Ingredients: pumpkin, mushroom, chicken leg meat, whipped cream (ie, whipped cream)

Ingredients: onion, starch, salt, wine (brandy is best), starch.

Steps:

1, boneless chicken leg, cut into bite-sized strips, then pour in a little light cream, a little starch and some water, grab it evenly by hand, and marinate for 15 minutes.

2. Dice the onion, cut the mushroom in half, and peel and cut the pumpkin.

3, pour the right amount of oil into the pot, after the oil temperature, add onion and stir fry.

4. Add the chicken and stir fry.

5. Stir-fry the pumpkin.

6, pour a little wine to enhance the fragrance.

7. Add mushrooms.

8. Pour chicken soup and noodle soup into 2/3 of the dish and add a little salt. Then cover the pot and stew for a while.

9. Stew for a while on medium fire. When the pumpkin is soft and the mushrooms are cooked, you can pour in fresh cream, adjust the taste with salt, and then collect the juice on high fire.

Second, chicken leg hamburger

Ingredients: chicken legs, bread

Seasoning: oyster sauce, cooking wine, honey, salad dressing.

Ingredients: lettuce, pickled cucumber, Thai sweet and spicy sauce.

Steps:

1, boneless chicken leg, marinate with oyster sauce, cooking wine and honey for three or four hours.

2. Pour some oil into the pot. When the oil is hot, add the chicken legs and fry with the chicken skin down for about three minutes.

3. Then turn the chicken leg upside down and fry it for about five minutes.

4. Finally, turn the chicken skin over and fry until the chicken is cooked. It's easy to see if the chicken is cooked. You can easily string the chicken with chopsticks, and there is no blood oozing out, so it is cooked.

5. Wash the lettuce leaves and slice the pickled cucumber.

6, the bread is divided into two, with lettuce leaves and pickled cucumber slices.

7. Add the fried chicken legs.

8. Add a layer of lettuce leaves and pickles and squeeze into your favorite sauce.

Third, Songhua drunken chicken roll

Ingredients: chicken legs, eggs, yellow wine (the better the yellow wine, the more fragrant the food)

Ingredients: salt, pepper, oyster sauce (or soy sauce)

1, boneless chicken leg, it will be more convenient to use scissors, cut from one joint. After the chicken leg is boned, pat it loose with an inverted back or a meat hammer. In chicken skin, stick it on with a toothpick, which is easy to taste when pickled.

2. Put pepper, a little yellow wine and soy sauce, and a little chicken essence on both sides of chicken and chicken skin, and do more "massage" for a while. Then peel the eggs. If the chicken leg is big enough, you can participate in the whole preserved egg. If it doesn't roll, cut it in half.

3. Roll preserved eggs with chicken legs and tie them with ropes.

4. Put it in a box, pour in yellow wine and sprinkle a little salt, seal it and put it in the refrigerator for one night. I put the chicken leg roll in a fresh-keeping bag, and sprinkled a little salt when I got the cooking wine to reduce the amount of yellow wine. In short, let the chicken leg roll be completely submerged in yellow wine.

5. After pickling, add the yellow wine with pickled chicken legs, add two pieces of ginger to remove the fishy smell, and steam them together in a cooked steamer for about 20 minutes.

6. After thoroughly cooling in the wine, you can take out the slices. My skills haven't reached home yet, and there are no pine flowers at the head and tail, hehe.

7. Cut the slices and serve them on the table.

Fourth, fried chicken legs

Ingredients: chicken legs

Marinade: cooking wine, oyster sauce (or soy sauce), sugar, fermented milk and white pepper.

Stewed juice: brown sugar, chicken powder, soy sauce, wine, cola and honey are mixed into juice.

Steps:

Chicken legs, cut into the skin three times. Of course, it is best to have your own boneless chicken legs. Then marinate with cooking wine, oyster sauce (or soy sauce), white sugar, some fermented milk and white pepper for half an hour.

Make juice with brown sugar, chicken powder, soy sauce, wine, cola and honey. Hehe, the picture and text don't match, because the rotten wine and brown sugar plum wine at home are useless, so they are used to replace the last four things.

Put some oil in the pot, and fry the chicken legs together with the skin until golden brown.

Then turn it over and continue frying until the other side is cooked.

Add sauce and stew 15 to 20 minutes. Anyway, if the meat is soft and tasty, you can collect the juice on the fire.

Five, red-cooked chicken pieces

Ingredients: chicken leg meat, whipped cream

Ingredients: onion, carrot, potato, cooking wine, soy sauce, salt and sugar.

Steps:

1, cut the chicken legs into pieces the size of mahjong tiles, and marinate them with cooking wine, oyster sauce (or soy sauce) and cream for about 20 minutes. Peel and cut potatoes and soak them in water. Dice carrots and slice onions.

2, put the right amount of oil in the pot to heat, add onions and stir fry.

3. Add the chicken and stir fry.

4. After the chicken changes color, add carrots and potatoes and stir fry.

5. Pour the wine. It is better to use foreign wine such as brandy, and cooking wine is also ok. This step is also slightly different from the general stewing practice. Usually I pour the soy sauce first and then the wine, but in order to make this dish look more beautiful, I always pour the wine first and then use the soy sauce.

6. Pour in soy sauce.

7. Add the right amount of salt.

8, put a little sugar.

