: Wash and drain the chicken, remove the head, wings and claws, remove the leg bones, mix with soy sauce, cooking wine, pepper, ginger and onion, rub it on the inside and outside of the chicken, and marinate it to taste. Pork. Chop the bean sprouts and pickled peppers (remove the stalks and seeds) respectively. Put the wok on the fire, put the pork on the fire to get blood, cook the soy sauce and cooking wine, add the sprouts and pickled peppers and stir well to make stuffing. Fill the chicken belly with stuffing, then wrap the chicken tightly with lotus leaves, wrap it in six layers, wrap it tightly with hemp rope, paste it with mud, bake it on charcoal fire until it is dry, peel off the mud, pour out the stuffing, cut the chicken into paper strips, put it in a horizontal plate, and insert the stuffing and lettuce at both ends of the plate.

It is characterized by tender meat, fresh stuffing and unique flavor.

12 "Boiled chicken"

Ingredients: chicken

Seasoning: onion, galangal, soy sauce.

Practice: 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.

13 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.

14 poached 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 a fork 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, and dip it in pepper and salt when eating.

15 Guo roast 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.

16 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.

17 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.

18 "Chicken with Scallion Oil"

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.

19 "Chicken"

Ingredients: cauliflower chicken, cauliflower, oil, shredded onion and ginger, broth, salt, monosodium glutamate and flour.

Exercise:

Wash chicken, boneless, chop it into mud, wash cauliflower, break it into small flowers, then cut it into sections, cook it in boiling water, take it out, let it cool, drain the water, put a little oil in the pot, stir-fry shredded onion and ginger, add chicken mud until it changes color, add broth, salt and cauliflower, cook it, add monosodium glutamate and hook juice.

20 "Scrambled eggs with shredded chicken"

Ingredients: chicken, eggs, salt, monosodium glutamate, water, oil, chopped green onion, soy sauce.

Exercise:

Open the egg, add salt, monosodium glutamate and water, stir-fry slightly, shred the chicken, put a little oil in the pot, stir-fry the chopped green onion, add a little soy sauce, heat the pot, add the egg while frying, add the oil, stir-fry until half-cooked, add the fried chicken and stir-fry a few times, and immediately take out the pot.

2 1 "Steamed Chicken"

Raw materials:

A fat chicken, 2000 grams of pepper, 3 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.

22 "Whole Chicken with Spicy Sauce"

Ingredients: Fat hen 1 hen, 2 mushrooms in water, 2 pieces of ham, 50g of sorghum wine, 750g of chicken soup and 5 cloves of cloves.

System:

Clean the chicken, cut it open from the back, cut it three times, put the chicken belly up in a stew pot, spread ham slices and mushrooms, and add seasoning and chicken soup.

Put a small cup filled with sorghum liquor and cloves in the bowl, seal it with a lid, steam it for 2 hours and take it out.

23 "Chicken Ball with Thousand Island Juice"

Ingredients: chicken leg 450g, Thousand Island Juice 1 1 strip, garlic 10g, chicken powder 2g, pepper 5g,1g.

Salt 5g, sesame oil1g.

System:

Slice chicken leg meat;

Adding salt, monosodium glutamate, raw powder, edible powder and water for 20 minutes;

Slip into a ball in 40% hot oil;

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 a plate;

Boil the mustard heart in water, leave a little base oil in the pot, add the mustard heart into the cooking wine and stir-fry the soup; The pot code can be on the side of the chicken ball.

24. The specific methods to improve Lok Chicken are as follows:

1. Cook the chicken legs/wings in the pot first, and put some aniseed such as pepper and star anise in the pot. Canadians kill chickens without bleeding, first boil them in water and remove the blood. As a northerner, I like to put pepper when cooking. It's delicious. Ha ha.

2. Put ginger slices and chopped green onion in a hot oil pan, saute pepper and add chicken legs. Turn it over a few times and pour 1 can of coke in. Coke is the classic kind, without lemon flavor and bending. After the coke is boiled, turn the heat down and cover it for stewing.

3. Stew for about 20 minutes, open the lid and cook with your mouth open. Add salt and season with monosodium glutamate 13 until there is not much coke left.

Ok, the taste is a little spicy, and the less authentic coke chicken is ready. Super cooking.