Ingredients: chicken with bone 350g, potato150g, onion 50g, curry powder 20g, garlic 2 cloves, flour10g, Shaoxing wine, chicken powder and salt. The method of curry chicken nuggets: 1, wash the chicken, cut it into pieces appropriately, put it in a water pot for a little boiling, take it out and wash it for later use; Peel potatoes and cut them into pieces of appropriate size; Cut the scallion into small pieces; Chop garlic and mud. 2. Put oil in the pot and heat it to 50%. When the potato is fried until the skin is yellow, remove and drain the oil for later use; Fried chicken pieces until the surface is slightly dry, remove and drain for later use. 3. Put about two spoonfuls of oil in the wok, add curry powder, flour and garlic paste, stir-fry with low fire, add scallion, add half a cup of water to mix the noodles, add a bowl of water, add chicken powder to stir well, add chicken pieces, burn Shao wine, heat for 5 minutes on medium fire, then add potatoes, adjust salt and water, and cook until the chicken is cooked. Guangdong: 1) Boiled chicken material: native chicken seasoning: onion, ginger, 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. 2) Dry fried chicken materials: chicken, salt, cooking wine, monosodium glutamate, shredded onion and ginger, eggs, flour, water, oil, salt and pepper. Clean the chicken, cut it into dices, marinate it with salt, cooking wine, monosodium glutamate and shredded onion and ginger for a while, then hang the paste composed of eggs, flour and water, fry it until it is cooked, and dip it in salt and pepper when eating. 3) Boil the fried chicken materials: chicken, salt, cooking wine, soy sauce, water, oil, salt and pepper. Practice: Clean the chicken. 4) Pot roast chicken materials: chicken, broth, onion, ginger, garlic slices, salt, cooking wine, soy sauce, sugar, pepper, aniseed, egg white, flour and oil pepper noodles. Practice: Clean the chicken, add the broth, add onion, ginger, garlic slices, salt, cooking wine, soy sauce, sugar and pepper noodles. 5) Crispy chicken materials: chicken, cooking wine, salt, pepper, shredded onion and ginger, flour, oil, pepper and salt. Practice: Wash the chicken, put the cooking wine, rub the salt, sprinkle with pepper, put the shredded onion and ginger in the chicken's stomach for a while, put it in a cage, then remove the shredded onion and ginger and pepper, put the soy sauce, hang the flour and fry until golden brown. 6) Mushroom chicken material: chicken, mushrooms, oil, salt, soy sauce, cooking wine, white sugar, broth, onion, ginger, garlic, pepper, aniseed, monosodium glutamate and sesame oil. Practice: Wash the chicken, chop it, soak the mushrooms to 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. 7) Chicken with scallion oil: chicken, water, cooking wine, salt, aniseed, cinnamon, spiced noodles, shredded onion and ginger, monosodium glutamate and oil. Practice: Wash the chicken, put it in the pot, add water, add wine, salt, aniseed, cinnamon and spiced noodles, take it out together with the soup after cooking, cover the pot, stew for 2 hours, take it out and cut into pieces, and then add it. 8) Chicken paste materials: cauliflower chicken, cauliflower, oil, shredded onion and ginger, broth, salt, monosodium glutamate and flour. Practice: Wash the chicken, remove the bones, chop it into mud, wash the cauliflower, break it into small flowers, then cut it into pieces, scald it with boiling water, take it out, drain it, put a little oil in the pot, stir-fry the shredded onion and ginger, and add the minced chicken until cooked. 9) Scrambled eggs with shredded chicken Ingredients: chicken, eggs, salt, monosodium glutamate, water, oil, chopped green onion and soy sauce. Practice: Open the eggs, add salt, monosodium glutamate and water, stir well, shred the chicken, stir fry the chopped green onion in the pot, stir fry the chicken a few times, add a little soy sauce, stir fry, add a little oil and heat. 10) Yunnan-Steamed Chicken Ingredients: 2000g fat chicken, 3g pepper, 30g ginger and 30g onion. Method: Wash the chicken, cut 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. 1 1) Fujian-Luxiang whole chicken raw materials: fat hen 1, water-soaked mushrooms, 2 pieces of ham, 2 pieces of sorghum wine, 50 grams of chicken soup and 750 grams of clove seeds. Production method: Wash the chicken, cut it from the back, cross-cut it for 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. 12) Guangdong-Thousand Island Juice Chicken Ball Ingredients: 450g chicken leg meat, Thousand Island Juice 1 1 strip, garlic 10g, 2g chicken powder, 5g pepper, 0g salt and 5g sesame oil. Methods: 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. 13) Sichuan cuisine-great chicken ingredients: a shredded chicken with scallion10g French chicken, with wings and legs tied with ropes; Punch a hole in the thick meat with a bamboo needle, cook it, take it out and let it cool; Take breast and leg meat, pat it loose with a wooden stick, then tear it into shredded chicken, put it on a plate, put shredded onion around it and pour the seasoning.