9. Heat water, not too much. Turn the medium heat to low heat and stew for about 30 minutes.

10, season with cream.

1 1, an exotic red-cooked chicken.

Six, steamed chicken with mandarin duck

Ingredients: chicken (preferably chicken leg or chicken wing root meat), dried red dates, sausage (I use "emperor")

Ingredients: dried tangerine peel, yellow wine, soy sauce, brown sugar, starch, salt, sesame oil and ginger.

Steps:

1, the chicken is marinated with yellow wine, soy sauce, brown sugar, starch and salt for one or two hours in advance. In particular, I cut the bones of chicken wings with scissors and cut the meat into mahjong tiles, because chicken wings are not only delicious, but also clean when steamed, which is of course a bit troublesome to do. You can also use chicken legs. Of course, if you cut the whole chicken into small pieces, you can make do. But wash the blood and dry the water in advance.

2, dry red, core, sausage slices.

3. Put the sausage slices in the plate, put the red dates on the sausage and put them in the steamer. After boiling, continue to steam for five or six minutes to steam out the oil in the sausage.

4. When steaming sausages and red dates, soak dried tangerine peel in warm water and then wash it thoroughly. Slice ginger. Take out the marinated chicken and add a little sesame oil.

5. Take out the steamed red dates and sausages, but don't turn off the fire and leave the steamer on all the time. Mix chicken and dried tangerine peel with red dates and sausages, and remember to add two slices of ginger. Then put it back in the steamer and steam it for about 8 minutes to 10 minute. Because everyone cuts different pieces of meat, the steaming time is different. Please watch carefully until the meat is cooked.

6. Take it out and eat it. It smells delicious.

Seven, mint chicken

Ingredients: fresh mint leaves, chicken leg meat

Seasoning: garlic, oyster sauce, a little butter (can be omitted), salad oil or peanut oil, salt, cooking wine.

1. Wash mint leaves, control the moisture, dice two garlic, boneless two chicken legs, and cut chicken into small pieces. Pour some water into the starch liquid, a little chicken essence, then a little salt and cooking wine, grab it with your hands, let it stand for 15 minutes, and grab it with a little oil for more than a dozen times, and you can do the following work.

2. Heat the pot, put a piece of butter and proper amount of ordinary oil, and heat to melt the butter.

3. Add garlic and stir fry.

4. Turn to high heat, add chicken pieces and stir-fry until the discolored meat is cooked. Pay attention to the water in the bowl when pouring the chicken.

There will be a lot of water and oil in the pot. Remove the chicken and garlic, and pour out all the oil and water in the pot. Wipe the pan clean and reheat it with high fire.

6. After the pot is hot, pour in chicken and garlic and add mint leaves.

7. Quickly pour in oyster sauce and stir well.

Eight, pineapple ancient meat

Cut the meat with chicken legs, use a little salt and cooking wine, add some egg whites and marinate it a little. The polo was cut into pieces.

Pour more flour, roll the chicken pieces thoroughly with flour, and press the porcelain by hand.

When the oil is 70% hot, fry the chicken pieces on low heat. It should turn brown before cooking. Take it away.

According to the taste, I used tomato sauce, grapefruit sauce, sugar, balsamic vinegar, soy sauce and salt.

Heat the oil in the pot to about 90% heat, and fry the block again, which will be very brittle. Then remove the oil control device.

Leave a little base oil in the pot, add sweet and sour juice, pour some water starch, the juice is slightly sticky, add pineapple pieces, add meat, stir fry a few times, and each piece of meat can be eaten with the juice.

Nine, honey roasted chicken legs

Wash the chicken legs, cut holes in the meat with a knife, and let the marinade taste.

Mashed garlic, ginger, cooking wine, a spoonful of sand tea sauce, a little black pepper and a bottle of barbecued pork sauce (I used four chicken legs). Wrap the chicken leg with sauce, marinate it in the refrigerator for one day, then take it out and turn it over.

Take out the chicken legs, brush the eighth bottle of barbecued pork sauce, and sprinkle with chopped black pepper and vanilla.

After the oven is preheated to 220 degrees, add chicken legs and bake for 15 to 20 minutes. Anyway, you see that the skin color is dark and there are slight burns locally.

Take out the chicken leg, turn it over, brush an eighth bottle of barbecued pork sauce on the other side, and still sprinkle some chopped black pepper and vanilla.

Preheat the oven to 240 degrees, add chicken legs and bake for about 10 to 15 minutes.

Ten, stewed chicken with wax gourd

After the mushrooms are soaked, wash and shred them. Do not pour the soaked water.

Peel the wax gourd and cut into pieces.

If you have Yunnan or Jinhua ham, you'd better cut it into pieces, about five or six small pieces.

Find a steamer, connect water, light a fire and make a pot.

Put the wax gourd on the bottom, the chicken on the top, and then put the shredded mushrooms and ham slices.

Sprinkle a little salt according to taste.

Pour about half a cup of rice wine in a disposable paper cup, preferably rice wine. Japanese sake is also very good. If it is cooking wine, yellow wine or ordinary low-alcohol liquor, the dosage will be halved.

Carefully pour the mushroom water, not the sediment. Pour about half a cup. Winter melon can also make soup without adding water.

Put it in a pot and steam for about 20 minutes.