The 10 most delicious home-cooked recipes for chicken breast are as follows:

1. Braised chicken feet

Ingredients: 8 chicken feet, 8 dried mushrooms , a little fungus.

Seasoning: onions, garlic cloves, dried chili peppers, 2 spoons of cooking wine, 2 spoons of oil, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, sugar, salt, chicken essence.

Method:

1. Wash the chicken feet, remove the toes, and chop them in half.

2. Take a large bowl, add chicken feet and cooking wine, stir well with oil, cover and marinate for 20 minutes.

3. Dried shiitake mushrooms, soaked fungus and cut into small pieces, cut garlic sprouts into sections, chopped onions, garlic and peppers, stir-fry onions, garlic and peppers until fragrant.

4. Add chicken feet and stir-fry until the surface changes color.

5. Add cooking wine and water, bring to a boil and skim off the foam.

6. Add dark soy sauce, light soy sauce, and sugar, cover and cook for 10 minutes.

7. Add the mushrooms and fungus and continue for 15 minutes.

8. When the soup is almost dry, add salt, chicken essence and garlic sprouts and stir-fry evenly and turn off the heat.

2. Beautiful Colonel Chicken Nuggets

Ingredients: a piece of chicken breast, half a spoon of salt, 2 ml of cooking wine, 2 taels of pepper, 2 ml of sesame oil, a small amount of egg white, fried pulp, sweetened Just the right amount of flavored salad dressing.

Method:

1. Wash the chicken breast;

2. Use a food processor to make a puree;

3. Chicken Puree, add ginger juice, salt, pepper, and a small amount of egg liquid and mix well;

4. Add a few drops of sesame oil and set aside to marinate for a while;

5. Use a mold Press it into the shape you like;

6. Coat the chicken patties with starch and frying paste;

7. Finally fry it in a pan over low heat until golden brown, then pour out the oil to control the dryness. .

3. Sichuan-flavored Pepper Chicken

Ingredients: 1 chicken leg, 40 Sichuan peppercorns, 50g soy sauce, 50g chicken broth, star anise, cinnamon, bay leaves, salt, green onions, Appropriate amount of MSG and sesame oil.

Method:

1. Wash the chicken legs, add green onion, ginger, cooking wine, star anise, cinnamon, bay leaves, put it in a soup pot and cook until just cooked. Remove.

2. Rinse it in ice water, drain it, chop it into 4 cm long and 1.5 cm wide, and put it on a plate.

3. Put the pepper into the pot and stir-fry until fragrant.

4. Chop the peppercorns, green onion leaves, and fine salt into a bowl.

5. Add soy sauce, monosodium glutamate, sesame oil, and chicken stock to make a pepper-flavored sauce, and pour it on the chicken pieces.

4. Spicy Chicken

Ingredients: a little each of baby chicken, dried chili pepper, Sichuan peppercorns, onion, ginger and garlic.

Seasoning: salt, cooking wine, chicken essence, sugar, oil.

Method:

1. Wash the chicken and cut it into 2-3cm pieces, put it in a bowl, add cooking wine and salt, mix well, and marinate for 20 minutes to add flavor.

2. Slice ginger and garlic, and cut green onions into sections for later use.

3. Cut the dried chilies into small sections and set aside.

4. Pour oil into the pot and heat it up.

5. Add the chicken pieces and fry briefly until golden brown, then drain the oil.

6. Put it in the pot again and fry it over high heat.

7. Fry until the surface is golden brown and the meat is crispier, then remove from the pan and drain the oil and set aside.

8. Leave the base oil in the pot, heat it over high heat, add ginger and garlic slices and sauté until fragrant, then add the cut chili segments and Sichuan peppercorns, stir-fry over low heat until the spicy aroma comes out.

9. Add the fried chicken pieces and stir-fry.

10. Finally add the fried peanuts, sprinkle with chicken essence, sugar and green onions and stir-fry evenly.

5. Chicken Curry

Ingredients: Curry cubes, chicken legs, onions, potatoes, apples, ginger, garlic (the amount of these ingredients can be determined according to the number of people).

Method:

1. Prepare materials for later use.

2. Cut the potatoes and carrots into pieces.

3. Cut the apple into cubes.

4. Cut the onion into cubes.

5. Chop the chicken legs into pieces with the bones.

6. Blanch the chicken legs and set aside.

7. Add a little more oil to the pot.

8. Add shredded ginger and garlic slices.

9. Add chicken legs and stir-fry.

10. Add onions.

11. Add diced apples and stir-fry over medium heat until the onions are fragrant.

12. Add potatoes and diced carrots.

13. Add boiling water to cover the ingredients in the pot, and simmer until the potatoes and carrots are cooked.

14. Add curry cubes.

15. Stir slowly over low heat until the curry is completely melted. Simmer for a few minutes to allow all the ingredients to be fully flavored.

16. The fragrant curry is ready.

6. Colorful Roast Chicken

Ingredients: three-yellow chicken, potatoes, onions, carrots, mushrooms, small tomatoes, butter, honey.

The method is as follows:

1. One three-yellow chicken, clean it and set aside.

2. Remove the neck and tail of the three-yellow chicken.

3. Add marinade.

4. Apply evenly inside and outside and set aside.

5. Put in a plastic bag and refrigerate for one day.

6. Look at the three-yellow chicken we have marinated for 24 hours.

7. Set aside onions, carrots, potatoes, small tomatoes and mushrooms.

8. Cut all materials into appropriate size pieces.

9. Add butter to the pot and saute onions until fragrant.

10. Add the remaining other ingredients.

11. Add marinade.

12. Stir fry evenly, let cool and set aside.

13. Put some of the fried vegetable pieces into the chicken belly.

14. Use a toothpick to seal the mouth.

15. Line a baking sheet with tin foil, spread the remaining vegetable pieces on the baking sheet, and place the marinated three-yellow chicken on top.

16. Oven at 200° for about 70 minutes.

17. Brush the roasted chicken with a layer of honey water and put it in the oven for 5 minutes to color.

18. The fragrant roast chicken is out of the oven. Tie its legs.

7. Spicy Chicken

Ingredients: 3 chicken legs, some dry red peppers, some Sichuan peppercorns, some peppercorns, some ginger slices, 6 cloves of garlic, appropriate amount of cooking wine, salt , appropriate amount of white sugar and appropriate amount of white sesame seeds.

Method:

1. Remove the bones from the chicken legs, cut into small pieces of about 2 cm, add cooking wine and enough salt, mix well and marinate for more than half an hour. (Add enough salt, no salt will be added later)

2. Slice garlic and ginger, cut dried chilies into small sections, and prepare Sichuan peppercorns and peppercorns.

3. Pour enough oil into the pot and make it very hot. Pour in the chicken pieces, fry until the surface of the chicken pieces turns brown, and take them out.

4. Heat the oil again, fry the chicken pieces that have been fried once, and take them out to control the oil.

5. Leave an appropriate amount of base oil in the pot, add garlic slices and sauté until fragrant, add dried chili segments, Sichuan peppercorns, and Sichuan peppercorns, and stir-fry until the spicy aroma develops.

6. Pour in the fried chicken pieces and ginger slices and continue to stir-fry, then add a little sugar, sprinkle in white sesame seeds, and stir-fry evenly.

8. Braised chicken with soy sauce and potatoes

Materials: chicken legs, potatoes

Condiments: miso, Pixian bean paste, Sichuan peppercorns, star anise, chopped green onion, Ginger powder, rock sugar, salt, MSG, sesame oil.

Method:

1. Clean the chicken legs and dry them.

2. Chop the chicken legs into small pieces.

3. After the water boils, add the chicken legs and blanch them. When the chicken changes color and becomes firm, take it out and wash it again for later use.

4 Peel the potatoes and break them into small pieces with a small spoon. Do not cut them with a knife.

5. Prepare condiments.

6. After the oil is hot, add the blanched chicken legs and stir-fry.

7. After the chicken is fried until the water is gone, add the chopped green onion, minced ginger, pepper and star anise and continue to stir-fry until the aroma is released.

8. Add Pixian bean paste and stir-fry for a while.

9. Then add a few pieces of rock sugar and stir-fry until the rock sugar melts.

10. Pour in water to cover the chicken, bring to a simmer over medium-low heat.

11. When half of the soup is left, add potato cubes and add a little salt to taste.

12. Wait until all the soup has dried up. After the potatoes are cooked, add a little MSG, sesame oil, sprinkle with chopped green onion and serve.

9. Braised chicken gizzards, chicken feet with pickled peppers

Ingredients: chicken feet, chicken gizzards, pickled peppers, ginger, various spices.

Method:

1. Cut the chicken gizzards with a flower knife, remove the toes from the chicken feet and cut them open.

2. Add spices and boil water, and cook chicken feet and gizzards until they are as soft as you like.

3. I weighed the pickled peppers loosely. If there is not enough water, use pickled marinade. It tastes good, or use 10% purified water, 1/4 salt, 1/2 sugar, and white vinegar. A pinch of juice.

4. Take out the chicken feet and rinse them under water for an hour, then add some water and marinate them with pickled peppers.

5. Let the chicken gizzards cool, soak in marinade, and serve within two hours.

10. Fried chicken nuggets with creamed curry spinach

Chicken nugget ingredients: chicken breast, butter, flour, cornmeal, one egg, salt, white pepper.

Method:

Method of chicken nuggets:

1. Prepare the raw materials.

2. Cut chicken breast into 3cm pieces.

3. Sprinkle salt and white pepper on the cut chicken pieces, stir evenly, and marinate for a while.

4. Dip a thin layer of flour on the seasoned chicken pieces.

5. Coat it with egg wash.

6. Then evenly coat with corn flour.

7. Everything looks good.

8. Heat the butter in the pot over medium heat. After the butter is completely melted, add the chicken pieces into the pot.

9. Fry for 8 minutes, until both sides are golden brown and the chicken is completely cooked.